RED ENCHILADA SAUCE
1 1/2 tablespoons oil
1 small onion, chopped fine, about 2 1/2 ounces
3 cloves garlic
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons cumin
1/2 teaspoon salt (see my comments below)
4 teaspoons granular Splenda or equivalent liquid (see my comments below)
16 ounces tomato sauce *
1/4 cup water

In a medium pot, cook the onion in oil until soft and slightly browned. Add the garlic, spices and Splenda. Cook and stir until fragrant, about 30 seconds. Add the tomato sauce and water; bring to a simmer. Simmer, uncovered, 8 minutes, stirring occasionally.

Makes about 2 cups
Can be frozen

* America's Test Kitchen recommends Hunt's brand tomato sauce and that just happened to be what I had on hand. However, be sure to read the label because Hunt's sometimes has added sugar. The cans that I bought didn't.

Per 1/4 cup: 54 Calories; 3g Fat; 1g Protein; 6g Carbohydrate; 1.5g Dietary Fiber; 4.5g Net Carbs
Per 1/2 cup: 108 Calories; 6g Fat; 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 9g Net Carbs
Per 1 cup: 216 Calories; 13g Fat; 4g Protein; 24g Carbohydrate; 6g Dietary Fiber; 18g Net Carbs
Per 2 cups: 432 Calories; 26g Fat; 9g Protein; 48g Carbohydrate; 13g Dietary Fiber; 35g Net Carbs

This recipe came from America's Test Kitchen's TV show. There aren't any carb savings with this sauce over buying commercial enchilada sauce but at least you'll know that there is no sugar or starch in it. I've yet to find a brand that doesn't have at least one of those ingredients. The Pace brand enchilada sauce that I used to use had 32 net carbs per 2 cups. There's only one thing I might change the next time I make this and that's to cut back on the salt. I'm not sure that it needs added salt since there is already salt in the tomato sauce and the chili powder. The sauce wasn't too salty, but I think it could be a little less salty. I did increase the sweetener by 2 teaspoons. You can try starting with 2 teaspoons and see if you think it needs more. I thought it was slightly bitter without the extra sweetener.

I don't see any reason to spend the money on commercial enchilada sauce anymore when I can make 16 ounces of this for under a dollar. This tastes just as good or better than commercial enchilada sauce. I think that this sauce would be fine for induction if you limit it to a tablespoon or two per serving.

As far as freezing the sauce, I thawed what was left from a batch that I'd made and it separated slightly after thawing and needed to be stirred very well before using. Although not quite as smooth as before freezing, it worked fine in my recipe.