This Keto Enchilada Sauce is so delicious and easy to make! Enchilada sauce is a Mexican comfort food staple; it is versatile, simple, and quick to make! You can use it on any keto-friendly Mexican dish you would like!
Enchilada sauce is such a delicious, versatile sauce. I use it in my keto chicken enchilada casserole and you can even add it to your scrambled eggs in the morning! I knew this was a sauce I had to make keto because of its fantastic flavor and many different uses. This sugar-free enchilada sauce is so easy to make you’ll be using it to top many of your low-carb Mexican recipes.
How Many Carbs are in Keto Enchilada Sauce?
This sauce uses low-carb ingredients, making it 100% keto-friendly! It has 6 grams of fat, 3 carbohydrates, and 1 gram of fiber per serving. This means keto enchilada sauce has only 2 net carbs!
Ingredients You’ll Need:
- cumin, chili powder, garlic powder, onion powder, and other spices– These spices give a spicey, delicious, powerful punch to the enchilada sauce.
- tomato paste, chicken broth, and vinegar– They allow for the enchilada sauce to be that beautiful red color it’s known for and gives it that tangy flavor.
Step One: Melt the butter in a saucepan, then add the spices. Once the spices have been added, stir together and then bring to a boil, simmer on low for 2 minutes.
Step 2: Add tomato paste, chicken broth, and vinegar to the pan, bring to a boil on medium-high heat, and simmer for 8-12 minutes, or until the sauce begins to reduce and thicken.
How to Thicken This Keto Enchilada Sauce Recipe?
Thicking this sauce is so easy! Once you have added all your ingredients to the skillet, turn on high heat and bring it to a boil, then turn it down to medium heat and simmer for 8-12 minutes while stirring. If your sauce has still not thickened at this point, continue to simmer it until it has reduced by half. Adding extra ingredients to thicken this sauce will throw off the texture and carb count!
Can I Make This Enchilada Sauce Spicier?
Yes! I’m a wimp when it comes to spicy foods, so I prefer my sauce on the more mild side; so if you want to add more spice to this recipe, try adding more cayenne pepper and crushed red pepper flakes. Make sure to add them while sauteing the spices in the butter; it will naturally release their oils, making the spice more potent.
How Do You Store Keto Enchilada Sauce?
To store, let the enchilada sauce cool down after being cooked, pour it into an airtight container, and place it in the fridge for 5-7 days. While in the refrigerator, the sauce will thicken, so add some chicken broth before you warm it up.
Can You Freeze This Sauce?
Yes! To freeze, allow the keto enchilada sauce to come to room temperature, and then place it in a freezer-safe container. It can be stored in the freezer for up to three months.
How to Reheat Enchilada Sauce:
There are two different ways you can reheat this sauce. Both of these methods work whether the enchilada sauce is frozen or has been stored in the fridge.
First, place it in a glass container, warm it up in the microwave for seconds, and then stir. Continue this procedure until the keto enchilada sauce is heated to your desired temperature.
Second, pour the keto enchilada sauce into a saucepan with a splash of chicken broth on medium-high heat. Bring the sauce to a boil and then simmer until it has thickened and has been heated thoroughly.
Is Canned Enchilada Sauce Keto-Friendly?
No, it is not keto as it contains sugar but if you are eating low carb it might work for you as it is fairly low in carbs. However, these sauces are highly processed and do not have homemade enchilada sauce’s same delicious bold flavor. That being said, do whatever works best for your family.
What Do I Serve This Sauce With?
This enchilada sauce can go on anything! Here are some of my favorite recipes. I use gluten-free enchilada sauce to take over the top.
- Mexican Stuffed Bell Peppers
- Low Carb Mexican Casserole
- Healthy Low Carb Breakfast Burritos
- Keto Chicken Enchilada Casserole
- Keto Mexican Scrambled Egg
Keto Enchilada Sauce
- 3 TB butter
- 1 TB chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp oregano
- ¼ tsp salt
- ¼ tsp pepper
- Dash of cinnamon
- Dash of cayenne
- 2 TB tomato paste
- 2 cups chicken broth
- 1 tsp vinegar
- In a skillet, melt the butter then add the spices and saute on low for 2 min.
- Add the rest of the ingredients and bring to a boil on medium to high heat. Boil for 8-12 minutes or until the sauce reduces by approx half and begins to thicken.