You are going to want to keep this tangy Keto Enchilada Sauce on hand! I like to double the recipe and keep a couple of jars in the freezer so that throwing together a delicious meal is a snap.
Keto Enchilada Sauce is a Staple You Need!
I have always been a big fan of Mexican food.
(Rather, I should say Americanized Mexican food since I am pretty sure 99% of what I eat isn’t authentic.)
When I went I got serious about being gluten-free after I was diagnosed with Hashimoto’s, I was shocked to learn that a lot of commercial enchilada sauces have gluten in them.
After I started reading labels more carefully, I also learned that a lot of them have things in them that don’t exactly qualify as real food. (I try to stick to the if you can’t pronounce an ingredient, you probably shouldn’t be eating it rule.)
Since then, I’ve always made most of my own condiments, and this Keto Enchilada Sauce is my latest creation.
The good news is that there is absolutely no sacrifice here. Although you won’t find anything other than clean ingredients, this recipe is flavor-packed, with just the right amount of kick to it.
Preparation couldn’t be less complicated, and it is the perfect task to add to your weekend meal prep.
I frequently double this recipe and then portion it out into glass jars to freeze. (Tip for those new to freezing in glass jars – make sure you leave a little headroom because the sauce will expand.)
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That way when the urge to make Zucchini Enchiladas or Chicken Enchilada Casserole strikes, I can just grab a jar easily.
How to Make Keto Enchilada Sauce
1 First, Heat ghee in a saucepan over medium-high heat. Add onion and cook until tender, about 6 minutes. Add the garlic and chipotle chili pepper and cook for another minute.
2 Add chicken broth, tomato sauce, xanthan gum, chili powder, cumin and sea salt. Bring to a boil. Reduce heat to low. Cover and simmer for 10 minutes.
Storing Enchilada Sauce
This recipe will keep in the refrigerator for about four days, or it can be frozen for two months.
What is Enchilada Sauce Made Of?
Low carb enchilada sauce is made from butter, onion, garlic, chipotle chili pepper, chicken broth, tomato sauce, suntan gum, chili powder, cumin, and sea salt.
Is There a Difference Between Taco and Enchilada Sauce?
Enchilada Sauce typically has more kick than taco sauce. It usually also has a thinner consistency.
What is Enchilada Sauce Made Of?
Authentic enchilada sauce involves rehydrating dried chile peppers and is a process that takes about 45 minutes. For this easy low carb enchilada sauce, you will need:
- Ghee (or butter)
- Onion
- Garlic
- Chipotle Chili Pepper
- Chicken Broth
- Tomato Sauce
- Xanthan Gum
- Chili Powder
- Ground Cumin
- Sea Salt
How Many Carbs are in Low Carb Enchilada Sauce?
This recipe has three net carbs per serving.
Tools Needed to Make This Recipe
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- Saucepan
- Knife
If You Like This Recipe You May Also Like:
- Keto Ranch Dressing is a recipe that I make most every week. It is fabulous on salads, and also a great dip for meat.
- When you are looking for an easy appetizer, this Marinated Cheese is perfect. It comes together in a flash, and everyone loves it.
- Low Carb Ketchup is easy to make and much more economical than buying a keto-friendly ketchup with clean ingredients.
- Keto Marinara freezes beautifully and is perfect for meal prep.
- I am absolutely obsessed with this Keto BBQ Sauce. It is great on chicken or with meatballs.
Keto Enchilada Sauce
Ingredients
- 2 tablespoons ghee or grass-fed butter
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 chipotle chili pepper finely diced – more or less to taste
- 1 cup chicken broth
- 14.5 ounces tomato sauce
- 1/2 teaspoon xanthan gum
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon sea salt more or less to taste
Instructions
- Heat the ghee in a saucepan over medium-high heat. Add the onion, and cook, occasionally stirring for 6 minutes.
- Add garlic and chipotle chili pepper, and cook, stirring constantly for 1 more minute.
- Stir in chicken broth, tomato sauce, xanthan gum, chili powder, and cumin. Bring to a boil.
- Reduce heat to low and cover. Simmer for 10 minutes.
- May be made up to 2 days ahead of time or frozen for up to 2 months.
Nutrition
Other Great Low Carb Recipes To Try:
- This Avocado Sauce from Diet Doctor is quick to make and even quicker to disappear.
- Thousand Island Dressing will have you getting excited by salads.
Lynn
Question: what does the addition of Xanthan Gum do for this recipe? Is it a thickener? Here in New Mexico I’ve long used a different recipe to make our much-loved chile sauce (BTW, out here we spell it with an “E”, like the chile pods we make it from). But, my recipe does use 2 tablespoons of flour as a thickener. I would love to find a substitute for the flour.
Wendy Polisi
You got it! It is a keto-friendly thickener. It doesn’t take much, and can be used in sauces, ice cream, and baking.