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 Backstory
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.)
That way when the urge to make Zucchini Enchiladas strikes, I can just grab a jar easily.
How to Make Keto Enchilada Sauce
Time needed: 23 minutes.
This delicious recipe takes less than 30 minutes!
- Cook Onion
Heat ghee in a saucepan over medium-high heat. Add onion and cook until tender, about 6 minutes.
- Add garlic and chipotle pepper.
Add the garlic and chipotle chili pepper and cook for another minute.
- Stir in remaining ingredients.
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.
May be kept in the refrigerator for up to 2 days, or frozen for 2 months.
Frequently Asked Questions:
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.
Enchilada Sauce typically has more kick than taco sauce. It usually also has a thinner consistency.
Tools Needed to Make This Recipe
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Keto Enchilada Sauce
Keto Enchilada Sauce
- 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
- 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.