Homemade Keto Red Enchilada Sauce Recipe + Video Demo – a low carb mild spice enchilada sauce. Whole30, paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

Once you try this homemade keto red enchilada sauce, you will never buy store bought again!

Not only is it beyond simple to make, but it’s way healthier, you can control the spice level to your liking, and it’s more delicious than anything you can buy in a store!

mason jar of homemade red enchilada sauce on a white background

Homemade Keto Red Enchilada Sauce

Enchilada sauce is essentially a Mexican flavored gravy. So if you’ve made gravy before, you can make an enchilada sauce!

Usually enchilada sauce is thickened with flour or cornstarch. To keep this keto friendly and Whole30 friendly, I’m using tapioca flour (also called tapioca starch). It thickens the sauce perfectly, and since it’s just 2 tablespoons it’s still low carb.

You’ll also need some spices that I’m sure you already have in your spice cabinet, chicken stock and tomato paste. Easy peasy!

Watch Homemade Keto Enchilada Sauce Recipe Demo

 

 

Homemade Keto Red Enchilada Sauce

This Homemade Keto Red Enchilada Sauce Recipe is a low carb mild spice enchilada sauce.
5 from 3 ratings
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiment
Cuisine Mexican
Servings 2 cups
Calories 56

Ingredients
 
 

  • 2 tablespoons grass fed ghee or butter
  • 2 tablespoons tapioca starch
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 2 cups chicken stock
  • 1 tablespoon tomato paste

Instructions
 

  • Heat a medium size sauce pan over medium heat.
  • Add the ghee and melt. Add the tapioca starch, whisking constantly until it is dissolved.
  • Add in the chili powder, oregano, cumin, salt and garlic powder, whisking constantly until it is dissolved. It is important you continue to cook over a steady, medium heat. If it is too hot, it will burn and scorch the spices, making your enchilada sauce bitter.
  • Whisking constantly, slowly pour in the chicken stock until it is incorporated and all lumps are whisked out. Bring to a simmer, whisking occasionally. Once it comes to a bubbling simmer it will activate the tapioca starches thickening ability. Continue to simmer over medium low heat for another 5 minutes to allow the flavors to marry. It will resemble gravy, and coat the back of a spoon.
  • Last, stir in the tomato paste and whisk until combined.
  • Remove from heat. Store in a mason jar. Will last in the fridge for at least 1 week, or frozen for at least 6 months.
  • Use this enchilada sauce in my keto beef enchiladas!

Recipe Video

Recipe Notes

Spice Level: This is for a mild enchilada sauce. My kids can eat this no problem! If you want it spicier, add up to 4 tablespoons chili powder. You can also add in cayenne pepper to taste for more heat.
Starch Substitutions: If you don't have tapioca starch (aka tapioca flour), you can also use arrowroot starch (aka arrowroot flour).
Whole30: Be sure to read your labels on your chili powder if you're making this during a Whole30. Many have brown rice starch as an ingredient, which is not Whole30 friendly.
Plant Based: To make this vegan, use vegetable stock!

Nutrition

Calories: 56Total Carbs: 3.9gProtein: 2gFat: 3.9gFiber: 0.9gNet Carbs: 3g

Nutrition facts are calculated as a courtesy and not guaranteed.

Author: Natalie Gruendl from www.tasteslovely.com
Keyword gravy, keto enchilada sauce, mild, red enchilada sauce
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