Easy Keto Enchilada Sauce Recipe
Are you a fan of Mexican food? Me too! When it comes to making keto enchiladas, the secret is in the sauce. And this keto enchilada sauce is one of my favorite to make (especially for my beef enchiladas)! I wanted to create a low-carb enchilada sauce that had all the flavor of a traditional recipe without the added sugars and carbs. Made with clean, simple ingredients, this sauce is rich, flavorful, and super easy. Trust me, this easy enchilada sauce is the only one you’ll ever need!
Table of Contents
What Makes This Sauce Keto?
This red enchilada sauce is keto-friendly because it skips the typical ingredients found in grocery store sauces that add carbs and sugars. Instead, we’re using keto-compliant ingredients such as grass-fed ghee, tapioca starch, and tomato paste, which keeps the net carbs low while delivering a rich flavor. Every ingredient has been chosen to keep this sauce one that fits perfectly into a keto lifestyle!
Why Make Homemade Enchilada Sauce?
I get it – making sauces at home might sound like too much work, but this is about to become one of your favorite recipes! Making this low-carb enchilada sauce from scratch gives you complete control over the ingredients, allowing you to skip the added sugars and mystery ingredients often lurking in store-bought sauces. By keeping it keto-friendly, you’re not only lowering carbs but also enhancing flavor with real, wholesome ingredients. Once you try it, you won’t look back!
Also, this sauce isn’t just for enchiladas (although low carb chicken enchiladas with this sauce makes my mouth water)! You can use it in your favorite casserole, as a sauce for a keto ground beef skillet, or even as a flavorful base for soups. No matter how you choose to use it, you’ll be glad you did!
Watch Homemade Keto Enchilada Sauce Recipe Demo
Ingredient Notes
- Grass-fed ghee or butter: Adds a rich, buttery flavor and helps to create a smooth, velvety sauce. You can substitute with coconut oil, or avocado oil for a dairy-free option.
- Tapioca starch: Acts as a thickener to give the sauce the perfect consistency. Arrowroot powder works well as an alternative.
- Chili Powder: Gives a bold, smoky heat that defines the enchilada sauce. You can use a mix of paprika and cayenne for a slightly different flavor profile.
- Dried oregano: Brings a slight earthy note and balances the spice. If needed, Italian seasoning can be used in a pinch.
- Cumin: Enhances the overall flavor. For a milder substitute, try ground coriander.
- Kosher salt: Sub with sea salt or table salt if you prefer.
- Garlic powder: If you prefer a stronger garlic kick, you could use fresh garlic instead. Onion powder is another option for a slightly different flavor.
- Chicken stock: Provides a flavorful base that makes the sauce rich and hearty. Vegetable stock is a great vegetarian option. You can also use chicken broth if preferred!
- Tomato paste: Adds a concentrated tomato flavor and a touch of sweetness that rounds out the sauce. You can use crushed tomatoes or tomato sauce in a pinch, though it will alter the thickness.
How to Make Keto Enchilada Sauce
Step 1: Heat a medium size sauce pan over medium heat.
Step 2: Add the ghee and melt. Add the tapioca starch, whisking constantly until it is dissolved.
Step 3: Add in the chili powder, oregano, cumin, salt, and garlic powder, whisking constantly until it is dissolved. It’s so important to cook over a steady, medium heat. If it is too hot, it will burn and scorch the spices, making your enchilada sauce bitter.
Step 4: 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.
Step 5: Last, stir in the tomato paste and whisk until combined.
Step 6: 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.
Step 7: Use this enchilada sauce in my keto beef enchiladas!
A full ingredient list with exact amounts can be found in the recipe card below.
Expert Tips
- Don’t rush the process with high heat! High heat can burn the spices and make the sauce bitter.
- Whisking constantly keeps your sauce smooth and prevents lumps.
- If you prefer a thicker sauce, let it simmer a bit longer. For a thinner sauce, add a touch more chicken stock or broth.
- If you don’t have tapioca starch, xanthan gum is a great alternative that’s also keto-friendly. Start with 1/4 teaspoon since it’s more concentrated. You can also skip the thickener if you prefer a thinner sauce.
Delicious Ways to Use Your Keto Enchilada Sauce
- First I’ll start with the obvious: use this sauce for keto chicken enchiladas, beef enchiladas, or cheese enchiladas. Try layering it with low-carb tortillas, shredded cheese, and your favorite fillings for a quick, satisfying meal that’s low in carbs but still so delicious.
- Drizzle over rotisserie chicken, grilled chicken breast, or roasted veggies to add flavor.
- Drizzle the sauce over stuffed bell peppers for an extra layer of flavor.
- Pour a little sauce over scrambled eggs or a breakfast bowl.
- Stir into a taco salad with lettuce, ground beef, cheese, sour cream, and any of your favorite toppings for an added depth of flavor.
The possibilities are endless with a sauce this tasty and versatile. Keep it on hand to add flavor to all kinds of meals, from Mexican dishes to everyday foods!
Storage Tips
Store the sauce in an airtight container, like a mason jar or glass storage jar with a lid, to keep it fresh. Once sealed, it will stay good in the fridge for up to 7 days. Be sure the sauce is completely cooled before sealing and storing.
To freeze, use a freezer-safe jar or resealable bag. If using a jar, leave a little room at the top (about an inch) for expansion as the sauce freezes. This sauce can last up to 6 months.
Recipe FAQs
To take the spice level up a notch add a pinch of cayenne pepper or a dash of hot sauce.
No problem! You can substitute with arrowroot powder in the same amount, or if you’re familiar with xanthan gum, a very small amount (start with 1/4 teaspoon) will thicken the sauce. If you don’t need the sauce as thick, you can also skip the starch altogether.
To avoid bitterness, be sure to cook the spices gently over medium heat. If the heat is too high, the spices can burn and turn the sauce bitter. Also, using a high-quality chili powder with no added fillers helps maintain the best flavor.
This recipe typically yields about 2 cups of enchilada sauce, which should be enough for one large pan of enchiladas or about 8 servings, depending on how saucy you like it!
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Easy Keto Enchilada Sauce Recipe
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!
Notes
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9 Comments on “Easy Keto Enchilada Sauce Recipe”
BEST enchilada sauce ever, and I always have the ingredients. I double the recipe to have extra! It’s delicious over a homemade Mexican pizza. (As a Taco Bell fan, I know you’ll appreciate this Natalie. 😝 Definitely not keto but ohhhhh so good! And homemade sauce makes it so much better.)
Ashley! This is amazing! I LOVE that you made a Mexican pizza with it- YUM! Thank you so much for your sweet comment :)
Never thought I’d ever make homemade enchilada sauce but I have to admit it was easy and it feels good making a healthier version for my family. I couldn’t find tapioca starch anywhere so instead used cornstarch (but at a half ratio). I also tripled this recipe to freeze for next Mexican Night!
I’m so glad you enjoyed it Lora! Homemade enchilada sauce is surprisingly easy to make and so delicious!
Hi Lora! So does that mean you used 1 tablespoon cornstarch?
Spot on once again! I doubled the garlic powder and added in some chipotle powder for a bit if heat. So yumm and easy! about to go make the enchiladas! Thanks again!
I am so glad you like my enchilada sauce Leslie. Doubling the garlic powder and adding chipotle powder sounds delicious! Hope your enchiladas were fantastic!
So easy! The flavor and consistency are great!
Glad you enjoyed the enchilada sauce too Courntey!