Homemade Keto Red Enchilada Sauce
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!
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
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 “Homemade Keto Red Enchilada Sauce”
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!