You’ll love how easy to make and delicious this sauce is. It’s the best Keto Enchilada sauce I’ve used, great for making casseroles, or just topping your meats and veggies. This red enchilada sauce is slightly spicy with tons of authentic flavor. 4 NET CARBS PER SERVING
Is Enchilada Sauce Keto?
Sauces are something that can be tricky on a keto diet. They are a great hiding place for thickeners (starches) and often sugar as well.
Making your own keto condiments is a great way to know exactly what you’re eating. I adapted this from my gluten free Enchilada Sauce over on my family-friendly site. That recipe is healthy, but it uses coconut sugar and arrowroot starch. While healthier ingredients, it’s possible to cut them out and use more keto-friendly ingredients.
You’ll love making your own Keto Enchilada Sauce because:
- You control the spice. The amount of chili powder I add to this sauce is in a sliding scale — use the full amount for a spicier sauce, the lower amount to keep things mild.
- The ingredients are health-boosting and low carb. Let’s all use more spices in our cooking — they are anti inflammatory and give us the flavor we need to make a low carb meal more appetizing.
- It’s easy — make this in about 10 minutes of hands-on time (plus some time for simmering).
- It freezes well — so make a double batch!
How to Make Keto Enchilada Sauce
Step 1: Into a large sauce pot, add avocado oil and onion. Sauté the onion for about 7 minutes until it has softened.
Step 2: Add the spices, chicken or vegetable broth, sweetener, and tomato paste. Stir to combine, and bring to a low simmer over medium low heat. Allow to simmer about 20 minutes to fully soften the onions.
Step 3: Use an immersion blender or a regular blender to process the sauce until it’s very smooth. Add the psyllium husk and continue blending to mix it in without clumping.
Step 4: Add the lime juice. Simmer the sauce for another 2-3 minutes while adjusting the spices, salt, and heat to your taste.
How to Use Homemade Enchilada Sauce for Low Carb Meals
This flavorful sauce is a great thing to keep on hand to jazz up low carb meals. It’s perfect for Zucchini Enchiladas, but you can also just spoon it over your chicken along with some cheese or sour cream to turn a “blah” meal into something pretty special.
- Crockpot Enchilada Chicken (omit the extra veggies in this dish and stick to topping this with avocado, olives, and cheese – great over cauliflower rice!)
- Slicing up steak or pork chops, and serving it over cauliflower rice or zoodles, drizzled with hot keto enchilada sauce and either cheese or sour cream.
- Make your cauliflower pizza South of the Border style by topping it with enchilada sauce, shredded chicken, olives, jalapenos, and cheddar cheese.
- Using this as a soup base — add shredded chicken, some green bell peppers, jalapenos, and cheese and avocado, to make a simple keto chicken tortilla soup.
Keto Enchilada Sauce
- 1 tablespoon avocado oil
- 1 onion diced
- 6 cups vegetable broth divided
- 12 ounces tomato paste (2 small cans)
- 2-4 tablespoons chili powder *(see notes below)
- 2 tablespoons paprika
- 1 1/2 tablespoons monk fruit sweetener
- 1 tablespoon cumin
- 1 teaspoon Mexican oregano can sub regular oregano
- 1/4-1/2 teaspoon sea salt based on preference
- 2 tablespoons lime juice
- 1 teaspoon psyllium husk powder **optional, used to thicken
- In a large sauce pot, add avocado oil and onion and saute over medium heat for about 10 minutes. Allow the onion to fully soften to make a smooth sauce.
- Add 3 cups of the vegetable broth, and the rest of the ingredients, except the lime juice and psyllium husk powder. Simmer for about 20 minutes.
- Transfer the mixture to a blender, or use an immersion blender, and process the onions, broth, tomato paste, sweetener and spices to a smooth consistency. Add the psyllium husk powder and continue to blend to fully incorporate without clumping. Add back into the pot if using a blender.
- Add the rest of the vegetable broth and lime juice, and bring the sauce to a low simmer. Allow to simmer for about 3 minutes. Adjust seasonings to taste.
- After the sauce cools, transfer it to air tight containers and store in the refrigerator for up to 2 weeks, or the freezer for up to 3 months.