This keto enchilada sauce is the perfect sauce to accompany your Mexican-inspired dishes. Made with butter, tomato paste, and a bunch of different spices, this low-carb sauce recipe is packed full of flavor. The best part about it is that it takes only 10 minutes to make!
If you couldn’t already tell, my family and I are big fans of Mexican recipes. The flavors, the ingredients- all of it is so delicious!
A lot of the time, I like to make my own version of Mexican dishes (like this taco soup) because I know that it will be keto-friendly and not all store brands are.
I’ve been craving some chicken enchiladas lately but was struggling to find some keto enchilada sauce I would like… so I made it myself!
This sauce is fast and easy to make and will be done in under 10 minutes! It may feel like a bother to make it yourself, but it really is so easy to do. Plus, it tastes so much better than the store-bought sauce!
Once you try the best keto enchilada sauce for yourself, you’ll never go back to store-bought sauce again. It’s just that good and makes your Mexican dishes taste so much fresher!
Ingredients Needed To Make Keto Enchilada Sauce
To make this delicious keto-friendly enchilada sauce, you will need just a few simple ingredients. Here’s a bit more information on what I used:
Chicken broth is going to be our base for this enchilada sauce recipe. Not only does it help to thin out the ingredients, but it also adds plenty of chicken flavor as well.
If you don’t have chicken broth, you can substitute it with a brand of low-carb beef broth instead. It will taste slightly different but still good.
Butter is going to give this sauce its traditional silky texture as well as some much-needed richness. Make sure you use unsalted butter to not make the sauce overly salty.
Tomato paste is a very important ingredient in this recipe as it helps to give the sauce its tomato flavor. It also gives it a red color and thickens it up quite a bit.
You can’t make a good enchilada sauce without some tomato paste!
Some minced garlic adds a huge amount of flavor to this sauce and makes it unbelievably good. You do not want to skip the garlic!
If you don’t have fresh garlic, you could always substitute it with dried garlic powder instead. It just won’t taste as fresh.
For this keto enchilada sauce, we are going to be using all of those delicious and traditional spices, such as chili powder, cumin, onion powder, oregano, cinnamon, and salt and pepper. You could also add a pinch of cayenne pepper if you want more spice.
All of these spices are very important if you want to get a traditional tasting enchilada sauce that is full of depth and flavor.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
How To Make This Low-Carb Enchilada Sauce Recipe
To make this keto enchilada sauce, you will only need a few minutes of your time and a few ingredients. It is a very simple and fast recipe!
Tip: Scroll to the end of this post for the full list of instructions and ingredients.
Start by melting the butter over medium heat, then add in the minced garlic.
Saute the garlic for one minute, then stir in the spices.
Saute the mixture for about 30 seconds to release the flavors and aroma.
Cook The Sauce
Whisk in the tomato paste and chicken broth until everything is completely combined and smooth. Simmer the sauce for about 5 to 10 minutes.
Use immediately or store in an airtight container in the fridge for up to a week. Alternatively, you could also freeze this sauce for a few months.
What To Serve With Enchilada Sauce
You could serve this enchilada sauce on all kinds of meals! My first choice would be with these cheesy chicken enchiladas, of course. It would also be delicious served alongside these air fryer quesadillas or mixed into this keto taco dip.
You could even use it in soups to give them even more flavor, like this 4-ingredient Mexican soup.
There are all kinds of dishes that would benefit from this flavorful sauce. I like to serve it on top of enchiladas or burritos!
Frequently Asked Questions About Keto Enchilada Sauce
Before we get into the full recipe, here are the answers to some frequently asked questions.
What can I use instead of enchilada sauce in recipes?
If you do not have enchilada sauce and cannot or do not want to make any at home. There are a few things that you can substitute it with.
Any kind of salsa is a good option or some form of tomato sauce. You can add spices to a basic tomato sauce to make it taste more similar to enchilada sauce.
If I don’t have tomato paste, what else can I use?
If you do not have any tomato paste on hand but still want to make this sauce, here is what you have to do. Use some tomato sauce, or you can even blend up canned tomatoes to make a sauce.
Then, add in all of the other ingredients for this recipe, reducing the amount of broth. Cook it on the stovetop and use it as you would enchilada sauce!
How can I make my keto enchilada sauce spicier?
To make your enchilada sauce even spicier, you can add all kinds of other ingredients to up the spiciness.
Green chilis, salsa, and extra spices are all good options. You can even finely dice a hot pepper to add into the sauce to add a nice kick to it.
More Mexican-Inspired Keto Recipes
If you enjoyed this keto enchilada sauce recipe, you should try some of my other recipes! These are all delicious and so easy to throw together for any meal that you need them for.
- Keto Mexican Cauliflower Rice is full of traditional flavor and tastes just as good as real rice!
- Mexican Zucchini And Ground Beef Skillet is a simple yet hearty keto meal that can be made quickly with just a few ingredients.
- Keto Mexican Casserole with Ground Beef is a low-carb shepherd’s pie with ground beef and a Mexican flare!
- Low-Carb Quesadilla with Yellow Squash is the perfect quick and easy meal to satisfy everyone at the table.
- Keto Pulled Pork Nachos with Cauliflower is the keto version of nachos that is just as good and much healthier.
Keto Enchilada Sauce
- 2 cups Chicken broth
- 2 tablespoon Butter unsalted
- 3 teaspoon Minced garlic
- 2 tablespoon Tomato paste
- 2 teaspoon Chili powder
- Salt and pepper to taste
- 2 teaspoon Cumin
- 2 teaspoon Onion powder
- Pinch of cinnamon
- 2 teaspoon Oregano
- Pinch of cayenne pepper optional
- Melt the butter in a saucepan over medium heat on the stove.
- Add the garlic to the saucepan and stir. Saute for 1 minute.
- Stir in the spices and saute another 30 seconds.
- Whisk in the chicken broth and tomato paste. Stir to combine, and simmer for 5-10 minutes.
- Use immediately or store in the fridge in an airtight container for up to a week.
Array ( [calories] => 39 [carbohydrates] => 3 [protein] => 1 [fat] => 3 [saturated_fat] => 2 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 1 [trans_fat] => 1 [cholesterol] => 8 [sodium] => 329 [potassium] => 123 [fiber] => 1 [sugar] => 1 [vitamin_a] => 313 [vitamin_c] => 6 [calcium] => 24 [iron] => 1 )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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