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 enchilada sauce recipe is packed full of flavor. The best part about it is that it takes only 10 minutes to make!
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.
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.If you do not have any tomato paste you can use some tomato sauce, or you can even blend up canned tomatoes to make a sauce, and reduce the amount of broth.To make your enchilada sauce spicier, add some green chilis, salsa, and or extra spices. You can even finely dice a hot pepper to add into the sauce to add a nice kick to it.