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This HOMEMADE ENCHILADA SAUCE RECIPE is low carb, keto friendly, and gluten free! Whip this simple enchilada sauce up anytime a craving for Mexican food strikes.
I think it was just a couple of days ago that I shared a Mexican recipe with you guys and went on and on about my love of tacos.
Well…I’m back. With more Mexican inspired goodness.
This homemade enchilada sauce is seriously perfect – so easy to whip up, no flour so it’s gluten free and keto friendly, and it only has 3 net carbs per 1/4 cup of sauce. What are you waiting for…get in the kitchen and whip this easy enchilada sauce up for dinner tonight!
I’ll be sharing an enchilada meatball casserole soon – if you don’t want to miss it, be sure to sign up for my FREE newsletter – new recipes delivered straight to your inbox so you don’t miss a thing!
How to make enchilada sauce that is low carb:
Melt a little butter in a sauce pan and then stir in the spices. We’re using fresh garlic along with some dried spices like chili powder, cumin, onion powder, salt, cayenne, a pinch of cinnamon, and just a little sweetener.
I use and recommend Lakanto Monkfruit Sweetener (affiliate). It doesn’t have a funky aftertaste and it’s the best tasting all-natural sweetener I’ve found. I use it in many recipes here.
Cook the garlic and spices until nice and fragrant over low heat – around 1-2 minutes.
Stir in a can of tomato sauce and let that heat through.
This recipe makes a pretty thick enchilada sauce, which we love! Feel free to thin it out with a bit of chicken stock if you’d like to stretch the sauce or you prefer a thinner sauce.
Bam. Homemade enchilada sauce in minutes!
Gluten free enchilada sauce:
This enchilada sauce recipe is made gluten free because it contains zero flour!
Traditional enchilada sauce is made with a roux. That’s fat + flour + liquid.
This gluten free enchilada sauce skips the flour and chicken stock in favor of tomato sauce. Perfectly thick on it’s own without the added carbs or gluten.
More low carb recipes you’ll love:
Pork Tenderloin: Topped off with garlic butter!
Broccoli Salad: Made with cheddar and bacon!
Keto Cheeseburger Casserole: A family favorite in our house.
Cucumber Salad: Easiest side dish ever!
Ranch Dressing: A staple in our house!
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons onion powder
- 1 teaspoon sweetener
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
- 15 ounces tomato sauce
- Melt the butter in a small sauce pan over medium heat.
- Add in the garlic and remaining spices and cook, stirring often, 1-2 minutes until fragrant.
- Add the tomato sauce and cook, stirring occasionally, over medium heat for 3 minutes to heat through.
- Store in an air-tight container in the refrigerator for up to 1 week.
Feel free to adjust the spices to your tastes by adding more or less cayenne, sweetener, and salt.
This recipe makes a thick enchilada sauce. Feel free to thin it out with chicken stock to your desired texture.
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Yield: 8 Serving Size: 1/4 cup
Amount Per Serving:Calories: 51 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 8mg Sodium: 486mg Carbohydrates: 5g Fiber: 2g Sugar: 2g Protein: 1g
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