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    Home » Uncategorized

    Published: Dec 16, 2021 ·Updated: Dec 13, 2021 by Sabra · Leave a Comment

    Low Carb Enchilada Sauce

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    two images of low carb enchilada sauce with text overlay
    homemade enchilada sauce being served with a golden spoon

    This homemade enchilada sauce is low carb, keto-friendly, and gluten-free. It comes together in just a matter of minutes with ingredients that you probably have in your pantry right now.

    a bowl full of red enchilada sauce with a bunch of cilantro on the side

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    Prepare to be amazed. You won't believe how easy it is to make homemade low-carb enchilada sauce that tastes better than anything you will ever buy in the store.

    This recipe was inspired by my Keto Enchiladas which can be made with chicken, beef, or pork. It's also a great topping for my low-carb refried beans!

    Jump to:
    • Ingredients and substitutions
    • How to Make Homemade Enchilada Sauce
    • Variations
    • Equipment
    • Storage
    • FAQs
    • Top tip
    • 📖 Recipe
    • Pin this Post
    • 💬 Reviews

    Ingredients and substitutions

    As I mentioned above you likely have most, if not all of the ingredients for this sauce in your pantry right now.

    Ingredients for low carb enchilada sauce including tomato sauce, vinegar, vegetable broth, spices, and salt and pepper.
    • Olive Oil - any mild flavored oil suitable for medium heat will do.
    • Ground Cumin
    • Garlic Powder or fresh minced garlic to taste
    • Chili Powder
    • Dried Oregano or fresh chopped oregano
    • Cinnamon
    • Canned Tomato Sauce - you could also use canned whole or diced tomatoes, then use an emersion blender to reach the desired consistency.
    • Vegetable Broth or chicken broth
    • Salt and pepper
    • Apple Cider Vinegar

    See the recipe card for quantities.

    How to Make Homemade Enchilada Sauce

    This recipe is seriously easy, and easy is my favorite kind of recipe

    Start out by heating the oil in a saucepan over medium-high heat. Then stir in the spices and cook them for just a minute or two until they become aromatic.

    Next add in the tomato sauce, vegetable broth, salt, and pepper. Stir everything together and bring to a boil.

    low carb enchilada sauce cooking in a saucepan

    Once it reaches a boil, reduce the heat to low and simmer uncovered for 15-20 minutes or until the sauce has thickened to suit your preference.

    Remove the sauce from the heat, stir in the vinegar, and season with additional salt and pepper if desired.

    Hint: Since the sodium content can vary greatly between brands of tomato sauce and vegetable broth, the salt added in step 2 is a fairly small amount. After the sauce is finished cooking and has cooled some, give it a taste and add more salt if needed.

    homemade keto enchilada sauce over fresh enchiladas in a baking dish.

    After the sauce has finished cooking, you can use it immediately to make your favorite enchiladas OR allow it to cool and store it for later.

    Variations

    Here are a few ways to change up this enchilada sauce:

    • Spicy - add cayenne pepper to taste. I suggest starting with ¼ teaspoon.
    • Fire Roasted - Substitue a can on fire roasted tomatoes for the tomato sauce. After step 2, use an immersion blender to smooth the sauce.
    • Slow Cooker - Add all of the ingredients except the vinegar to a slow cooker. Cook on low heat for 4-8 hours. After the cooking time is complete, stir in the vinegar.

    Be sure to check out my Keto Mexican Chicken and Cauliflower Rice! Drizzle a few tablespoons of this enchilada sauce over the chicken for a delicious twist!

    Equipment

    Equipment can have a big impact on how a recipe turns out. Luckily this recipe doesn't really need much! To make this keto enchilada sauce you will need:

    • a 2 quart saucepan
    • measuring cups and spoons
    • a whisk or other spoon for stirring

    Storage

    You can store leftover enchilada sauce in the fridge for up to a week or freeze it for up to 6 months. For freezing, I am loving these twist and lock plastic containers (affiliate). The lids are super secure and there is no worry about glass cracking in the freezer.

    Also, be aware that it is normal for the tomato pulp to separate a bit from the liquid when the sauce has been sitting for a day or two. If you notice this it's fine, just give it a stir and it will be good as new.

    FAQs

    How many net carbs are in enchilada sauce?

    Store-bought enchilada sauce can have anywhere from 3 to 5 net carbs per serving. This recipe for low-carb enchilada sauce has just 1 net carb!

    What can I substitute for enchilada sauce?

    If you aren't up to making your own enchilada sauce, you can substitute your favorite salsa or even taco sauce.

    Does enchilada sauce contain gluten?

    Some store-bought enchilada sauces do use wheat as a thickener, while others do not. You will also notice that many recipes for homemade enchilada sauce call for a wheat flour thickener. I find that a thickener is pretty unnecessary so this recipe is gluten and grain-free. Note: Be sure to read the labels for each individual ingredient to ensure that there are no allergens present.

    Top tip

    The longer you allow this sauce to simmer, the thicker and stronger in flavor it will become. If you find that the sauce has become too thick or the flavor is stronger than you would like, simply add additional vegetable broth.

    📖 Recipe

    a white bowl full of red enchilada sauce

    Low Carb Enchilada Sauce

    Sabra - This Mom's Menu
    This homemade enchilada sauce is low carb, keto-friendly, and gluten-free. It comes together in just a matter of minutes with ingredients that you probably have in your pantry right now.
    5
    Prevent your screen from going dark
    Servings 10 servings
    Cook Time 30 minutes mins

    Equipment

    • 2 quart Saucepan
    • Measuring Cups and Spoons
    • Whisk

    Ingredients
      

    • 1 tablespoon Olive Oil
    • 1 teaspoon Ground Cumin
    • ½ teaspoon Garlic Powder
    • 1 tablespoon Chili Powder
    • ¼ teaspoon Dried Oregano
    • pinch Cinnamon
    • 15 oz Tomato Sauce
    • 1 cup Vegetable Broth
    • ¼ teaspoon Salt more or less to taste
    • Black Pepper to taste
    • 1 teaspoon Apple Cider Vinegar

    Instructions
     

    • Heat the oil in a large saucepan over medium-high heat. Add the spices and cook them, stirring constantly for 1-2 minutes or until they are fragrant.
      1 tablespoon Olive Oil, 1 teaspoon Ground Cumin, ½ teaspoon Garlic Powder, 1 tablespoon Chili Powder, ¼ teaspoon Dried Oregano, pinch Cinnamon
    • Add the tomato sauce, vegetable broth, salt, and pepper to the saucepan. Continue cooking over medium-high heat until the mixture reaches a boil. After it begins to boil, reduce the heat to medium-low.
      15 oz Tomato Sauce, 1 cup Vegetable Broth, ¼ teaspoon Salt, Black Pepper
    • Continue simmering the sauce, uncovered, for 15-20 minutes, stirring frequently until it has thickened to your liking. Stir in the vinegar and season with additional salt and pepper if desired.
      1 teaspoon Apple Cider Vinegar
    • Use immediately or allow the sauce to cool and store in a sealed jar in the fridge for up to a week, or in a sealed freezer-safe container for up to 6 months.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 0.25 cupCalories: 27kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 389mgPotassium: 163mgFiber: 1gSugar: 1gVitamin A: 475IUVitamin C: 3mgCalcium: 11mgIron: 1mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu

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    homemade enchilada sauce being served with a golden spoon

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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