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Best Easy Keto Enchilada Sauce

The best easy keto enchilada sauce is quick to make and sugar-free delicious. Don’t worry what’s in the sauce when you yourself put in every real ingredient. Adjust the spice to your liking and enjoy on low carb chicken enchiladas or whatever you choose.

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The best easy keto enchilada sauce is quick and sugar-free delicious. Adjust the spice to your liking and enjoy on low carb chicken enchiladas. #ketorecipes #ketosauces

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In a hurry?

While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe!

Scroll down to the bottom of the page for the ingredient amounts and printable recipe to make it NOW or PIN it here for later!

History of Enchiladas

If we go back in time to the golden age of the Aztec Empire, you’ll find enchiladas had already been around for quite some time. The Spanish conquistador, Bernal Díaz del Castillo, arrived at the Aztec capital Tenochtitlán in November of 1519.

For a conquistador, he nearly gushes with the descriptions of food and the excess and variety in his Historia verdadera de la conquista de la Nueva España (1576), The True History of the Conquest of New Spain.

He says there were so many dishes of “birds and beasts” that there was no way he could name them all.

Also, he was especially impressed by one dish, rolled up with ingredients inside, the enchilada!

From what research I can find, Aztecs were the first to develop the enchilada. They called them chīllapīzzali, which means “chili-flute”, emphasizing its key ingredient, the chili pepper. The people ground up the chili pepper create a spicy paste, in which they dipped the tortillas.

Fast forward to today, and with many variations, we still know and love that spicy chili paste sauce.

🍽 Equipment for low carb enchilada sauce

Bowl of sugar-free keto enchilada sauce

🥘 Ingredients in keto enchilada sauce

  • 1 1/2 cups sugar-free tomato sauce (14 oz can)
  • 3/4 cup chicken bone broth
  • 3 tbsp olive oil (or avocado oil)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp cinnamon (optional but suggested)
  • 1 tsp apple cider vinegar
  • 1/4 tsp ground black pepper
  • 1/4 to 1/2 tsp cayenne (optional for added spice)
Jar of keto enchilada sauce.

🔪 Instructions to make keto enchilada sauce

Let’s go through how to make an enchilada sauce keto version. First of all, gather all the ingredients and the kitchen equipment needed.

In a small bowl, measure in the chili powder, cumin, garlic powder, oregano, cinnamon, black pepper, and cayenne (if using). Place it next to the stove.

Next, heat the oil in a medium-sized saucepan on medium heat until it begins to shimmer, or until hot. Then turn the heat down to low and lightly sprinkle the dry ingredients on the oil.

Be careful as they will sizzle on contact. It’s important to whisk constantly for a minute or two until fragrant and the color is slightly deeper (but not burnt!).

Now, whisk in the tomato sauce and chicken bone broth until everything’s completely combined.

Next, turn up the heat to medium-high and bring the sauce to a simmer. Cook it for about 5 minutes, or until the sauce thickens. Stir it now and then so it does not stick to the bottom of the pan.

Then, remove it from the heat and stir in the apple cider vinegar.

Let it cool or use immediately for chicken, beef, or cheese enchiladas. Or whatever else catches your fancy.

Chili pepper spiced keto enchilada sauce is sugar-free and easy to make.

How to store it

If you don’t use the sugar-free enchilada sauce immediately, or only some of it, how do you store it?

Well, first off, let it cool down. Then pour it into airtight glass jars and place in the refrigerator for up to a week.

How to freeze it

If you want to keep it for longer, freezing is always an option. Pour the desired amount into a freezer zipper bag.

Then, make sure it’s tightly sealed and lay it flat on a pan or plate. I like to freeze everything using the same small cookie sheet so that I can stack them easily in the freezer.

Also, the smallest zipper bags will freeze the same size, as long as you freeze them flat with the zipper on the side. This will allow you to store them easily as well.

💭 Top tip – enchilada sauce keto

My top tip for this recipe is don’t burn the spices. Be sure to turn the heat down when adding the spices to the oil. Also, be ready to whisk immediately.

I’ve made this quite a bit, and I may speak from experience that burnt spices aren’t as tasty. Hmmm. Imagine that. Good luck!

Two keto chicken enchiladas smothered in sugar-free enchilada sauce and cheese.

Keto Mexican foods

I have always been a huge fan of Mexican food. I’ve slowly learned how to adapt some of my favorites to more of a keto way of eating. I’ve always been a fan of a good taco salad but there are so many others I love.

The spice makes all the difference, and keto enchilada sauce brings back those flavors. It’s fabulous with Keto Chicken Enchiladas, you’ll love this protein tortilla recipe.

What other Mexican dishes would you like to see with a keto makeover?

Enjoy!

Pin the recipe here:

Easy homemade keto enchilada sauce is the sugar-free answer to low carb enchiladas. Sugar-free and delicious with real ingredients and a quick fix to adjust the spice. #ketorecipes #ketoenchiladas #ketodinner

Tag me in your recipe pics on Instagram @explorermomma.

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🥣 Low carb sauce recipes

  1. Keto Salad Dressing – Lemon Poppyseed
  2. Keto Asparagus Fries With Spicy Garlic Dip
  3. Easy Keto Pesto
  4. Keto Sweet Chili Sauce
  5. Keto Taco Dip
Keto Enchilada Sauce is easy to make homemade and sugar-free. Perfect for chicken enchiladas.

Keto Enchilada Sauce

Yield: 18
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

The best easy keto enchilada sauce is a sugar-free winner. The perfect blend of spices to pair with gluten-free chicken enchiladas.

Ingredients

  • 1 1/2 cups sugar-free tomato sauce (14 oz can)
  • 3/4 cup chicken bone broth
  • 3 tbsp olive oil (or avocado oil)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp cinnamon (optional but suggested)
  • 1 tsp apple cider vinegar
  • 1/4 tsp ground black pepper
  • 1/4 to 1/2 tsp cayenne (optional for added spice)

Instructions

  1. Measure the chili powder, cumin, garlic powder, oregano, cinnamon, black pepper, and cayenne (if using) into a small bowl. Place it next to the stove.
  2. Heat the oil in a medium-sized saucepan on medium heat until it shimmers (until hot).
  3. Turn the heat down to low and lightly sprinkle on the dry ingredients. They will sizzle on contact so be sure to whisk constantly for a minute or two until fragrant and the color is slightly deeper (but not burnt!).
  4. Whisk in the tomato sauce and chicken bone broth.
  5. Raise the heat to medium-high and bring to a simmer. Cook for about 5 minutes, or until the sauce thickens. Remove from the heat and stir in the apple cider vinegar.
  6. Use immediately or cool and store in airtight jars in the refrigerator.
Nutrition Information:
Yield: 18 Serving Size: 2 tbsp
Amount Per Serving: Calories: 31Total Fat: 2 gSaturated Fat: 0 gTrans Fat: 0 gUnsaturated Fat: 2 gCholesterol: 0 mgSodium: 96mgCarbohydrates: 1 gNet Carbohydrates: 0 gFiber: 1 gSugar: 1 gProtein: 1 g

*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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