This Keto Enchilada Sauce is a game-changer for anyone craving bold, authentic flavors without the guilt. In just 15 minutes, you’ll whip up a velvety, spice-infused sauce bursting with smoky paprika, tangy tomatoes, and a hint of garlic. Perfect for low-carb meals, it’s rich, luscious, and versatile enough to elevate enchiladas, casseroles, or even roasted veggies.
Picture the earthy aroma of chili powder mingling with zesty vinegar as it simmers to perfection on your stovetop. The texture is luxuriously smooth, coating every bite with a mouthwatering depth of flavor. Whether you’re a keto enthusiast or just love a quick, flavorful sauce, this recipe delivers restaurant-quality taste in a fraction of the time. Your taste buds will thank you!
What You’ll Need for Keto Enchilada Sauce
- 3 tablespoons avocado oil (or substitute with olive oil)
- 2 tablespoons chili powder (adjust for spice preference)
- 2 teaspoons cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- 1 tablespoon tomato paste
- 2 cups bone broth or stock (beef, chicken, or vegetable)
- 1 teaspoon xanthan gum (acts as a thickener)
- 1 teaspoon apple cider vinegar
How to Make Keto Enchilada Sauce
- Heat the oil: Warm 3 tablespoons avocado oil in a medium saucepan over medium heat.
- Toast the spices: Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and black pepper. Toast for 1 minute, stirring constantly to release their aroma.
- Add tomato paste: Stir in 1 tablespoon tomato paste and cook for 1 minute, mixing well to combine.
- Pour in the broth: Slowly add 2 cups bone broth or stock, whisking constantly to prevent lumps.
- Thicken the sauce: Sprinkle in 1 teaspoon xanthan gum and whisk until fully incorporated.
- Simmer: Increase heat to medium-high and bring the mixture to a low boil. Reduce heat and simmer for 5-6 minutes, or until the sauce thickens to your desired consistency.
- Finish with vinegar: Remove from heat and whisk in 1 teaspoon apple cider vinegar. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve or store: Use immediately in your favorite enchilada recipe or store in a mason jar in the refrigerator for up to 5 days.
Serving Suggestions for Keto Enchilada Sauce
This versatile sauce works wonders with keto-friendly enchiladas filled with shredded chicken, beef, or even sautéed veggies. Tip: Drizzle it over zucchini noodles or cauliflower rice for a quick, low-carb meal. You can also use it as a flavorful dip for keto tortilla chips or raw veggies.
Storage & Reheating Tips
Store your leftover sauce in a mason jar or airtight container in the fridge for up to 5 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. If the sauce thickens too much, add a splash of broth to loosen it up.
Recipe Variations to Try
Feel free to customize this sauce to suit your taste! For a smoky twist, add ½ teaspoon of smoked paprika. If you prefer a spicier kick, toss in a pinch of cayenne pepper. For a richer flavor, swap the tomato paste with 2 tablespoons of roasted red pepper puree.
Time-Saving Tips
Double the recipe and freeze half for future use. Simply pour the cooled sauce into a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating. You’ll have keto enchilada sauce ready to go in no time!
Keto Enchilada Sauce
Ingredients
- 3 tablespoons avocado oil
- 2 tablespoons chili powder
- 2 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- 2 cups bone broth or stock beef, chicken, or vegetable
- 1 teaspoon xanthan gum
- 1 teaspoon apple cider vinegar
Instructions
- Warm oil in a medium saucepan set over medium heat, then add spices.
- Toast for 1 minute, then add tomato paste, cooking for 1 minute, stirring constantly.
- Slowly pour in broth, whisking to constantly to remove lumps.
- Stir in xanthan gum.
- Raise heat to medium-high and bring mixture to a low boil, then reduce heat and simmer until sauce has thickened, about 5-6 minutes.
- When thick, remove from heat, then whisk in the vinegar and season to taste with more salt and pepper.
- Use in your favorite enchilada recipe. Store leftovers in a mason jar for up to 5 days in the refrigerator.