If you miss the deep, smoky flavor of enchiladas but want to keep carbs low, this sauce is the answer. It’s rich, smooth, and full of classic chili warmth without any added sugar or flour. You can spoon it over chicken, beef, or roasted veggies, or use it to smother low-carb tortillas.
It comes together fast on the stovetop and stores well, so you can keep a batch ready for quick meals.
Ingredients
Method
- Warm the oil: Set a medium saucepan over medium heat. Add 1–2 tablespoons of olive or avocado oil and let it heat until shimmering.
- Sauté the aromatics: Add 1 small chopped onion and a pinch of salt. Cook 4–6 minutes, stirring often, until soft and lightly translucent. Add 2–3 minced garlic cloves and cook 30–45 seconds until fragrant.
- Toast the spices: Sprinkle in 2–3 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, and 1/2 teaspoon coriander. Stir constantly for 30 seconds to bloom the spices. This step builds deep flavor.
- Stir in tomato paste: Add a 6-ounce can of tomato paste and cook for 1 minute, stirring to combine with the spices and aromatics.
- Add the broth: Whisk in 2 to 2 1/2 cups low-sodium broth a little at a time to avoid lumps. Start with 2 cups; you can thin later if needed.
- Simmer: Bring to a gentle simmer. Reduce heat to low and cook 8–12 minutes, stirring occasionally, until the sauce thickens to a pourable-but-rich consistency.
- Balance and season: Add 1–2 teaspoons apple cider vinegar, 1/2–1 teaspoon salt, and a few grinds of black pepper. Taste and adjust. If the sauce tastes too sharp, stir in a small pinch (1/4–1/2 teaspoon) of keto-friendly sweetener.
- Optional finishing touch: For a silky, restaurant-style texture, whisk in 1 tablespoon butter off the heat.
- Blend (optional): For an ultra-smooth sauce, use an immersion blender directly in the pot until velvety. This is optional but makes a beautiful finish.
- Use or store: Let cool slightly before using in recipes, or transfer to jars for later.
What Makes This Recipe So Good
- Truly low carb: No flour, cornstarch, or sugar. The thickness comes from tomato paste and a gentle simmer.
- Big, authentic flavor: Chili powder, cumin, smoked paprika, and a touch of apple cider vinegar bring classic enchilada depth.
- Fast and easy: Ready in about 20 minutes, with pantry ingredients you likely already have.
- Versatile: Use it on casseroles, skillet dinners, stuffed peppers, or as a dip for cheese crisps.
- Make-ahead friendly: Keeps well in the fridge and freezes beautifully for quick weeknight meals.
Shopping List
- Olive oil or avocado oil – for sautéing
- Onion – finely chopped
- Garlic – minced
- Tomato paste – unsweetened
- Chicken or vegetable broth – low sodium
- Chili powder – American-style chili blend
- Ground cumin
- Smoked paprika – adds depth
- Oregano – Mexican oregano if you have it
- Ground coriander – optional but nice
- Apple cider vinegar – for brightness
- Sea salt and black pepper
- Pinch of sweetener – optional; a tiny bit of allulose or monk fruit can balance acidity
- Butter – optional for a silky finish
How to Make It
- Warm the oil: Set a medium saucepan over medium heat. Add 1–2 tablespoons of olive or avocado oil and let it heat until shimmering.
- Sauté the aromatics: Add 1 small chopped onion and a pinch of salt.
Cook 4–6 minutes, stirring often, until soft and lightly translucent. Add 2–3 minced garlic cloves and cook 30–45 seconds until fragrant.
- Toast the spices: Sprinkle in 2–3 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, and 1/2 teaspoon coriander. Stir constantly for 30 seconds to bloom the spices.
This step builds deep flavor.
- Stir in tomato paste: Add a 6-ounce can of tomato paste and cook for 1 minute, stirring to combine with the spices and aromatics.
- Add the broth: Whisk in 2 to 2 1/2 cups low-sodium broth a little at a time to avoid lumps. Start with 2 cups; you can thin later if needed.
- Simmer: Bring to a gentle simmer. Reduce heat to low and cook 8–12 minutes, stirring occasionally, until the sauce thickens to a pourable-but-rich consistency.
- Balance and season: Add 1–2 teaspoons apple cider vinegar, 1/2–1 teaspoon salt, and a few grinds of black pepper.
Taste and adjust. If the sauce tastes too sharp, stir in a small pinch (1/4–1/2 teaspoon) of keto-friendly sweetener.
- Optional finishing touch: For a silky, restaurant-style texture, whisk in 1 tablespoon butter off the heat.
- Blend (optional): For an ultra-smooth sauce, use an immersion blender directly in the pot until velvety. This is optional but makes a beautiful finish.
- Use or store: Let cool slightly before using in recipes, or transfer to jars for later.
Keeping It Fresh
- Fridge: Store in an airtight container up to 5–7 days.
The flavors deepen by day two.
- Freezer: Freeze in 1–2 cup portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
- Reheating: Warm over low heat. If it thickens too much, whisk in a splash of broth or water until it loosens.
- Meal prep tip: Freeze in silicone muffin trays, pop out the discs, and keep in a freezer bag for single-serve portions.
Benefits of This Recipe
- Keto-friendly: No grain thickeners or added sugar, keeping carbs in check.
- Budget-conscious: Built from pantry staples and stretches across multiple meals.
- Customizable heat: Easy to make mild or spicy depending on your preference.
- Clean ingredients: You control the salt and quality of spices, avoiding additives in store-bought sauces.
- Versatility: Works for skillet dinners, casseroles, Mexican-inspired bowls, and beyond.
Common Mistakes to Avoid
- Skipping the spice bloom: Tossing spices straight into liquid dulls the flavor.
Toast them in oil for 30 seconds first.
- Over-salting early: The sauce reduces as it simmers, which concentrates salt. Season lightly at the start and adjust at the end.
- High heat simmer: Boiling too hard can scorch the sauce and make it bitter. Keep it at a gentle simmer and stir.
- Using sweetened tomato products: Check labels.
Choose unsweetened tomato paste to stay keto.
- Skipping acidity: A touch of vinegar brightens the sauce and balances the tomato base.
Variations You Can Try
- Spicy chipotle: Blend in 1–2 teaspoons chipotle in adobo (minced) or 1/2 teaspoon chipotle powder for smoky heat.
- Green enchilada twist: Swap tomato paste for tomatillos or a no-sugar-added salsa verde and adjust spices to include coriander and extra oregano.
- Creamy rojo: Stir in 1/4 cup heavy cream or coconut cream at the end for a richer, mellow sauce.
- Ancho forward: Replace part of the chili powder with ancho chili powder for a deeper, slightly sweet profile.
- Roasted garlic: Add a few cloves of roasted garlic for a round, caramelized flavor.
- Vegan version: Use vegetable broth and skip the butter finish, or use vegan butter.
FAQ
Is this sauce really keto?
Yes. It contains no flour, cornstarch, or added sugar. Tomato paste has some natural carbs, but the overall count per serving stays low, especially when used as a sauce rather than a main component.
How can I make it milder?
Use a mild chili powder blend and reduce the amount to 1–2 tablespoons.
You can also add a bit more broth and a small splash of cream to soften the heat.
How do I make it spicier?
Increase the chili powder, add cayenne, or stir in minced chipotle peppers. Start small and build to your preferred level.
Can I thicken it without flour?
Yes. Simmering naturally thickens it.
Tomato paste and the reduction process give a smooth, rich texture. If you need it thicker, simmer a few minutes longer.
What can I use this sauce on?
It’s perfect for keto enchilada casseroles, stuffed bell peppers, shredded chicken skillets, egg bakes, zucchini boats, or drizzled over cauliflower rice bowls.
Does it freeze well?
Very well. Freeze in meal-size or single-serve portions.
Thaw in the fridge and reheat gently with a splash of broth if needed.
Can I use fresh tomatoes instead of paste?
You can, but you’ll need to cook them down longer to concentrate flavor and reduce liquid. Tomato paste gives reliable thickness and depth with less time.
What if my sauce tastes bitter?
This usually comes from scorching or over-toasting spices. Lower the heat, whisk in a bit more broth, and add a small pinch of sweetener plus a little butter to round out the flavor.
Wrapping Up
Keto Enchilada Sauce brings bold, classic flavor to low-carb cooking with simple steps and everyday ingredients. It’s thick, balanced, and easy to tailor to your heat level. Make a batch on the weekend, stash it in the fridge or freezer, and you’ll have a delicious shortcut for fast, satisfying meals all week long.
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