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Keto Enchilada Sauce

#1 Low Carb & Keto Diet App Since 2010

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  • prep time

    prep time

    1 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    11 min

Keto Enchilada Sauce

5 ratings

This sauce is an excellent way to add a little fat and flavor to any dish! With a strong tomato base, you can drizzle this Enchilada Sauce over your Mexican-inspired keto dishes, as well as over chicken dishes, zucchini pastas, and casseroles. The original recipe yield here should make about ¾ cup of sauce.

Jessica L

  • Net Carbs

    2.2 g

  • Fiber

    0.7 g

  • Total Carbs

    3 g

  • Protein

    1.1 g

  • Fats

    9.3 g

95 cals

Keto Enchilada Sauce

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Butter

    Butter

    1 tablespoon

  • Garlic

    Garlic

    1 clove

  • Heavy Cream

    Heavy Cream

    ½ cup

  • Tomato Paste

    Tomato Paste

    3 tablespoon

  • Vegetable Broth, Bouillon Or Consomme

    Vegetable Broth, Bouillon Or Consomme

    ¼ cup

  • Salt

    Salt

    0.5 teaspoon

  • Black Pepper

    Black Pepper

    ¼ teaspoon

  • Cayenne

    Cayenne

    ¼ teaspoon

  • Cumin, Ground

    Cumin, Ground

    0.5 teaspoon

  • Paprika

    Paprika

    1.5 teaspoon

  • Oregano, Dried

    Oregano, Dried

    ¼ teaspoon

  • Cinnamon

    Cinnamon

    ¼ teaspoon

Recipe Steps

steps 3

11 min

  • Step 1

    Melt the butter in a pan over low heat. Mince and toss in the garlic. Cook for about 1 minute, or just enough time to let the garlic get fragrant and the butter brown slightly.
    Step 1

  • Step 2

    Over low heat, whisk in the heavy cream and then the tomato paste, in that order. Whisk until the sauce is lump free.
    Step 2

  • Step 3

    Whisk in the vegetable broth and all the spices. Continue whisking as the sauce thickens slightly and reduces to a thick and creamy texture - about 3-5 minutes. It should coat the back of a wooden spoon but still loosen as it is heated.
    Step 3

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Comments 7

  • Pmdube67

    Pmdube67 4 years ago

    This was delicious on our keto chicken enchiladas! The perfect amount of sauce for a pan of 12, not too soupy.

    • Spring4236

      Spring4236 4 years ago

      I’ve loved every recipe on here except this one. I’m hispanic and this does NOT taste how enchilada sauce should taste. Maybe the cinnamon is what throws it off.

      • AmazingMacadamia618403

        AmazingMacadamia618403 a year ago

        Thank you to the member whom from fabulousaragula .I like authentic recipes where possible and will adapt and use your recommended ingredients.

      • FabulousArugula345355

        FabulousArugula345355 2 years ago

        soak in hot water your kind of chiles, example guajillo, pasillo, ancho, california etc, add in a blendar: garlic, onion, you can use tomatoes if you want (I dont for enchiladas) chiles, add broth or water for consistency , salt or prefered seasoning then fry with a little oil for about 20 minutes just to cook the onion and garlic use it on chilaquiles , enchiladas , eggs, soups , btw Im mexican

      • Rinadelrae

        Rinadelrae 4 years ago

        Def take out the cinnamon... I did and it was everything I needed!!

    • lesculp7bc7

      lesculp7bc7 5 years ago

      This was amazing over zucchini pork carnitas enchiladas! I was “iffy” on the cinnamon but it was amazing sauce!

      • Nshives

        Nshives 5 years ago

        I wasn't sure about the cinnamon but it works!