Go Back
Keto Enchilada Sauce

Keto Enchilada Sauce

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
5 minutes
Total Time 25 minutes
Servings: 8
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 2 cups chicken broth (unsalted)
  • 1-8 oz can no-added-sugar tomato sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp applecider vinegar

Equipment

  • Medium saucepan
  • Whisk
  • Measuring spoons/cups
  • Wooden spoon

Method
 

  1. Heat some oil (I use olive oil here) in a saucepan that is on medium heat.
  2. Stir in chili powder, cumin, garlic powder, onion powder and paprika. Whisk 1–2 minutes until fragrant.
  3. Stir in chicken broth and tomato sauce gradually until smooth.
  4. Reduce the heat to low and simmer for 10-12 minutes until it's slightly thick.
  5. Reduce the heat to low and simmer for 10-12 minutes until it's slightly thick.
  6. Serve it.

Notes

To make it hotter, add cayenne or chipotle powder.
Sauce can be stored, covered and refrigerated, 5 days, or frozen, 2 months.
Whisk continuously to avoid clumping.
This is a thick, smoky tasting enchilada sauce and is sooo good in low carb Mexican dishes.