How do you make red enchilada sauce that is also keto? It’s unbelievably easy to make this sugar free sauce using simple, pantry ingredients. There is no corn starch or any kind of flour needed to make it.

There is nothing better than homemade enchilada sauce!

It’s free of any preservatives, sugars (artificial and real!) and no cornstarch.

This sauce is thick and saucy, just like me!

Originally published on October 17, 2014 at 8:50pm. Click here to get version 1 of this recipe

Top view of red enchilada sauce in a glass jar. Jar has cilantro and tomato wedges surrounding it.
This deep red enchilada sauce is made with no sugar or flour

Ingredients

Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.

Top view of all the ingredients laid out on a flat surface. Their measurements are written on top of each.
Simple ingredients used to make enchilada sauce

Tomato sauce – I used organic tomato sauce to make this sauce and it has no added salt. This is better than regular sauce and can be found in any big box and grocery store.

Tomato paste – This is also organic and it will help thicken the sauce.

Cayenne pepper – This pepper gives enchilada sauce it’s distinct spice. Cayenne pepper has flavonoids, Vitamin C and good for the gut. Source: ClevelandClinic.org.

Cumin Powder – Cumin powder has amazing benefits. It’s greatest power is that ti is packed with antioxidants and iron.

Onion powder – Onion powder helps manage diabetes and has a good amount of magnesium. Source: Livestrong.com

Lime juice – It’s greatest benefit in this recipe is that it has Vitamin C which helps absorption of iron.

👩‍🍳 Substitution tip: Don’t like using canned tomato sauce? Puree ripe, deep red tomatoes like tomatoes on the vine (campari). Strain the sauce, if you have the time.

How to make red enchilada sauce

Collage of 6 steps to make this recipe. Each collage has a number corresponding to the step.
How to make enchilada sauce
  • Use a strong bottom pan for this recipe. Heat it for 20 seconds, then add oil, garlic powder, onion powder and cumin powder. Mix well and cook on low heat for 15 seconds.
  • Add the tomato sauce and mix it well. Let it heat for 30 seconds.
  • Add the water and tomato paste to the pan. Mix well on low heat.
  • Mix in the oregano, chili pepper (if using), cayenne pepper and salt.
  • Simmer on low heat for about 5 minutes.
  • Let it cool and then transfer to a glass jar with a tight lid. Refrigerate, if not using right away.

🍅 Handy Tip: Never cook this sauce on high heat. It will splatter all over the place and will also become pasty in texture.

Answering Common Questions

Front view of a glass jar filled with red enchilada sauce. Their is cilantro bunch in front of the jar.
This sauce can be made ahead and refrigerated.
I like sugar in my enchilada sauce. What can I use?

This no sugar enchilada sauce is delicious without any sweeteners. If you still want it, add erythritol or monk fruit crystals. Don’t use more than 1 tsp.

Can fresh tomatoes be used to make enchilada sauce?

Yes, you can use tomatoes to make it. Use ripe and deep red color tomatoes and puree them completely. I love using campari tomatoes because they are the perfect shade of red.

Why is traditional enchilada sauce not keto friendly?

Traditional enchilada sauce uses either flour or corn starch to thicken the sauce. Also, additional white sugars in the sauce. Flour, starch and sugars are not keto friendly.

👩‍🍳 How much sauce does this yield?: This keto enchilada sauce yields a cup and a half of sauce. This is enough for 3 enchiladas.

Make ahead and storage

Closeup view of the contents of the jar
You will love this easy Mexican enchilada sauce because it’s so easy to make.

This sauce is so easy to make before hand. It takes just 15 minutes to make and then 5 minute to cool down.

After that, you can store it in a tight glass jar and refrigerate for about a week. This sauce will taste just as good 7 days later.

I have also frozen it for a month and it was delicious when thawed. This sauce can be frozen for about 6 months, but use it sooner not later.

To thaw frozen enchilada sauce, do it at room temperature for best results. It will take about 2 hours to thaw, but it won’t loose its texture and taste. You can also put frozen sauce in the refrigerator side overnight.

🍅 Handy Tip: Use ice cube trays to freeze this enchilada sauce. I love using ice cube trays with a lid on them, so they taste remains fresh. Months later, it still tastes great.

How to use this sauce

Enchilada sauce is perfect for enchiladas! But, they are great in enchilada casseroles, Mexican gnocchi and chili tacos.

I am going to try it in my poblano casserole and beet chili. I bet it will taste really delicious.

Sharing is caring

Don’t be shy, chime in below in the comments. Let me hear your opinion on this recipe. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter and Instagram.

Top view and closeup of red enchilada sauce in a glass jar.

Keto Red Enchiada Sauce

Rini
Do you hate enchilada sauce from a can or a bottle? Those sauces are filled with bad oils, preservatives, flours, starches and sugar! This red enchilada sauce recipe is made with organic ingredients already found in your pantry. Can be made ahead and frozen.
5 from 6 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Mexican
Servings 2 people
Calories 130 kcal

Equipment

  • 1 Stainless Steel Sauce Pan

Ingredients
  

Instructions
 

  • Heat sauce pan for 20 seconds, then add avocado oil
    1 Tbsp Avocado oil
  • Add garlic powder, onion powder and cumin powder.
    1/2 tsp Onion powder, 1/2 tsp Garlic powder, 1/2 tsp Cumin Powder
  • Mix well and cook on low heat for 15 seconds.
  • Add the tomato sauce and mix it well. Let it heat for 30 seconds.
    8 oz Tomato sauce
  • Add the water and tomato paste to the pan. Mix well on low heat.
    3/4 cup Water, 1 tsp Tomato paste
  • Mix in the oregano, chili pepper (if using), cayenne pepper and salt.
    1 tsp Pink salt, 1 tsp Cayenne pepper, 1/4 tsp Chili powder, 1 Tbsp Dried oregano
  • Simmer on low heat for about 5 minutes.
  • Add the lime juice and give it one last stir.
    1 tsp Lime juice
  • Let it cool and then transfer to a glass jar with a tight lid.

Refrigerate, if not using right away.

    Notes

    NUTRITION INFO IS APPROXIMATE
    • Don’t like using canned tomato sauce? Puree ripe, deep red tomatoes like tomatoes on the vine (campari). Strain the sauce, if you have the time.
    • Never cook this sauce on high heat. It will splatter all over the place and will also become pasty in texture.
    • This keto enchilada sauce yields a cup and a half of sauce. This is enough for 3 enchiladas.
    • Use ice cube trays to freeze this enchilada sauce. I love using ice cube trays with a lid on them, so they taste remains fresh. Months later, it still tastes great.

    Nutrition

    Calories: 130kcal
    Keyword how to make red enchilada sauce, keto sauce recipe
    Tried this recipe?Let us know how it was!

    Version 1 of this recipe

    Creamy Enchilada Sauce - Vegan, Vegetarian and Gluten Free. Mexican Recipes can now have this gluten-free enchilada sauce. I made it creamy to add more density to the sauce

    This post was originally published on October 17, 2014 at 8:50pm.

    Aside from the horrendous picture, this sauce was also on the creamy side. I had used coconut milk. It tasted great, but I prefer having a red enchilada sauce.

    Want to check out the original recipe? Click here to view it.

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    38 Comments

    1. I had leftover rotisserie chicken and used your enchilada sauce to make it into an enchilada bake. The sauce was perfectly balanced and seasoned!

    2. This sauce had the right balance of flavors. And I love the trick to freeze it in an ice cube tray for long term storage. Always good to have some in hand.

    3. I needed an enchilada sauce without added sugar so this was great! Loved the healthy ingredients and delicious flavor.

    4. Used this enchilada sauce for Mexican gnocchi last night, it turned out so well! Everyone in the fam loves it! Such a keeper!

    5. I’m picky about enchilada and sauce this was a real WINNER! The whole family really enjoyed it. We’ll definitely be using this the next time we make enchiladas. 🙂

    6. OMG, this Red Enchilada Sauce recipe looks sooo delicious! The rich, spicy aroma of the sauce is making my mouth water and my taste buds tingle with anticipation. I can’t wait to drizzle this flavorful sauce over all my favorite Mexican dishes and spice up my meals.

    7. That’s Crazy how gluten-free Enchilada sauce is IMPOSSIBLE to find! I was looking all over for it this summer. I will have to try this!