Keto Enchilada Sauce

Keto Enchilada Sauce on a low carb tostada on a black cast iron pan.

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5 from 117 votes!

This is the best keto enchilada sauce. Absolutely flavour packed and so versatile.

Prep Time5

Cook Time8

Total Time13

Course: Sauce

Cuisine: Australian Keto, Mexican

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 27kcal

Author: Megan Ellam

Ingredients

2 tablespoons avocado oil or butter
400 g fresh tomatoes cut in half, see notes
1/2 cup vegetable stock or chicken stock
2-3 teaspoons Taco Seasoning
1 tablespoon chipotles in adobo or 2 gaujillo chillies made into powder

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Heat a griddle plate over very high heat. Brush tomatoes with oil and cook them, turning only once to blacken and char them slightly. Once charred, transfer to blender. Add remaining ingredients; blend until smooth.
Store until needed or if serving as a warm sauce heat what you need over medium heat until thick and delicious

THERMAL METHOD

Heat a griddle plate over very high heat. Brush tomatoes with oil and cook them, turning only once to blacken and char them slightly.Once charred, transfer to the mixer.
Add the remaining ingredients to the mixer; mix 20 sec/speed 7.

Notes

INGREDIENTS

I use avocado oil as it is an oil suited to high temperatures.

You can use canned tomatoes if preferred, but they will not char, so skip the frying step.

For even more flavour, the tomatoes can be charred and flame-roasted. Do this over an open flame directly on your gas cooktop or on a grill/barbecue or smoker.

Our taco seasoning recipe or any store-bought Mexican seasoning can be used. If you have neither on hand just add 1/2 teaspoon of onion powder, garlic powder, smoked paprika, and a pinch of cayenne or chilli powder to your personal taste.

Adjust the amount of spice according to your taste and tolerance for chilli. You can also add more chilli powder, cumin, coriander, garlic, and onion powder to suit your preference.

Guajillo chillies are used often in Mexican sauces. They impart a beautiful smokey flavour and richness to the sauce. They are not particularly spicy, but more fruity and smokey.

STORAGE

This recipe is suitable to make in double or triple batches and keep frozen. Divide into a silicone ice cube tray and then store in a ziplock bag once frozen.

HOW TO USE KETO ENCHILADA SAUCE

Suitable for many Mexican dishes, pasta sauce, add to soups, use as a sauce on burgers or wraps, or a casserole or slow cooked meal.

WHERE TO SOURCE INGREDIENTS

All ingredients are available from the supermarket without any additives present in them.

SERVING SIZES

This recipe yields approximately 2 cups. The actual number of servings will depend on your preferred portion sizes.

SERVING SIZE BY WEIGHT

To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 12. The result will be the weight of one serving.

NUTRITIONAL VALUES

Nutritional values shown are guidelines only. They are for 3 tablespoosn using the ingredients listed. So this can be halved, quartered or whatever depending on the dish the seasoning is added to. Actual macros may vary slightly depending on the brands and types of ingredients used.

The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

Nutrition