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Home » Gluten-free Enchilada Sauce (low carb)

Gluten-free Enchilada Sauce (low carb)

By Kim Hardesty

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Gluten-free enchilada sauce is the secret to making good tasting gluten-free Enchiladas. This recipe is low carb and easy to prepare. Enjoy it on enchiladas, tacos, or your morning eggs.

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Gluten-free enchilada sauce is easy to make and the perfect low carb mexican recipes.

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

I grew up in the Southwest and one of my favorite foods was enchiladas. In Arizona and Texas, when you order enchiladas in a restaurant, it’s understood that you want enchiladas with red sauce. In New Mexico, enchiladas with green sauce is available, too, and so so good. Today I’m sharing a low carb and gluten-free red enchilada sauce that is perfect on eggs, breakfast omelettes or burritos and of course… enchiladas!

Red Enchilada Sauce is the secret to making good tasting Enchiladas. Making a traditional red enchilada sauce involves re-hydrating dried chile peppers, blending them (in a blender) with chicken broth and spices, and then cooking the sauce on the stove until the flavors mingle and the sauce thickens.

There are many “quick” enchilada sauce recipes on the internet, but most involve making a roux with flour and chicken stock and ground chile powder instead of whole dried chiles . The roux thickens the sauce and helps make it smooth. The chile powder gives the sauce its distinctive flavor and saves time.

This is gluten-free enchilada sauce recipe that is easy to make and low carb. It calls for REAL GROUND CHILE POWDER and is thickened with tomato paste instead of a roux. I developed this recipe several years ago when we were following a casein-free and gluten-free diet.

For this red enchilada sauce to taste its best, make sure you use REAL GROUND CHILE POWDER. I buy it in the Mexican section of my grocery store. There are usually two to three kinds to choose from. For a more complex flavor, I mix them together.

Easy Low Carb Red Enchilada Sauce | Low Carb, Gluten-free, Dairy-free, Paleo, THM

The ingredient list for this enchilada sauce is a little long, but you should have all of the ingredients in your spice cabinet. Don’t worry, this recipe is very easy. Simply add the ingredients to a pan and simmer on the stove. You will want to have 1 1/2 – 2 cups of enchilada sauce at the end of cooking, so add more chicken broth (or water) to equal 1 1/2 – 2 cups if you need to. If you would like more heat, add cayenne pepper.

This low carb enchilada sauce recipe makes enough sauce for 1 batch of enchiladas (to serve eight people). If you are using it to sauce tacos or eggs, simmer and reduce the red sauce further to thicken it and concentrate the flavors. It’s so good on eggs!

[NOTE:] Why are instant coffee, clove, and cinnamon listed in the ingredients? The coffee adds a smokey flavor to the sauce while the clove and cinnamon lend complexity. This is a very tasty low carb enchilada sauce.

1/4 cup of this Gluten-free Enchilada Sauce is 3 net carbs.

Easy Low Carb Red Enchilada Sauce | Low Carb, Gluten-free, Dairy-free, Paleo, THM

Gluten-free Enchilada Sauce (Low Carb Recipe)

Red Enchilada Sauce is the secret to making good tasting Enchiladas. This recipe is low carb, gluten-free and easy to prepare. Enjoy it on enchiladas, tacos or your morning eggs.
4.87 from 15 votes
Print Pin Rate
Course: Condiments, Dressings and Sauces
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
Calories: 31kcal
Author: lowcarbmaven.com

Ingredients

  • 3 cups unsalted chicken broth
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 2 tbsp pure chile powder*
  • 1 tbsp sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon low carb sugar (or Swerve Granulated or sugar if not low carb)
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon instant coffee powder
  • 1/16 teaspoon ground clove
  • 1/16 teaspoon ground cinnamon

Instructions

  • Put all of the ingredients into a medium to large frying pan on medium heat.
  • Simmer gently, stirring occasionally, until the red enchilada sauce has reduced by one cup and there are about two cups are left. (The burner heat may need to be adjusted) The sauce will be thin but flavorful. It thickens-up in the oven as the enchiladas cook and thickens up when refrigerated. Enchilada sauce should NOT be thick like pasta sauce.

Makes approximately 2 cups. Serving size is 1/4 cup. 3 NET CARBS PER SERVING.

    The enchilada sauce is what flavors the enchiladas, so taste and adjust the seasonings. If the sauce is a little bitter, add just a touch more sweetener. It will help balance the flavors, but go easy with it. Discard the bay leaf before using.

      Notes

       
      *Chiles differ in heat depending on variety. I usually buy a package of California Chile power and a package of New Mexico Chile powder and mix them together. They are more mild than other varieties. A reader mentioned that she used Ancho chile powder and it was too spicy for her children. The New Mexico and California powders seem to be fine for my children. 

      Nutrition

      Calories: 31kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 255mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1140IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

      About Kim Hardesty

      Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

      View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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      Filed Under: Basics, Condiments, Dips & Sauces, Mexican Tagged With: Under 30 Minutes

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      1. AvatarMarcelle

        January 12, 2021 at 12:57 pm

        I am DEFINITELY making this next weekend! This is THE recipe I have been looking for!!!

        Reply
      2. AvatarKearby Rives

        October 28, 2020 at 2:49 pm

        This has become our go-to red enchilada sauce recipe. Easy and delish!

        Reply
      3. AvatarPaula

        August 16, 2020 at 1:18 pm

        Best enchilada sauce ever!

        Reply
      4. AvatarAngelina

        August 9, 2020 at 3:20 pm

        I have made this twice now and have to say, low carb or not, this is the best enchilada recipe I’ve ever tried!! Hands down! The person below who ended up with Jello HAD to have messed up the recipe somehow. I don’t think I’ll be able to buy sauce from a store again, especially because this is so easy!

        Reply
      5. AvatarTracy Smith

        July 23, 2020 at 1:54 am

        Excellent

        Reply
      6. AvatarKandace Phelps

        July 20, 2020 at 4:09 pm

        Right Kim! I have made this recipe many times, never once did it fail, and my non-keto husband LOVES it! Thank you!

        Ps I use Kirkland Organic chicken stock, that’s right, Costco! It isn’t unsalted, but other than that the sauce comes out perfect every time!

        Reply
      7. AvatarDarcy

        June 25, 2020 at 3:01 pm

        This sauce became jelly like in consistency. I had to add more seasonings and tomato sauce. I am ready to throw this out. Wouldn’t know it was enchilada sauce if I hadn’t made it. Terrible recipe.

        Reply
        • Kim HardestyKim Hardesty

          June 25, 2020 at 3:40 pm

          Hi Darcy, while I don’t doubt you, I have no idea how your sauce became “jelly-like”. I literally make this once a month and it has never happened.

          I think that perhaps you used a bone broth that contained a lot of dissolved collagen and gelatin. And, after being cooked-down and refrigerated, the collagen and gelatin hardened – like jello. In that case, all you had to do was heat it up to melt the gelatin.

          This sauce is very much like canned enchilada sauce, but without the flour or starch to thicken. And while not authentic, it’s easier and faster than rehydrating whole dried chiles, putting them through the blender and cooking them down with seasonings until thickened. It is NOT a terrible recipe. -Kim

          Reply
      8. AvatarEmma

        June 25, 2020 at 12:55 pm

        Hi, can you make this ahead of time and store it..? If so how would I store it and how long would it last.

        Reply
        • Kim HardestyKim Hardesty

          June 25, 2020 at 1:15 pm

          Hi Emma. You can freeze it for up to 3 months. -Kim

          Reply
      9. AvatarDiana

        May 24, 2020 at 7:57 am

        Love having the ability to make a full flavored sauce from spices I have on hand. This is now my go to sauce for making lower carb Mexican dishes. Thanks!

        Reply
        • Kim HardestyKim Hardesty

          May 25, 2020 at 7:37 am

          I’m so glad you like this. I have a great BBQ chicken enchilada recipe posting shortly that uses this sauce and BBQ sauce. I think you would like it. Have a great Memorial Day. -Kim

          Reply
      10. AvatarFrances Wildgen

        May 20, 2020 at 4:27 am

        This looks great. I haven’t made it yet. It says to discard the bay leaf? It’s not in the ingredient list. How many leaves?
        Thank you. Looking forward to this

        Reply
        • Kim HardestyKim Hardesty

          May 21, 2020 at 8:01 am

          Hi Frances. Bay leaf is listed at the third ingredient. Just use 1 leaf. -Kim

          Reply
      11. AvatarAl Vasquez

        May 5, 2020 at 10:47 am

        Excellent enchilada sauce Kim! Love the combination and complexity of the spuces. We’ve been on a low carb diet since January and crave Mexican cuisine and this really does the trick. I’ve made it several times and am making it again for cinco de mayo. My question is can the recipe be doubled? Thanks!

        Reply
        • Kim HardestyKim Hardesty

          May 5, 2020 at 12:42 pm

          Hi Al. I’m glad you like the sauce. Yes, you can double the recipe but be careful to not burn the ground chile or it will be bitter. Adding a little sweetener can help. Also, the cooking time will be slightly longer. What I would do is boil the chicken broth down by a third before adding it to the other ingredients. This will help cut down on the cooking time and prevent overheating/cooking. And, A bigger diameter skillet will also help the process of reducing happen a little faster. Happy Cinco de Mayo. -Kim

          Reply
      12. AvatarJohn

        January 31, 2020 at 8:55 am

        This sauce was really good!!! I made a couple of tweeks, thanks to one comment that mentioned it’s heat level… I cut back the ancho chili powder to 1 tbsp instead of 2 since I had a 10 year old that was going to be eating enchiladas. It was still a bit hot for a child, so I doubled the swerve and used the entire 6 ounces of tomato paste instead of just 3 tbsp. I made enchiladas using a rotisserie chicken.. and now I want them again as I am typing this!! thanks for this recipe!

        Reply
        • Kim HardestyKim Hardesty

          February 1, 2020 at 1:55 pm

          Yes, different chilies have differing amounts of heat. The packages I get usually say California Chiles or New Mexico Chiles and I usually mix them together. -Kim

          Reply
      13. AvatarShelley Bugarin

        December 13, 2019 at 8:55 am

        How much chili powder is used from the three different ones shown?

        Reply
        • Kim HardestyKim Hardesty

          December 13, 2019 at 10:22 am

          Hi Shelley. I just mix them together. Sometimes I can only find 2 of the three. It doesn’t really matter. Although they each have their own flavor, they all taste good. -Kim

          Reply
      14. AvatarStacie Ruiz

        December 11, 2019 at 9:26 pm

        I am trying to eat healthy lose some weight but I love enchalada. So I am gonna give this a try

        Reply
        • Kim HardestyKim Hardesty

          December 12, 2019 at 7:28 am

          Enjoy, Stacie. You can add less of the chili powder if you prefer less of that flavor. The chili powder and tomato paste help thicken the sauce. I really love this on baked low carb enchiladas and on eggs. -Kim

          Reply
      15. AvatarLucy

        October 10, 2019 at 9:34 am

        I used this recipe for my enchilada bowl that I made. I have to say that the chipotle chili powder made the sauce taste a little bit like mole (sorry I don’t know how to attach a tilde on that word lol). It tasted great though!! Thank you for this, I’ve been missing my Mexican food ever since I started this diet a month ago. I’ve always used canned, store bought enchilada sauce, now I have a very easy option to work with. :)

        Reply
      16. AvatarRuth Turner

        August 15, 2019 at 6:13 pm

        This was a very good enchilada sauce recipe. I through in additional hot peppers and found it was just right. Low Carb Maven does good research.

        Reply
      17. AvatarRuth Turner

        June 30, 2019 at 5:24 am

        My husband was excited to try this recipe and it was very popular. The only change my husband made is he added more chipolte and hot chilies as we are from the eastern part of Texas (think forest area) and the hotter the better. Thank you for creating an easy to follow recipe that tastes great.

        Reply
      18. AvatarEric Eitreim

        June 28, 2019 at 6:38 pm

        This is excellent, and has a very authentic taste without the usual flour. When I ran this through the My fitness nutritional analysis I got way fewer calories than Kim indicates. Fat and carbs about the same. Don’t know what caused the difference in calories, I don’t see anything very heavy on calories in this recipe. But again, this is excellent and will be my go to red enchilada sauce. We used it on Chile Rellenos. Big thumbs up!

        Reply
      19. AvatarDebby Parker

        April 1, 2019 at 11:02 pm

        Oh, yes. After reading Donna’s comment I remembered another note I had.was to freeze the sauce in two ways. One is to freeze in containers for regular meal recipes. The other was to freeze in ice cube trays then transfer to freezer bags. This is for quick meals and snacks. For those cooking for only 1 or 2 people this would be an amazing way to quickly have your sauce for egg dishes or on microwave melted cheese on tortillas, jazz up fast food tacos or sauce some rotisserie chicken to add to a Mexican style salad. There are so many wonderful uses for your Enchalada Sauce. And it is so good.

        Reply
        • KimKim

          April 2, 2019 at 5:07 pm

          Thanks so much for sharing your ideas Debby! -Kim

          Reply
      20. AvatarDonna Voets

        March 28, 2019 at 10:20 am

        This sauce was amazing and so easy …..will keep in stock in my freezer , good for so many quick things

        Reply
      21. AvatarMisty

        February 17, 2019 at 3:35 pm

        Adore this enchilada sauce! Making out again today. Yum! Thanks LCM!

        Reply
        • KimKim

          February 19, 2019 at 1:07 pm

          I’m so glad you like it Misty! Have a great day. -Kim

          Reply
      22. AvatarJacey

        November 27, 2018 at 4:26 am

        Would I be able to leave out the instant coffee? That isn’t something I have at home.

        Reply
        • KimKim

          November 27, 2018 at 7:02 am

          Sure, Jacey. It just adds a nice smokey depth of flavor. -Kim

          Reply
          • AvatarMarcelle

            January 12, 2021 at 1:01 pm

            Can you use smoked paprika and leave out the instant coffee? I only have espresso powder but I suppose I could just use less. Or maybe a couple drops of liquid smoke? Gotta have that smoky flavor! :)

            Reply
            • Kim HardestyKim Hardesty

              January 12, 2021 at 2:51 pm

              Sure, Marcelle. Recipes are guides and you can customize them to your tastes and ingredients on hand. -Kim

              Reply
      23. Avatarsarah

        November 5, 2018 at 1:22 pm

        This sauce is not for the faint of heart! Love that it’s low carb, but it’s so very spicy. I can tolerate a little bit of heat; but this recipe had way too much for my liking. That said, the recipe itself is super simple and easy to throw together.

        Reply
        • KimKim

          November 5, 2018 at 1:27 pm

          Hi Sarah. I’m sure you know that ground chile peppers vary in their heat. Try to looking for a package that says “mild”. I find that the New Mexican or California Chiles are more mild. Having said that, I do know that personal tastes, like people, vary. Try adding half the amount of ground chile and see if that is better. Thank you so much for your feedback. Have a wonderful week!

          Reply
      24. AvatarMelissa

        October 19, 2018 at 8:44 am

        I was wondering if this recipe could be canned/jarred and stored?

        Reply
        • KimKim

          October 19, 2018 at 8:53 am

          Melissa, I bet this could be canned. I’m not a canner so I can’t give you any tips on it. It can also be frozen. -Kim

          Reply
      25. AvatarKaren

        September 8, 2018 at 10:57 am

        Would this taste “off” if I didn’t use sweetener of any kind?

        Reply
        • KimKim

          September 8, 2018 at 11:20 am

          It can be a little more bitter than some people are used to and the sweetener balances it out nicely. You can also use less chile powder. -Kim

          Reply
      26. AvatarMichelle

        June 11, 2018 at 2:51 pm

        How long with the enchilada sauce keep in the frig?

        Reply
        • KimKim

          June 12, 2018 at 9:48 am

          Hi Michelle. The sauce should keep 7-10 days, but for health and safety reasons I should say 7 days. -Kim

          Reply
      27. AvatarMaCherie1973

        April 24, 2018 at 1:14 pm

        Is this spicy?

        Reply
        • KimKim

          April 25, 2018 at 8:45 am

          It depends on the pure chile powder that is used. I usually choose ground chiles that are more mild like California and New Mexican. If you want it spicy you can add chipotle chile powder for a smokey flavor or cayenne for over-all spiciness. -Kim

          Reply
      28. AvatarGerri

        April 22, 2018 at 7:59 pm

        Fantastic enchilada sauce! Everyone loved it. Next time, I’m making twice as much. Thanks, Kim.

        Reply
        • KimKim

          April 23, 2018 at 8:23 am

          I’m glad you like it Gerri! Have a great day. -Kim

          Reply
      29. AvatarLori Wilson

        February 19, 2018 at 2:52 pm

        was wondering if you might have a recipe for a green chili enchilada sauce?

        Reply
        • KimKim

          February 19, 2018 at 2:56 pm

          Hi Lori. I don’t have an official green chile sauce for enchiladas, but it is on my recipe list. I will be posting a white chicken enchilada recipe soon. -Kim

          Reply
      30. AvatarPrecious

        June 13, 2017 at 8:42 pm

        This is so good! We doubled the sauce because that’s how we roll and it was fantastic!

        Reply
        • KimKim

          June 13, 2017 at 9:14 pm

          I’m so glad you liked the sauce, Precious. If you have any left over, try it on breakfast. Yum! Thanks for taking the time to leave a comment. Have a great week. -Kim

          Reply
      31. AvatarDawn

        March 23, 2017 at 9:32 pm

        What can use as a substitute for the erythinol?

        Reply
        • KimKim

          March 24, 2017 at 8:25 am

          Great question, Dawn. What ever sweetener you have – just a little. It helps round out the flavor a bit. -Kim

          Reply
      32. AvatarStephanie

        January 27, 2017 at 2:15 pm

        Hi there! Do you have a substitute for the instant coffee powder?

        Reply
        • KimKim

          January 27, 2017 at 2:56 pm

          Hi Stephanie. You don’t have to add it. The coffee gives a nice smokey flavor to the sauce. -Kim

          Reply
      33. AvatarLydia

        November 9, 2016 at 2:19 pm

        I’ve been looking for a low carb enchilada sauce recipe everywhere! Thanks for this!!

        Reply
        • KimKim

          November 9, 2016 at 4:00 pm

          You’re welcome, Lydia. enjoy! -Kim

          Reply
      34. AvatarAdina

        September 23, 2016 at 7:48 am

        I was actually looking for an enchilada sauce recipe, so this is great timing ! It sounds delicious!

        Reply
        • KimKim

          September 23, 2016 at 9:43 am

          Hi Adina! I love this enchilada sauce. It’s not traditional by any means, but it still tastes great! Enjoy. -Kim

          Reply
      35. AvatarGeorgina

        September 19, 2016 at 5:55 pm

        So many uses for this delicious-sounding sauce!!!

        Reply
        • KimKim

          September 19, 2016 at 6:10 pm

          Thanks Georgina!!! -Kim

          Reply
      36. AvatarSTACEY

        September 19, 2016 at 8:57 am

        OMG, I have been actively looking for a GF low carb version of this online and in the store! Thank you!! :)

        Reply
        • KimKim

          September 19, 2016 at 10:30 am

          You’re welcome Stacey! :) -Kim

          Reply
      37. AvatarLisa

        September 18, 2016 at 3:41 pm

        What a great idea! Seems so easy to just make this fresh at home.

        Reply
        • KimKim

          September 19, 2016 at 8:28 am

          Thanks, Lisa! -Kim

          Reply
      38. AvatarTaryn

        September 18, 2016 at 10:48 am

        I’ve never made enchilada sauce before. I need to try this!

        Reply
        • KimKim

          September 19, 2016 at 8:27 am

          Hi Taryn. It’s so great on eggs. Enjoy -Kim

          Reply
      39. AvatarLisa | Drop The Sugar

        September 18, 2016 at 10:39 am

        I can’t wait to try this! Any way to make a dish taste good – and this sounds like it. :)

        Reply
        • KimKim

          September 19, 2016 at 8:27 am

          Thanks, Lisa. Have a great day. -Kim

          Reply
      40. AvatarKathy @ Beyond the Chicken Coop

        September 18, 2016 at 7:21 am

        I do love enchiladas and love how easy this sauce is to make!

        Reply
        • KimKim

          September 18, 2016 at 8:59 am

          Yes, enchiladas are great. Thanks, Kathy! -Kim

          Reply
      41. Avatarzouhair fiorino najjar

        February 4, 2016 at 6:31 am

        i love red sauce as well as all types of sauces and dressings. due to lack of pure ingredients we never by ready chills powder, or broth. we make every thing at home and we select the raw materials and process them. even other spices we do not buy them in the shape of powder, we prefer to ground them at home when we need them so as to make sure that they are pure as well as not to loose their aroma if they are stored for long time.
        have a nice day,
        zouhair

        Reply
        • KimKim

          February 4, 2016 at 6:39 am

          Thank’s for sharing, Zouhair. That’s a great reminder that not everyone is honest about what goes into a product that is supposed to be pure. You have a nice day, too. :) -Kim

          Reply

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