Low-Carb Homemade Enchilada Sauce

Homemade enchilada sauce that’s low-carb? Sure! It’s easy to make and full of spicy Tex-Mex flavor but best of all it’s got just 4.7 carbs per 1/4 cup. I don’t know about you but I rarely slop that much enchilada sauce on anything — two tablespoons is just about right so that’s just 2.3 carbs per serving. All that flavor and hardly any carbs!

Easy low-carb enchilada sauce is made from dried chiles- no stale seasoning powders here. Adds a ton of flavor without the carbs. Lowcarb-ology.com

Enchilada sauce tastes like summer to me. It has a very ripe flavor with a little heat, a little sweet, and a lot of whoa, what’s that?  If you’ve never had it homemade from dried chiles you are going to be surprised at what you’ve been missing. I use guijillo and ancho chiles in this to give it more flavor. They are everywhere here in the Dallas area but if  Mexican Guajillo Peppers  aren’t available in your area you can get them on Amazon.

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Homemade enchilada sauce works great over grilled chicken, on hamburgers, or whatever you want. Try melting it with some cream cheese and dip pork rinds in it!

So good.

So the thing is, when you mention homemade enchilada sauce people freak out thinking it’s complex and time consuming. Totally not true. This is super easy, I promise. You can do it.

Keep it in a Mason jar, tightly sealed in the fridge for up to two weeks.

Easy low-carb enchilada sauce is made from dried chiles- no stale seasoning powders here. Adds a ton of flavor without the carbs. Lowcarb-ology.com
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Low-Carb Homemade Enchilada Sauce

Spicy, homemade enchilada sauce with lots of flavor but not a lot of carbs. It is delicious on chicken breast, hamburgers, or whatever you'd like to put it on.
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 2 cups
Author Marye

Ingredients

  • 3 dried guijillo chiles
  • 3 dried Ancho chiles substitute one chipotle for one ancho if you like it spicier
  • 1/4 cup olive oil
  • 6 oz tomato sauce or 1/2 cup pureed tomatoes
  • 1 tablespoon erythritol or stevia.
  • 3 cloves garlic skins on
  • 1/2 cup onion
  • 1/4 cup bell pepper
  • teaspoon salt
  • 1 teaspoon Mexican Oregano
  • teaspoons cumin
  • 3 cups beef broth

Instructions

  • Preheat the oven to 400F
  • Brush the ancho, guijillo, onion, garlic, and bell pepper with a little of the olive oil
  • Roast for 3 minutes, or just until they start to puff. If you roast them too long your sauce will be bitter.
  • Remove the chiles and continue to roast the other ingredients until they caramelize, 5 to 10 minutes. Watch carefully.
  • Remove the stem and seeds from the chiles and cover them with hot water. Leave the seeds in if you want a hotter sauce.
  • Let stand for one hour.
  • Remove the anchos from the hot water.
  • Rise them gently.
  • Put them in the blender with the broth,onion, remaining olive oil, and bell pepper .
  • Squeeze in the roasted garlic.
  • Blend until smooth.
  • Pour into a saucepan.
  • Add the salt, tomatoes, sweetener, cumin, and oregeno.
  • Simmer until the sauce thickens back up.
  • Store in the refrigerator.

If you liked homemade enchilada sauce you may also like…

Fajita Chicken Bowl

Creamy Enchilada Chicken

Low Carb Barbecue Sauce  Healing Gourmet

Sugar Free Catsup I Breathe I’m Hungry

Last Updated 02/09/2019

15 Responses to “Low-Carb Homemade Enchilada Sauce”

  1. Sounds yummy…I never knew enchilada sauce was higher in carbs

    Reply
    • Many of them have sugar or flour in them — they don’t have to be but you do have to be careful if you are watching the carbs.

      Reply
  2. I love that you made this low-carb – I can still taste some sweetness to contrast with the spicy chiles without the guilt! It looks delicious!

    Reply
    • It is good. And I love using dried chiles so I can make it exactly the flavor and heat I want.

      Reply
  3. I’ll admit that I don’t know the first thing about chili peppers – and can’t even pronounce the first one in the recipe. But that doesn’t mean I can’t go foraging in the grocery store and come up with it. This looks amazing, and considering how much I love enchiladas, I’ve got to put this top on my “must try” list.

    Reply
    • Gwa-hE-low 🙂

      Reply
  4. Love that you’re using dried peppers as a base. It makes it simple to adjust the spiciness and still have a rich, smoky flavor in the final sauce. This is a must try!

    Reply
    • It does! I love to experiment with the peppers

      Reply
  5. I keep seeing dried chilis and want to make something with them, this looks like it would be incredible. Thanks for sharing.

    Reply
    • Thanks Debra!

      Reply
  6. I would drench grilled chicken in this sauce! It sounds fabulous!

    Reply
    • Yep… I DO that…so good.

      Reply
  7. Homemade enchilada sauce is the best! I need to try your recipe…we love Mexican food here!

    Reply
    • Let me know what you think.

      Reply
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