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

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


  • 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


  • 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.