Keto Enchilada Sauce – Mad Creations Hub


This quick and easy no-cook keto enchilada sauce is ready in just minutes. Only 1g net carbs per serve and absolutely delicious!

Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

This homemade enchilada sauce is so easy. Gather the ingredients, mix and it is ready in less than 5 minutes.

Recipes That Use Enchilada Sauce – Keto Chicken Enchiladas / Mexican Shredded Chicken

Why You Will Love This Recipe

Low carb – This seasoning has 1g net carbs per serve.

No fillers or preservatives – no nasties. The sauce can frozen and used in easy keto meal prepping.

Gluten-free – this is a gluten free enchilada sauce recipe. This makes it perfect for coeliac too.

Everyday ingredients – Made with everyday ingredients found in most herb and spice cupboards, and easily sourced from the supermarket.

Quick and easy – just mix it and use it as needed.

The Ingredients

This low carb enchilada sauce recipe makes the best enchiladas! See below for all the ingredients needed to make it. In the recipe card at the bottom, you will find substitutions so you can make keto friendly enchiladas how you like them.

Keto Enchilada Sauce ingredients on a white tiled background.

Tomatoes – use fresh tomatoes that will char and blister to add flavour. In a pinch you can use tinned tomatoes or tomato paste thinned out with extra stock. Skip the charring step and cook to reduce the excess liquid from canned tomatoes.

Taco Seasoning – use our homemade seasoning for tacos or use store-bought seasoning if you prefer.

Chipotles in adobo or guajillo chili – both of these chillies add a nice smokiness to the sauce without too much heat. Add as much or as little chilli as you like.

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

How to Make Keto Enchilada Sauce

Step 1. 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 a blender. Add remaining ingredients; blend until smooth.

Step 2. The sauce is heated when added to protein for making enchiladas. You can however reduce before storing it in a saucepan over medium heat.

Chicken enchilada mixture on a white plate with salad.

Hot Tips and FAQs

Is canned enchilada sauce keto?

Check the nutritional information of the brands. Most have sugar and additives.

Can I freeze enchilada sauce?

You sure can. I pour mine into large silicone ice cube moulds and freeze. Then store in a ziplock bag.

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

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.

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.

Serving: 1serve | Calories: 27kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 56mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 0.1mg | Magnesium: 4mg | Net Carbs: 1g

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