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A close up of a bowl, with Sauce

Homemade Enchilada Sauce

This HOMEMADE ENCHILADA SAUCE RECIPE is low carb, keto friendly, and gluten free! Whip this simple enchilada sauce up anytime a craving for Mexican food strikes. 

Glass mason jar of red enchilada sauce

I think it was just a couple of days ago that I shared a Mexican recipe with you guys and went on and on about my love of tacos.

Well…I’m back. With more Mexican inspired goodness.

This homemade enchilada sauce is seriously perfect – so easy to whip up, no flour so it’s gluten free and keto friendly, and it only has 3 net carbs per 1/4 cup of sauce. What are you waiting for…get in the kitchen and whip this easy enchilada sauce up for dinner tonight!

jar of red sauce

Use the enchilada sauce in my keto tamales or drizzle it over my stuffed mini peppers for extra Mexican goodness! 

I’ll be sharing an enchilada meatball casserole soon – if you don’t want to miss it, be sure to sign up for my FREE newsletter – new recipes delivered straight to your inbox so you don’t miss a thing!

How to make enchilada sauce that is low carb: 

ingredients for gluten free enchilada sauce in skillet

Melt a little butter in a sauce pan and then stir in the spices. We’re using fresh garlic along with some dried spices like chili powder, cumin, onion powder, salt, cayenne, a pinch of cinnamon, and just a little sweetener.

I use and recommend Lakanto Monkfruit Sweetener (affiliate). It doesn’t have a funky aftertaste and it’s the best tasting all-natural sweetener I’ve found. I use it in many recipes here.

Cook the garlic and spices until nice and fragrant over low heat – around 1-2 minutes.

Stir in a can of tomato sauce and let that heat through. 

This recipe makes a pretty thick enchilada sauce, which we love! Feel free to thin it out with a bit of chicken stock if you’d like to stretch the sauce or you prefer a thinner sauce.

Bam. Homemade enchilada sauce in minutes!

red sauce simmering in a white pot

Gluten free enchilada sauce:

This enchilada sauce recipe is made gluten free because it contains zero flour!

Traditional enchilada sauce is made with a roux. That’s fat + flour + liquid. 

This gluten free enchilada sauce skips the flour and chicken stock in favor of tomato sauce. Perfectly thick on it’s own without the added carbs or gluten.

jar of enchilada sauce

More low carb recipes you’ll love: 

Pork Tenderloin: Topped off with garlic butter!

Broccoli Salad: Made with cheddar and bacon!

Keto Cheeseburger Casserole: A family favorite in our house.

Cucumber Salad: Easiest side dish ever!

Ranch Dressing: A staple in our house!

wooden spoon covered in red sauce

Follow me on social for more recipe ideas & inspiration!

A close up of a bowl, with Sauce

Homemade Enchilada Sauce

This gluten free enchilada sauce is so quick to make and is a wonderful low carb option for Mexican night!

Yield 2 cups sauce
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes


  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons onion powder
  • 1 teaspoon sweetener
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • 15 ounces tomato sauce


  1. Melt the butter in a small sauce pan over medium heat.
  2. Add in the garlic and remaining spices and cook, stirring often, 1-2 minutes until fragrant.
  3. Add the tomato sauce and cook, stirring occasionally, over medium heat for 3 minutes to heat through.
  4. Store in an air-tight container in the refrigerator for up to 1 week.


Feel free to adjust the spices to your tastes by adding more or less cayenne, sweetener, and salt.

This recipe makes a thick enchilada sauce. Feel free to thin it out with chicken stock to your desired texture.

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Nutrition Information:

Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 51Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 486mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 1g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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13 thoughts on “Homemade Enchilada Sauce”

  1. This is such a good recipe. I will never by can again and low carb too. It was so good I was eating it with a spoon. Thanks for the great recipe.

  2. hi Karly, I love your recipes!
    Is the tomato sauce in the ingredients the same as tomato puree? As opposed to tomato ketchup, which we call tomato sauce ๐Ÿ™‚

    1. Karly Campbell

      Hi Danita! In the US, tomato puree is a bit thicker and tomato sauce is a bit thinner, but I think your tomato puree would work just fine. Thin with a bit of water/chicken stock if necessary.

    1. Karly Campbell

      As stated in the recipe, this should last about a week in the fridge. ๐Ÿ™‚

  3. Hi, I found you a few months ago, and have made some of your recipes for my diabetic husband. They have all turned out delicious, by the way. I saw today your recipe for enchilada sauce, and wanted to comment on that. It sounds great and is certainly low carb. Have you ever heard of Rosarita Enchilada Sauce? I have been using it for years, and it actually has 1 less carb per serving than yours, all natural and it’s delicious as well. And all you have to do is pour it out of the can, lol. Thought you might like to check it out. Thank you for all the good recipes so far, and keep up the good work!

    1. Karly Campbell

      Hi Terri! That’s hilarious – all of the store bought sauces I’ve tried have been relatively low in carbs but had wheat in them. Looks like Rosarita doesn’t…good tip for days when we’re too busy for homemade. ๐Ÿ™‚

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