Low Carb Red Enchilada Sauce

Name: Low Carb Red Enchilada Sauce
Cuisine: Mexican, Latin American
Ingredients: 2 tbsp olive oil or butter; 6 oz can tomato paste, no-sugar added; 1/2 cup chili powder; 2 cups chicken broth (or bone broth); 1 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp xanthan gum (optional, for thickening); Salt and pepper to taste

4 steps

This quick, 10-minute low-carb red enchilada sauce uses tomato paste, chicken broth, and chili powder thickened with xanthan gum for a sugar-free, keto-friendly alternative, often having 0-3g net carbs per serving. It is rich, smoky, and substitutes traditional flour for a healthy, gluten-free, low-carb option.

Updated at: Sun, 22 Feb 2026 14:26:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories77.9 kcal (4%)

Total Fat5 g (7%)

Carbs8.8 g (3%)

Sugars3.5 g (4%)

Protein2.5 g (5%)

Sodium565 mg (28%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 Tbspolive oil

or butter

6 ozcan tomato paste

no-sugar added

½ cupchili powder

2 cupschicken broth

or bone broth

1 tspcumin

½ tspgarlic powder

½ tsponion powder

½ tspxanthan gum

optional, for thickening

Instructions

Step 1

Heat Oil and Spices: In a medium saucepan, heat the oil over medium heat. Add the chili powder, cumin, garlic powder, onion powder, and xanthan gum. Stir constantly for about 1 minute to toast the spices and create a roux-like base.

Step 2

Add Liquid: Slowly whisk in the chicken broth and tomato paste, ensuring no lumps form.

Step 3

Simmer: Bring the mixture to a gentle simmer. Reduce heat to low and let it cook for 5–10 minutes to allow the flavors to meld and the sauce to thicken.

Step 4

Finish: Taste and add salt or pepper if needed. Use immediately or store in the refrigerator for up to 2 weeks.