Whether you’re watching your carb intake or not, this easy keto-friendly enchilada sauce is packed full of bold flavor. Better than anything you can get in a can, you can make this enchilada sauce in about 10 minutes.

The ingredients needed: chili powder, sweet paprika, ground cumin, dried oregano, kosher salt, onion powder, garlic powder, chipotle powder (if you dare!), tomato paste, and a bay leaf.

Also needed, low or no-sodium chicken stock (try my recipe here). If you only have regular chicken stock, see my notes in the recipe below.

The process is simple, just combine everything together in a skillet and stir to combine.

Keep stirring - the entire process should take about 10 minutes.

Bring the mixture to a boil and stir occasionally until the mixture reduces down to about 1 1/2 cups (roughly half).

The color will darken as the mixture reduces.

When the mixture has reduced, remove the bay leaf.

The enchilada sauce is now ready to use. Enjoy!

Items used to make this recipe:

(affiliate links)

• flat wooden spatula https://amzn.to/34CEOeH

• chili powder https://amzn.to/2NCosbf

• paprika https://amzn.to/2L5qw9W

• cumin https://amzn.to/2ZA8QHD

• chipotle powder https://amzn.to/2L70Bi3

Keto Enchilada Sauce

makes about 1 1/2 cups

Printable Recipe

Ingredients

• 3 cups low or no-sodium chicken stock (try my recipe here) - see note below

• 3 tablespoons tomato paste

• 2 tablespoons chili powder

• 1 tablespoon paprika (not smoked)

• 1 tablespoon ground cumin

• 1 1/2 teaspoons dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon chipotle powder (optional)

• 2 tablespoons salted butter

Directions

1. Place all the sauce ingredients, except the butter, in a skillet and bring to a boil, stirring frequently until reduced by half; remove from heat and stir in butter.

Note

• If you don’t have low or no-sodium chicken stock, use 1 cup regular chicken stock and 2 cups water. Taste enchilada sauce before using and adjust salt if needed.