Absolutely! Let it cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator and reheat gently.

It has a mild warmth from the chili powder, but you can adjust the heat by using a hotter chili powder or adding diced jalapeños.

Can I use fresh tomatoes instead of canned sauce?

Yes, you can simmer and puree 4-5 medium tomatoes until reduced, but the canned version is quicker and has a consistent taste.

Miniketo

Keto Sauces

Red Enchilada Sauce

Name: Red Enchilada Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Keto
Ingredients: tablespoon olive oil; cloves garlic, minced; teaspoon minced onion; /2 teaspoon dried oregano; /2 teaspoons chili powder; /2 teaspoon dried basil; /8 teaspoon black pepper; /8 teaspoon salt; /4 teaspoon ground cumin; teaspoon dried parsley; /4 cup salsa; (6 ounce) can tomato sauce; /2 cups water

Finding a good store-bought keto enchilada sauce can be a challenge, so I started making my own. This version is wonderfully rich, packed with warm spices, and surprisingly easy to whip up—perfect for drizzling over eggs, baked chicken, or low-carb casseroles.

5 min Prep time 20 min Cook time 25 min Total time 4 Servings 50 Calories

Instructions

Step 1

Start by warming the olive oil in a saucepan over medium heat. Toss in the minced garlic and let it sizzle for about a minute—just long enough to release its aroma without browning. Stir in the minced onion, oregano, chili powder, basil, black pepper, salt, cumin, and parsley, coating everything in the oil. I like to cook the spices briefly to awaken their flavors. Next, add the salsa and tomato sauce, mixing well. Pour in the water and stir until it all comes together in a smooth, deep red sauce. Bring the mixture to a gentle boil, then immediately lower the heat to a soft simmer. Let it bubble away for 15 to 20 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Give it a final taste and adjust the salt if needed. The sauce should be silky and pourable, ready to transform any dish into a keto-friendly feast.

Chef's Tip

For an extra layer of flavor, I sometimes roast the garlic cloves before mincing—it adds a subtle sweetness. A pinch of cayenne or a splash of hot sauce works wonders if you crave more heat.

Storage Tips

Store leftovers in a sealed jar in the fridge for up to a week. Reheat gently on the stove, adding a splash of water if it thickens too much.

Variation Tips

Swap the water with chicken broth for a richer depth, or blend in a roasted red pepper for a creamier, slightly sweet twist. Try using smoked paprika instead of regular chili powder for a deeper smokiness.

Frequently Asked Questions

Nutrition

Calories	50 kcal \| Protein: 2g \| Fat: 4g \| Net Carbs: 3g