Home > Authentic Homemade Red Chile Enchilada Sauce (Low carb and Gluten-free)

Authentic Homemade Red Chile Enchilada Sauce (Low carb and Gluten-free)

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This red chile enchilada sauce recipe gets its flavor from dried New Mexico chiles, is low carb and gluten-free, and is the best enchilada sauce this side of Mexico!
 
Looking for more low carb and keto sauce recipes? Give thiCopycat Olive Garden Alfredo Sauce or Quick and Easy Teriyaki Sauce a try!
 

 

Authentic Homemade Red Chile Enchilada Sauce in a glass jar with a spoonful of sauce on parchment paper on a metal baking sheet background.

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Low Carb Blueberry BBQ Sauce Recipe | Easy Keto Cheese Sauce

 
Ooooooooh my darling foodies!! 
 
My heart is going pity pat just looking at the photos of this amazing enchilada sauce! 
 
Just look at that deep red color! WOW uummmm ya, all I can say is WOW!
 
OK, let me calm down a bit so I can tell you the story about this sauce. *deep breath*

 

I moved to Southern California when I was 14 and pretty much lived on Mexican food, and I am not talking about American/Mexican food. I am talking about truly authentic, sitting at Abuela’s kitchen table with the heavenly smells of machaca or carnitas cooking away, and tortillas hot off the stove. 
 
That my dear friends is pure heaven.
 
Actually, when I think about it, my love for Mexican food goes back even further. My babysitter, when I was very young, was a wonderful woman that had been an elementary school teacher in Chihuahua Mexico. 
 
Ohhhh the food this woman would make. I loved her homemade refried beans, and sopapillas. #drooling
 
At 4 years old I loved huevos rancheros for breakfast and lived for her chicken tostadas or bean burritos at lunch. She would have me help in the kitchen every day making homemade flour tortillas or stirring one pot or another. 
 
If I really think about it, she is probably the person that put love of cooking fresh food in the back of my young mind.
 
But, as I have mentioned, my Mom wasn’t a big cook from scratch kinda gal. We usually ate something from a box, or a can, or the freezer for dinner. So, after I went off to school, those lovely homemade Mexican delights were just a memory. 
 
Sadly, our enchilada sauce came from a can, and that was that.
 
Authentic Homemade Red Chile Enchilada Sauce ingredients in a food processor

 

Authentic Homemade Red Chile Enchilada Sauce blended in a food processor
 
 
Fast forward to now, and my desire to separate myself from as much over-processed food as possible. 
 
I have mastered the art of a low carb mac and cheese, make a killer spaghetti sauce, make a mean keto cream of mushroom soup, and am quick to the rescue if someone is feeling under the weather with this low carb lemon chicken noodle soup.
 
I have even ventured into Mexican flavors with homemade chorizo, pico de gallo, and one damn good salsa fresca. But just haven’t been able to nail down my enchilada sauce. 
 
Until now.
 
You will find that the majority of homemade enchilada sauces call for chili powder, and that works alright. But the issue is that any “chili powder” you buy in a store is a blend of different spices that you have no control over or idea about, what they are, how much is used, or how old the powder is. 
 
Some call for tomato paste, or even ketchup, and I am not knocking them. They work in a pinch and are 100% better for you than the stuff from a can. 
 
Butttttttttttttttttttt…..and it is a big ol’ but, they do. not. taste. authentic. 
 
So why was that?
 
Cue the big giant light bulb over my head 
 
You need to use “real” chiles, not jarred powder.
 
And the difference? 
 
Ooohhhhh it is huuuuuuuuuuuge….colossal……ginormous!!
 
And the proof is in this sauce. 
 
Oh ya, baby, it brings all of those flavors that I have been dreaming about. The flavors I have tried to find at every Mexican restaurant around. 
 
I am not going to lie, I cried a little tear when I tasted it  #dontjudgeme
 
However, I cried quite a few more tears when it was all gone 
 
Next time I will make a quadruple batch so I can freeze some for later because I do not want to be without this sauce on hand…….EVER!!
 
P.S. Even Kevin liked it!! 
 
Authentic Homemade Red Chile Enchilada Sauce in a glass jar with a spoonful of sauce on parchment paper on a metal baking sheet background.
 
 

MORE LOW CARB AND KETO SAUCE RECIPES

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Authentic Homemade Red Chile Enchilada Sauce (Low Carb and Gluten-free)

Authentic Homemade Red Chile Enchilada Sauce (Low Carb and Gluten-free)

Yield: 8 servings

Author: Bobbi Hass-Burleson
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This red chile enchilada sauce recipe gets its flavor from dried New Mexico chiles, is low carb and gluten-free, and is the best enchilada sauce this side of Mexico!

Ingredients

  • 4 ounces dried New Mexico or California red chiles, stems and seeds removed * See Notes
  • 2 cups chicken bone broth (or water) *See Notes
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • Kosher salt (to taste)
  • Fresh cracked black pepper (to taste)

Instructions

  1. Place dried chiles in a large pot of water, and bring to a boil. Remove from the heat, and place a plate or bowl on top to make sure the chiles stay submerged in the hot water. Allow the chiles to steep for 30 minutes.
  2. Remove the stems and seeds from the chiles and place them in a food processor with the remaining ingredients. Process until very smooth.
  3. Pass the sauce through a strainer or double layers of cheesecloth to remove the skins of the chile. Use a rubber spatula (or your hand) to press it well.
  4. Taste and adjust the seasoning if needed.
  5. Use immediately or place in an airtight container and store in the refrigerator or freeze it.

Notes:

You can use dried New Mexico or California chiles, or a mix of both. California chiles are just a tad milder than the New Mexico chiles.

Water is traditional in this recipe but I like to use chicken bone broth to add a lit more flavor. You can, of course, just use water or you could use vegetable stock. Just remember, if you use vegetable stock, the carb count will change.

Calories

20.96

Fat (grams)

0.20

Sat. Fat (grams)

0.02

Carbs (grams)

2.29

Fiber (grams)

0.43

Net carbs

1.86

Sugar (grams)

0.94

Protein (grams)

2.83

Sodium (milligrams)

196.67

Cholesterol (grams)

0.62

Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

Keto, Low Carb, Gluten-Free
Sauce
Mexican
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Authentic Homemade Red Chile Enchilada Sauce - Authentic Homemade Red Chile Enchilada Sauce Recipe - This red chile enchilada sauce gets it's flavor from dried New Mexico chiles, and is the best enchilada sauce this side of Mexico! #lowcarb #keto #glutenfree #sugarfree #red #chile #mexican #enchilada #sauce #authentic #easy #recipe

 

 
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  1. I feel like there are some steps missing from this recipe. When and where do you add the chicken stock? The spices? I have been searching for an authentic enchilada recipe. I wish I could use this one.

  2. Please see step 2. That is where you add everything together in the food processor. I hope you get a chance to make this, it is amazing!

  3. Can regular oregano be used instead of Mexican oregano? Does it make a big difference? Can vegetarian soup stock be supplemented instead of chicken? Been craving enchiladas can't wait to try this w your enchilada recipe!

  4. "Mexican Oregano's taste is a bit more citrusy; with subtle hints of lime that really enhance the flavor of chiles and paprikas. It is frequently called for in chili powders, chili con carne, and various spicy/hot dishes, especially the traditional Mexican and Central American moles and rojos. Mexican Oregano is also outstanding in flavoring beans, burritos, enchiladas, fish, pork, salsas, soups, stews, tacos, tomato based sauces and as an ingredient in seasoning blends. Some spices that it partners well with are cumin, chili powder, dried Mexican chiles, garlic and pepper." But if you can't find it, you can use regular.

  5. I like to add a tablespoon of white vinegar to enhance the flavors. It's something my mother-in-law taught me. If you don't like the flavor of vinegar you can do without of course. 🙂 This recipe is yummy! My husband loves it.

  6. Oh what a terrific idea! I love how vinegar and jazz up the flavors. I am so glad that you like the recipe 🙂

  7. 4 ounces of chiles is like a whole bag of chiles. Did you mean 4 chiles? Or is this a recipe for nuclear enchilada sauce 🙂

  8. I know it seems like it would be hot, but it really isn't. I make a Chile de Arbol salsa/hot sauce with about 20 chiles in it and it isn't very hot. The Mr is having me double the chiles so he ca have HOT sauce LOL

  9. This says it makes about 2 cups. I am making your enchiladas and wanted to make this sauce with it. In your enchilada recipe is 2 cups equil to 2 cans of canned sauce?

  10. It will be just a little shy. 1 can = 10 ounces.

  11. Made this last night and it was a little hard to get all the seeds out after seeping for 30 mins. Maybe remove the seeds before hand? We love spice on this end but it sure seems to have a kick to it. Maybe because I gave up trying to get every little seed out and just tossed them in the blender. I did strain everything to keep the seeds and skins out of the sauce and it is still amazing just a tad bit spicy, Im thinking because I blended the sauce with seeds? Anyways making enchiladas tonight and can not wait to have them with this homemade sauce! Thank you!

  12. Yes, you could always remove the seeds before and it would bring the heat down a bit. I am really glad that you like it though!! Sometimes my salsa or sauces that I use dried chiles in seem really spicy when I first blend them up but, once they have sat in the fridge for a day or two seem milder.

  13. Made enchiladas last night and the sauce was to die for! Only mine seemed a bit thick and the tortillas seemed to soak up almost all of it and make them kind of mushy. Made huge batch of sauce and I am going to try and add a bit more chicken stock to it and thin it out a little. Still a big hit!

  14. Awesome!! I am so glad you liked it 😀 and thanks for coming back to let me know.

  15. Saved as a favorite, I love your web site!

  16. Hi how many carbs in this chile sauce?

  17. I updated the recipe card with the nutritional information. This recipe makes a approx 1 pint of sauce, as you would use that to make a pan, 8, enchiladas, a serving size would be 1/8 of a jar, or 4 tablespoons.

  18. Shit is bomb. Love MM and red chile

  19. Hi have been searching for a tomato-less red enchilada sausage. Just need to ask if I got the right dried chilies. Chile de arbol I have 3oz bag. Do I need more???

  20. Chile de arbol is a spicier chile than the New Mexico or California red chiles. I use those in a hot sauce I make (recipe is on the blog). These are California chiles https://amzn.to/2VoSzbZ and these are New Mexico https://amzn.to/3hzEIbF

  21. Hi Bobbie! The enchilada sauce I made with your recipe is just excellent! My whole family loved it. It was a lot of work to prepare the chilis, especially trying to strain the mixture. Cheese-cloth worked much better than a mesh strainer. I substituted Adobo for salt to enhance the garlic background. Have you tried using powdered New Mexico chilis and if I tried it what would you recommend I use for a comparison measure. If this works it would be much easier and faster to make. This is now my go-to recipe for enchilada sauce. THX!!!

  22. I am so happy you love the recipe! Yes, it is a bit of work, the cheesecloth idea is awesome, thanks! I have not tried to use the powdered chiles but will look into it and post it here as an update. If you try let me know what you find too.

  23. Hello again Bobbi! I have continued working with a few changes to your recipe with great results. One the last batch I cutoff the chili ends and opened the chilis with a kitchen scissors and washed the seeds out on the sink before cooking them. I was easier for me this way. After cooking for 30 minutes, I put the chilis into a Vitamix blender adding the rest of the ingredients then blended on high speed for a couple minutes. The blended mixture was ground very fine and was just perfect and yummy so I didn't need to strain the mix. I also added a whole serrano chili to give it a little heat. I learned that using my Vitamix blender eliminated straining and I ended up with a thicker, full-bodied, really yummy sauce.

  24. Great tips, thank you! PS I want a Vitamix soooooo badly!!

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About Me

Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….

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