Go Back

Pantry Ingredient Enchilada Sauce

A quick and easy Enchilada Sauce made with pantry ingredients. Perfect for when you run out of enchilada sauce, or if you're looking for a low-carb option
Prep Time2 mins
Cook Time13 mins
Total Time15 mins
Course: Seasoning
Cuisine: Mexican
Keyword: Dairy-Free, Dressing, Gluten-Free, Low Carb, Meal Prep
Servings: 8
Calories: 37kcal
Author: Clean Fingers Laynie


  • 1 tsp Butter*
  • 4 cloves Garlic Minced
  • 2 tbsp Chili Powder New Mexican
  • 2 tsp Dried Oregano
  • 1 tsp Onion Powder
  • 2 tsp Cumin
  • 1 1/2 cup Chicken Broth**
  • 5 oz Tomato Paste
  • 1/2 tsp Salt Plus more to taste
  • 1/4 tsp Black Pepper


  • In a small saucepan, heat butter* over medium heat until butter is melted. Add the garlic and spices (chili powder, oregano, onion powder, cumin, salt, and pepper), and cook for 30 seconds to 1 minute until you can smell the garlic and spices.
  • To the pan, add the chicken broth and tomato paste. Whisk everything together, and bring the sauce to a simmer.
  • Reduce the heat to medium-low, cover, and let simmer for 10-15 minutes until sauce has thickened to desired consistency. Be sure to stir the sauce occasionally to prevent from burning.
  • Remove from heat and add additional salt and pepper to taste.


Estimated Nutrition, Per Serving (1/4 cup): Calories 37, Fat 1 g, Carbohydrate 6 g, Dietary Fiberg, Protein 1 g, Sodium 324 mg
* For dairy-free preparation, substitute Ghee or other cooking oil of choice.
** For vegetarian preparation, substitute vegetable stock.