Spicy Jalapeno Enchilada Sauce

My recipes are grain free, refined sugar free and many are dairy free.

Hard to believe my journey started a little over a year ago. I can’t believe that I have had the willpower to stay on this new lifestyle dietary change. When I first started I was apprehensive and believed that the food would be bland and unappetizing. I started scouring the web for grain free and refined sugar free recipes. I didn’t find very many. I found a ton of gluten-free recipes but that was of no help. Out of desperation, I started writing recipes and surprisingly they were tasty and in many cases decadent.

I have been writing recipes since the late 1980’s. I have always felt that cooking and baking were my hobbies. Some people do crafts. I like creating recipes and making food that tastes delicious. But I didn’t start writing grain free or refined sugar free recipes until  March of 2018. Now I feel I am more competent. I now know the texture and feel of breads and doughs. This means sometimes I can correct a recipe that is not quite right.

I decided to make a Tex Mex meal with some refined black beans. I wanted them to have a spicy and smokey flavor. I used this sauce inside my black bean recipe and my new favorite spice jalapeno. I also used this to make a Harvest Enchilada Casserole.

I often make components of large meals days or even weeks before I intend to make the dish. Enchilada sauce can be made weeks in advance or frozen in the fridge. If freezing remove at least a day before use and store in the fridge.



1 (10 oz. can) tomato sauce

1 tablespoon homemade Keto taco seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 cup water

1/2 cup chicken broth

1/2 teaspoon Cholula

2 tablespoons tapioca flour

1/2 teaspoon jalapeno powder

1/4 teaspoon smoked paprika

2 tablespoon fresh lime juice



This recipe is really easy. Combine all ingredients except the chicken broth and tapioca flour. Stir all the ingredients together until combined on medium heat on the stove and bring to a simmer. Add chicken broth to the tapioca flour and stir together to make a slurry. Pour slurry into the pot and stir until thickened. Simmer 10  – 30 minutes. Remove from heat and allow to cool. If not using right away place in a sterilized container with a lid. I use a sterilized canning jar. Store in fridge for up to three weeks.


Nutrition Facts
Servings 10.0
Amount Per Serving
calories 23
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 1 mg 0 %
Sodium 225 mg 9 %
Potassium 115 mg 3 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 1 g 2 %
Sugars 1 g
Protein 1 g 2 %
Vitamin A 5 %
Vitamin C 5 %
Calcium 1 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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