This enchilada sauce recipe came from my full commitment to making and freezing a huge batch of chicken enchiladas. Why? I was having surgery and really wanted to have a few dinners stowed away in the freezer for recovery (and beyond).
With basic pantry ingredients plus a few random spices, you can make your own in less time than it would take to get to the grocery store. Here we go...
Good to Know
This whole recipe is super quick. It's really important to have everything ready before you start. Measuring out all your spices, opening your chicken stock, and tomato paste are all recommended.
Also, be careful when it comes to adding your tomato paste to the spice/oil mixture. If you mix too quickly it will splash and that isn't fun. I recommend a rubber spatula for that step as when recipe testing my whisk threw some oil at me and I was not pleased.
Pair it With
I only have one other use for my enchilada sauce recipe outside of just... chicken enchiladas. Well, I figured here is the best place to share it. When making the enchilada recipe below, there is a chance you might have some chicken mixture left over.
When I do, I like to make a chicken enchilada dip. I layer the bottom of a small dish with my enchilada sauce then add the chicken mixture, a little more sauce, and a sprinkle of cheese. Boom. Done. Bake and snack. This is also a low-carb option if you're looking for one.
Storing Your Leftover Sauce
In the picture above you can see the jars I use to store my sauce. I will save it in the fridge for about a week at most. They are dishwasher-safe and super handy. For sure recommend it.
Leftover soup, spaghetti, sauces, or pickled jalapenos and onions... I use these for everything.
- ¼ cup Olive Oil
- ¼ cup All-Purpose Flour
- 6 oz Tomato Paste - 1 small can
- 3 cups Chicken Stock - Vegetable is also fine
- 3 teaspoon Cumin
- 2 teaspoon Smoked Paprika
- 3 teaspoon Chili Powder
- 2 teaspoon Chipotle Powder
- 1 ½ teaspoon Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Granulated Sugar
- 3 tablespoon Apple Cider Vinegar
- Kosher Salt
- Measure out all your spices & flour and mix together in a bowl and set to the side.
- Open your tomato paste, measure your chicken stock and have everything ready to go. Once we start cooking it will go fast.
- Start by add the olive oil to the pan on medium high heat.
- Next, the spice/flour mixture and quickly mix and cook for 1 minute.
- Carefully add the tomato paste to the pan, mixing together until thick paste forms.
- Slowly add your chicken stock about ½ a cup at a time, mixing until thick.
- You can add more chicken stock if necessary to get your desired consistency.
- Finish with the apple cider vinegar and you're done! Taste and adjust salt & pepper as needed.