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This homemade chicken enchilada sauce recipe came from my full commitment to making and freezing a huge batch of 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...
This is the homemade chicken enchilada sauce I make for every batch of enchiladas - a quick red sauce built from tomato paste, chicken stock, and pantry spices, no can required. It comes together in about 10 minutes, freezes beautifully, and tastes miles better than anything off the shelf.
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.
Can you freeze enchilada sauce? Absolutely - freezing is exactly why this recipe exists. Cool the sauce completely, then freeze it in an airtight container or a labeled freezer bag for up to 3 months. Thaw it overnight in the fridge and give it a quick whisk to bring it back together before using. If you're batch-cooking, follow the same safe freezing basics you'd use for any make-ahead meal.
Glass Storage Containers
Leftover soup, spaghetti, sauces, or pickled jalapeños and onions... I use these for everything.
Chicken Enchilada Sauce FAQ
Can you freeze enchilada sauce?
Yes - freezing is one of the best things about this sauce. Cool it completely, then freeze in an airtight container or a labeled freezer bag for up to 3 months. Thaw overnight in the fridge and whisk it smooth before using.
How long does homemade enchilada sauce last?
In the fridge, about a week in a sealed jar. In the freezer, up to 3 months. Let it cool fully before storing so condensation doesn't water it down.
What is chicken enchilada sauce made of?
Just pantry staples: tomato paste, chicken stock, a little oil, and a blend of spices like chili powder, cumin, garlic, and oregano. No canned sauce required.
Is red enchilada sauce the same as chicken enchilada sauce?
Basically, yes. This is a red enchilada sauce, and "chicken enchilada sauce" simply means the red sauce you spoon over chicken enchiladas. It works on beef, cheese, or veggie enchiladas too.
Can you make enchilada sauce ahead of time?
Definitely. Make it a few days ahead and keep it in the fridge, or freeze a big batch - it reheats gently on the stove and actually tastes even better once the spices have had time to mingle.
How do you thicken enchilada sauce?
The tomato paste base makes this sauce naturally thick. If you want it thicker, let it simmer a few extra minutes, or stir in a little more tomato paste; to thin it, add a splash more stock.
📖 Recipe
Enchilada Sauce
Ingredients
- 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
- Pepper
Instructions
- 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.
Video
Notes
- Bloom the spices: Cook the flour and spices in the oil for a full minute before adding liquid. This toasts the spices and cooks off any raw-flour taste.
- Add stock gradually: Whisk it in a little at a time so the sauce stays smooth and lump-free instead of seizing up.
- It thickens as it cools: Don't panic if it looks thin in the pan - it'll set up as it sits. Thin with a splash of stock if it goes too far.
- Brighten at the end: A little apple cider vinegar stirred in off the heat lifts the whole sauce and balances the richness.
- Storage & yield: Makes about 4 cups. Keeps 5-7 days in the fridge and freezes for up to 3 months - perfect to have on hand for enchilada night.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
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