Enchilada sauce is a flavorful tomato-based sauce that is a key component of enchiladas and other Mexican dishes. Many people prefer to make their own homemade enchilada sauce rather than buying pre-made sauce from the store. However, once you make a batch of homemade sauce, a common question is how long the leftover sauce will keep in the fridge or freezer.
Shelf Life of Homemade Enchilada Sauce
The exact shelf life of homemade enchilada sauce depends on several factors:
- Ingredients used – Fresh ingredients like onions, garlic, spices, etc. will shorten the shelf life compared to using only canned/jarred ingredients.
- Storage container – An airtight container will maximize freshness versus a loosely covered container.
- Storage temperature – Colder fridge temperatures (34-36°F) extend shelf life longer than warmer fridge temps.
- Preservatives – Adding acid like lemon juice or vinegar helps preserve, as does salt.
Taking these factors into account, a general guideline for homemade enchilada sauce storage is:
| Storage Method | Shelf Life |
|---|---|
| Refrigerator | 3-5 days |
| Freezer | 2-3 months |
Properly stored in the refrigerator, homemade enchilada sauce will typically last 3-5 days. For freezer storage, homemade enchilada sauce can usually be frozen for 2-3 months before quality starts to decline.
How to Tell if Homemade Enchilada Sauce is Bad
Because homemade enchilada sauce does not contain preservatives, it has a relatively short shelf life compared to store-bought sauces. Here are some signs that homemade enchilada sauce has gone bad and should be discarded:
- Change in color – Fresh enchilada sauce is a vibrant red-orange color. It will start to darken and look muddy or brownish as it spoils.
- Mold growth – You may see fuzzy mold growing on the surface of old enchilada sauce. This is a clear sign to throw it away.
- Separation – As it spoils, the texture becomes uneven and you’ll see separation between the liquid and solids.
- Off smell – Rancid, sour or unpleasant odors indicate the sauce has spoiled.
- Off flavors – If the sauce tastes unpleasantly tangy, bitter, or funky, it has likely gone bad.
Trust your senses – if homemade enchilada sauce smells, looks or tastes off, err on the side of caution and throw it away rather than risk food poisoning.
How to Store Homemade Enchilada Sauce
To get the most shelf life out of your homemade sauce, follow these storage tips:
- Store in airtight containers in the refrigerator – Mason jars, food storage containers, or resealable plastic bags work well.
- Leave no headspace – Sauce expands as it freezes, so leave no air gap.
- Use freezer-safe packaging if freezing – Glass jars may break in the freezer.
- Portion into smaller amounts – Smaller portions thaw faster.
- Apply dates – Mark containers with the date prepared.
- Use clean utensils – Use a clean spoon each time to avoid introducing bacteria.
- Don’t fridge after freezing – Thaw sauce in the fridge before reheating; don’t refreeze.
Short-Term Fridge Storage
For short-term storage in the refrigerator, transfer the cooled enchilada sauce into airtight containers, allowing no headspace at the top. Glass jars or plastic food containers work well. Store sauce containers in the back of the fridge, not the door. The colder temps in the back will extend the 3-5 day shelf life by a day or two. Just be sure to label containers with the date prepared.
Long-Term Freezer Storage
For longer freezer storage, first cool the enchilada sauce completely, then portion into resealable freezer bags or freezer-safe plastic containers. Squeeze out excess air and seal the bags tightly. Glass jars are not the best option for freezing, as they may crack. As an alternative, you can freeze sauce in ice cube trays, then transfer the frozen cubes to a freezer bag. This allows for easy portioning. Be sure to label bags or containers with the date prepared. Lay containers flat in the freezer to freeze quickly. Homemade enchilada sauce will maintain best quality frozen for 2-3 months at 0°F or below.
How to Thaw Frozen Homemade Enchilada Sauce
When ready to use frozen homemade enchilada sauce, there are a couple thawing methods:
Refrigerator Thawing
For a slower thaw, let the frozen sauce containers sit in the refrigerator overnight, or until completely thawed. Refrigerator thawing takes longer but is safer, minimizing bacterial growth. Once thawed, use within 2-3 days.
Microwave Thawing
For a quick thaw, remove the frozen sauce from containers and place in a microwave-safe bowl or measuring cup. Microwave at 50% power, stirring every minute, until thawed and heated through. Take care not to overheat any one area. Once thawed, use immediately.
How to Use Thawed Homemade Enchilada Sauce
Once thawed, homemade enchilada sauce is best used immediately in recipes. Here are some delicious ways to use thawed homemade enchilada sauce:
- In enchiladas – Spread on tortillas and roll up with fillings like cheese, chicken, or beef
- Over meats – Use as a sauce for chicken, pork chops, steaks
- In burritos or tacos – Add to fillings or use as a topping
- With eggs – Stir into scrambled eggs or use in huevos rancheros
- Over rice – Ladle over Spanish rice for flavor
- With beans – Mix in with refried or black beans
- As a dip – Serve with tortilla chips for an easy appetizer
- In soups – Add to posole, hominy stew, or vegetable soup
Drizzle thawed enchilada sauce over your favorite Tex-Mex recipes. The possibilities are endless!
Make-Ahead Freezer Meals with Enchilada Sauce
To maximize your time, consider making double batches of enchilada sauce. The extra sauce can be frozen for easy make-ahead meals later. Here are some great freezer meal ideas using homemade enchilada sauce:
Freeze Uncooked Enchiladas
Assemble unbaked cheese, chicken or beef enchiladas. Wrap individually in foil or resealable bags and freeze. To cook, place frozen enchiladas in a baking dish and cover with thawed enchilada sauce. Bake at 350°F until hot and bubbly.
Freeze Burritos or Chimichangas
Fill flour tortillas with beans, rice, cheese and other favorite fillings. Roll up and freeze. To reheat, wrap frozen burritos in a paper towel and microwave until hot. You can also bake frozen burritos at 350°F until hot, then top with enchilada sauce.
Freeze Soup, Stew or Chili
Make a double batch of posole, chili or hominy stew. Freeze portioned amounts. When ready to eat, thaw soup and reheat until simmering. Mix in enchilada sauce just before serving.
With some planning, homemade enchilada sauce can flavor easy meals for weeks to come. Just be sure to label and freeze promptly.
Conclusion
Enchilada sauce is definitely best when freshly made. But you can extend the shelf life of homemade enchilada sauce by freezing for 2-3 months. For short-term fridge storage, plan to use homemade enchilada sauce within 3-5 days. Follow proper storage methods, looking for signs of spoilage before eating. Thaw frozen sauce gradually in the refrigerator before using to retain the bright, robust flavor. With some simple storage savvy, you can enjoy scratch-made enchilada sauce conveniently for weeks to come.