How to Freeze Enchilada Sauce + Easy Low Carb Recipe

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How to Freeze Enchilada Sauce + Easy Low Carb Recipe

Instead of visiting your favorite Mexican restaurants for enchiladas, a beloved staple in Mexican cuisine, you can make up some Gluten Free Enchiladas at home with my Easy Low Carb Recipe for homemade enchilada sauce.

If you have any leftover sauce, I will show you how to freeze enchilada sauce so you are ready for the next time you feel a craving for some enchiladas.

This quick and easy red enchilada sauce is perfect for those following a gluten-free or low-carb diet as it does not contain any sugar or gluten.

I know that finding a suitable store-bought enchilada sauce can be challenging, but making a quick homemade sauce is far better than the canned enchilada sauce. 

This low-carb enchilada sauce uses only simple ingredients that are common pantry staples you probably have in your cupboard right now!

By making your own sauce, you have the power to control the ingredients and create a healthier, gluten-free, low-carb alternative to store-bought versions.

It only takes a few minutes and you do not even need to cook it before using it!

I will also go over three different ways to freeze your homemade sauce for future use and connect you to my Low Carb Mexican Casserole recipe that uses the enchilada sauce and can be frozen.

Keep reading as I go over tips, substitutions, and frequently asked questions about my best recipe for enchilada sauce that tastes far better than the canned stuff!

Simple Ingredient List to make my Easy Low Carb Enchilada Sauce

• 1 can (6 ounces) of tomato sauce
• 3 Tablespoons of MCT Oil (or olive oil)
• 1/4 cup of chili powder
• 1 teaspoon of garlic powder
• 1/2 cup diced onion
• 1 teaspoon of Oregano
• 2 cups of chicken stock or vegetable broth; warmed
• 1/2 teaspoon Salt 
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Glucomannan
• (Optional) a Pinch of cayenne pepper 

Now let’s make this Enchilada Red Sauce for the Best Enchiladas

Get out a high speed blender and start adding all of the ingredients to it.

Start with the liquid ingredients such as the chicken stock and tomato paste then proceed with the spices.

Even include the glucomannan as the warmed broth will help it to coagulate and thicken the sauce like we want.

After blending until very smooth, let it sit in the blender a bit until you are ready to use it.

I love using this homemade enchilada sauce in my Low Carb Mexican Casserole.

Mix your shredded chicken with all of the sauce but reserve one cup of the enchilada sauce for the top.

You can also add in a small can of drained diced green chilies. 

Then layer your low carb tortillas and chicken mixture with shredded cheese.

This casserole helps you get the flavor of chicken enchiladas without having to roll them.

Freezing enchiladas is super easy wether rolled or in an enchilada casserole like this one.

You will need to put them in the fridge overnight to set up.

This allows you to pull out each one of the leftover enchiladas or to evenly cut the Low Carb Mexican Casserole into squares to freeze.

You can freeze the individual enchiladas or cut squares from the casserole on a baking sheet covered with parchment paper.

Then once they are frozen for at least 1 hour, wrap them in plastic wrap or parchment paper before transferring to a freezer plastic bag to prevent freezer burn.

This is the best way to save your leftover enchiladas and have them ready for a single serve meal.

They also keep for a longer period being double wrapped.

Keep them this way up to 3-4 months.

Alternately you can put the casserole in your choice of any disposable pans such as aluminum, and cover with foil.

This way you can bake the casserole right from frozen if you wish for an easy dinner.

Add on 10 minutes to the bake time so it has time to thaw in the oven before actually baking.

You can not only use the sauce for meal prep with frozen enchiladas, but you can also freeze the sauce alone.

Keep reading for three ways you can successfully do this!

Here are three ways you can freeze homemade enchilada sauce

When you find out how easy it is to make my homemade gluten free low carb enchilada sauce you will want to make a double batch to have on hand for another time!

It is super simple to freeze my Low Carb Gluten Free Sauce so you can have it on hand whenever you want.

Freezing enchilada sauce is one of the best things for quick meals, especially if you make a big batch or have leftover sauce from your enchilada recipes. 

Jars or Airtight Containers:

Jars or Airtight containers are a classic choice for freezing sauces. I make sure to leave a good 1 inch of head space when putting into a container for freezing as it will expand as it freezes.

• Allow the homemade sauce to cool to room temperature.
• Pour it into an airtight container, leaving some space at the top to account for expansion during freezing.
• Seal the container tightly and label it with the date.
• Place it in the freezer.

Your sauce can be stored for up to 2-3 months in the sealed container.

Freezer Zip Top Bags:

Using freezer bags is an excellent option for portion control and saving space in your freezer.

I fit a quart sized freezer bag into a wide mouth mason jar or other container that is upright to stabilize it as I pour in the cooled sauce.

This is a good idea to use the jar for stabilization and decrease a mess.

This allows you to freeze the sauce flat so you can save freezer space.

• Let the enchilada sauce cool completely.
• Label the bag with the date and type of sauce.
• Pour the sauce into a freezer bag, remove excess air, and seal it tightly.
• Lay the bag flat on a baking sheet or plate then place in the freezer up to 2 hours or overnight.

This method is ideal for storing sauce for up to 2-3 months.

Ice Cube Trays:

If you want to have individual portions of sauce on hand, consider using ice cube trays.

This way of freezing the sauce would work great if you want to use the enchilada sauce as a taco sauce, or as a garnish on some nachos!

Just re-heat the amount of cubes you want to thaw in a small saucepan over low heat with a few tablespoons of water so it doesn’t scorch.

• Allow the enchilada sauce to cool to warm or cold.
• Pour it into clean ice cube trays to the top.
• Place the ice cube tray in the freezer until the sauce cubes are solid.
• Label and date the container or freezer zip top bag.
• Now pop the sauce cubes out and transfer them to the labeled freezer-safe container or bag.

This method is ideal for storing sauce for up to 2-3 months.

Tips for using your Frozen Enchilada Sauce

Now that you’ve learned the different ways you can freeze your homemade enchilada sauce, let’s discuss how to use it once it’s frozen.

• From Airtight Containers: Transfer it to the refrigerator and allow it to defrost slowly for a few hours or overnight.
• From Freezer Bags: Transfer the bag to the refrigerator and allow the frozen sauce to defrost overnight in a large bowl. You can also place the bag in a bowl of warm water to speed up the thawing process. It should not be hotter than a medium heat or the bag may split at the seam.
• From Ice Cube Shapes: Simply take out the desired number of sauce cubes and thaw them in a microwave or on the stovetop over medium-high heat with a few tablespoons of chicken broth. As the sauce thaws, occasionally stir to prevent scorching.

Some Delicious Enchilada Recipes to use with this homemade sauce

With your homemade enchilada sauce ready and frozen for later use, you’re just steps away from creating mouthwatering enchilada dishes. 

Even if it is your first time taking on making enchiladas, here are a few enchilada recipes to get you started. 

Don’t forget when you serve the enchiladas that you top it with fresh cilantro, sour cream, green sauce and some fresh cut black olives!

Chicken Enchiladas:

• Fill low carb white corn tortillas with shredded chicken, green chilis and black beans.
• Pour your homemade red enchilada sauce over the top ending with some shredded cheese.
• Bake in a baking dish until bubbly and golden at 350F for 25-30 minutes.

Cheese Enchiladas:

• Roll corn tortillas filled with a mixture of your favorite cheeses.
• Line them up in a baking dish, seam side down.
• Top with homemade green enchilada sauce and bake until the cheese is gooey and the sauce is bubbling.

Beef Enchiladas:

• Brown ground beef and mix it with diced green chiles.
• Fill corn tortillas, roll them up, and place them in a baking dish.
• Cover with your homemade red enchilada sauce and bake until heated through.

Vegetarian Enchiladas:

• Create a filling with sautéed vegetables like onions, bell peppers, and black beans plus one cup enchilada sauce.
• Roll in low carb corn tortillas, place in a baking dish seam side down, and smother with a few cups of your homemade enchilada sauce.
• Bake until the enchiladas are heated through and the sauce is bubbling.

Homemade vs. Store-Bought Sauce: The Real Difference

While store-bought sauce is convenient, making your own enchilada sauce offers several advantages. 

Not only do you get to control the ingredients used, this delicious sauce has the best flavor of all over any grocery store sauce.

It is also very hard to find a low carb AND gluten free can of enchilada sauce. 

Usually with any gluten free canned sauce you find, they have used a gluten free all purpose flour which is made up primarily of starches.

All of those extra carbs turn into sugars anyway, so definitely not healthy.

Plus when you make your own sauce you can control the amount of heat it has.

I will usually dial back the heat in my homemade sauce by decreasing the chili powder used so it is a less spicy sauce for my kids.

You can also consider that the cost of a can of tomato paste and spices is considerably less than a can of enchilada sauce prepared.

Tips, Substitutions and FAQs

• Use the leftover enchilada sauce as a hot sauce condiment with any Mexican-Inspired recipes.

• You can turn this into a Southwestern dish that you may find in New Mexico when you switch out the dried chili peppers powder with a dried chipotle pepper powder. This will give it a great smoky flavor that you usually find in this type of Mexican food cuisine.

• If you do not have a blender, you can easily use a large saucepan with tall sides and an immersion blender. Just make sure you blend it until very smooth.

• Consider adding in chopped tomatoes into the sauce for a chunky texture. Make sure to drain them first, or use the drained juice as your “broth” in the recipe.

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-Can I freeze canned enchilada sauce the same way as you do with homemade sauce?

Yes, you certainly can. Usually canned enchilada sauce comes in large 24oz cans. Any of the above methods of freezing will work just the same.

-What are some other uses for the enchilada sauce except for enchiladas?

I love using the homemade enchilada sauce in my carnitas sauce. You can make my Pork Shoulder Roast recipe in the oven and coat it in the homemade enchilada sauce instead of the spices called for in the recipe. You can also jazz up taco night by drizzling some of the sauce over chicken and serve. 

-Can I use this recipe for homemade enchilada sauce for a chicken tortilla soup?

Yes! This homemade enchilada sauce would work great as the “tomato sauce” called for in a common chicken tortilla soup recipe. That is an easy way to bump up the flavor without a lot of effort. You can add in the frozen cubes directly and let them thaw into the soup.

-What other recipes might this sauce be good in?

It is great for spicing up so many recipes! Try a few tablespoons whisked up in your scrambled eggs before cooking for a Mexican inspired breakfast! Go crazy and add a few tablespoons to the cheese sauce when you make macaroni and cheese. You can also make up a recipe of tomato soup and add in a few cubes of frozen enchilada sauce. Instead of dipping a grilled cheese into it for a quick lunch, try a quesadilla instead!

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In the world of Mexican cuisine, a homemade enchilada sauce can be a game-changer, elevating your enchiladas, tacos, and other dishes to new heights. 

Follow my easy enchilada sauce recipe to not only have the best enchilada sauce at your disposal but also the knowledge to freeze it in different ways for later use. 

From airtight containers to freezer bags to ice cube trays, there’s a method for everyone’s preferences that matches the freezer space you have available.

Stock up on your favorite simple ingredients and enjoy the convenience of having your own homemade enchilada sauce ready whenever you crave a delicious and spicy Mexican dinner.

Don’t forget to PIN the printable recipe card to your Pinterest board or print out the complete recipe card.

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Check out these other low carb recipes to use your Easy Low Carb Gluten Free Enchilada Sauce in

Easy Gluten Free Low Carb Tortilla Recipe

-Use this homemade enchilada sauce as a base for a Mexican Pizza made with low carb tortillas following this tortilla pizza recipe.

Low Carb Mexican Chicken Casserole

-Use this homemade enchilada sauce as a sauce in this casserole. It helps infuse the chicken while cooking too.

Easy Ground Beef Instant Pot Meatloaf

-Use this homemade enchilada sauce as a topping for this meatloaf instead of the ketchup called for. Also add in some chili pepper and cumin to the meat for added Mexican flavor.