How to freeze enchilada sauce + Easy low carb recipe put in a jar
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.
Equipment
- blender
- Jar or Freezer Bag
- Ice Cube Tray
Ingredients
- 1 6oz can of tomato paste
- 3 Tbsp MCT Oil or melted coconut oil
- 2 cups chicken broth or chicken stock can use vegetable broth for vegetarian
- 1/2 cup chopped onion
- 1/2 tsp glucomannan
- 1/4 cup ground chili powder
- 1 tsp ground oregano
- 1/2 tsp sea salt
- 1 tsp garlic powder
Instructions
- 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.
How to Freeze Leftover Enchilada Sauce in a Jar:
- 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 up to 2-3 months.
How to Freeze Leftover Enchilada Sauce in a Freezer Bag:
- 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.
How to Freeze Leftover Enchilada Sauce in Ice Cube Trays:
- 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:
- 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.
Notes
- 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.
| Nutrition Facts | |
|---|---|
| Serving size: 4oz | |
| Servings: 9 | |
| Amount per serving | |
| Calories | 68 |
| % Daily Value* | |
| Total Fat 5.4g | 7% |
| Saturated Fat 4.8g | 24% |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 13% |
| Total Carbohydrate 6.7g | 2% |
| Dietary Fiber 2.2g | 8% |
| Total Sugars 3.1g | |
| Protein 2.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 21mg | 2% |
| Iron 1mg | 7% |
| Potassium 274mg | 6% |