Enchilada Sauce for the Freezer

Our menu this week seems to be filled with dishes I haven't made in awhile. The hubby said over a month ago that we haven't had buffalo mac and cheese in a long time. Despite the 96 degree temps I turned on the oven and made that last night. Let me tell you, it was amazing! Totally hit the spot.

Well the girls have been begging me for chicken enchiladas so that's our plan for tomorrow night's meal. I got a head start by prepping the sauce, it will make my evening a little easier and I can get dinner on the table much faster. Plus it gave me the opportunity to use up some of our small tomatoes and jalapenos in the garden.

Let's talk about this sauce for a moment. It's pretty much amazing. My enchiladas are always a favorite in our freezer swap because of this sauce. There's just a little bit of heat from the jalapenos and lots of smoky cumin. I also love the addition of fresh tomatoes. It also comes together very quickly, I might have spent fifteen tops minutes cooking. I did take advantage of my free time and make up a double batch, that way I have enough for at least one more meal. I divided the sauce between freezer bags and then all I have to do is thaw, mix it together with the chicken, cilantro and cheese and stuff into tortilla shells. There will be plenty leftover to smoother on top for baking.

Even if you're not a fan of freezer cooking, making up a batch of sauce such as this one saves you time in the evenings when you'd much rather be spending time with your kids or kicking back with a good book. It's a win-win situation.

Enchilada Sauce

Ingredients:
1-2 jalapenos, seeded and diced finely
1 tsp olive oil
2 garlic cloves, minced
3 tbsp chili powder
2 tsp cumin
1 tbsp sugar
1 cup water
15 oz. tomato sauce
1 tomato, seeded and chopped
Salt and pepper, to taste

Directions:
In a medium saucepan, heat oil and jalapenos together. Let cook for about 5 minutes, until tender. Add in garlic and let cook for another minute. Sprinkle in chili powder, cumin and sugar; let cook just until fragrant, about 30 seconds. Pour in water, tomato sauce and chopped tomato. Let simmer until slightly thickened, about 5 minutes. Season with salt and pepper as needed.

Let cool completely and then transfer to freezer bags or containers. Label and stick in freezer until ready to use. One batch makes enough for at least 10 enchiladas, one meal with leftovers depending on the size of your family.