I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly.
Basically I process the following ingredients in a food processor to make the cream sauce. I plan on freezing the sauce in ice-cube trays for individual servings. The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven.
Thanks!
INGREDIENTS:
-26 ounces canned tomatillos, drained
-1 onion
-1/2 cup cilantro leaves
-1/3 cup vegetable broth
-1/4 cup heavy cream
-1 tbsp vegetable oil
-3 garlic cloves
-1 tbsp lime juice
-1 tsp sugar
-1 tsp salt
Basically I process the following ingredients in a food processor to make the cream sauce. I plan on freezing the sauce in ice-cube trays for individual servings. The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven.
Thanks!
INGREDIENTS:
-26 ounces canned tomatillos, drained
-1 onion
-1/2 cup cilantro leaves
-1/3 cup vegetable broth
-1/4 cup heavy cream
-1 tbsp vegetable oil
-3 garlic cloves
-1 tbsp lime juice
-1 tsp sugar
-1 tsp salt