Can I freeze this cream sauce?

Joined Dec 8, 2015
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.



-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


Staff member
Joined Jun 11, 2001
I would combine everything except the cream and then reheat with the cream.
Joined Dec 18, 2010
Ditto. Don’t freeze cream sauce.

But also add some roasted jalapeño or Serrano to it to keep it from being too bland!

But I’m wondering why not just make it in smaller batch to avoid freezing, and why not use fresh tomatillos? Canned will likely have the came “canned taste” that a prepared green salsa also often has.

So why not just buy small cans of green salsa?

No matter what the solution you choose, the alternative to this “Suiza “ style sauce is to use a traditional non-dairy Chile verde salsa and drizzle with Mexican crema (or sour cream) on service.
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