Not buying it: Enchilada sauce

Stumbled on a good looking enchilada recipe the other day on Cooking In Mexico that called for three cans of Enchilada Sauce. Well, at least I thought the recipe was on there, but when I'd bought the ingredients and tried again to find the recipe, I couldn't. Anyway, the recipe called for a can of black beans, can of pinto beans, a couple of zucchini and onions as the enchiladas' filling, with 3 cans of enchilada sauce to pour on top.
   As I'm always looking for a reason NOT to buy something, this was a perfect opportunity to try out an enchilada sauce recipe I had on hand. Though I'd never made it before, I modified the recipe to suit our tastes.
Enchilada Sauce
5 to 6 Tablespoons chili powder
3 Tablespoons flour
1 teaspoon cocoa powder
scant 1 teaspoon garlic salt
1 1/2 teaspoons oregano
30 ounces of water
1 - 6 ounce can tomato paste
Combine first five ingredients. Slowly add enough of the water to make a thin paste, then add rest of water. Cook 'til the sauce thickens enough to coat a spoon; remove from heat, then add tomato paste, stirring 'til smooth.

Tablespoon worked fine but using the scoop was quicker!

   Since I'd initially thought I'd just be tripling the recipe, I opened two extra cans of tomato sauce that I didn't need when I decided the enchilada sauce was tomato-y enough with just one. Perfect opportunity to freeze tomato paste in one tablespoon portions, to toss into future soups, gravies!
   I used my cookie scoop, which is a tad over a tablespoon if filled to the rim, so I didn't bother to fill it precisely. And I'm glad I found the time to post this morn, 'cause it reminds me: I forgot to get this pan out of the freezer! I know the paste is frozen enough now to toss together in some container.
   Care to share any other ideas for freezing small portions of __________ (fill in blank) for future use??