Ingredients

Scale

25 oz. tomato sauce, canned
1 sweet onion, sliced
1 clove garlic
3–6 jalapeño slices, jarred
3/4 tsp. chili powder
3/4 tsp. cumin
1/2 tsp. oregano
1/4 tsp. thyme
2 tbsp. fresh cilantro
2 tbsp. white wine vinegar
3/4 c. chicken stock
1/4 c. sour cream or plain greek yogurt
Coarse salt and ground pepper
Pinch of sugar

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Instructions

Combine all ingredients in blender and puree until smooth.
In a medium sauce pan, add tomato mixture and simmer, stirring until thickened, about 10 minutes.
Pour over enchiladas.

Notes

• To make vegetarian, substitute chicken stock for vegetable stock.

• Leftover sauce saves up to 2 weeks in fridge.

• Here’s my shortened enchilada recipe: we typically use corn tortillas and fill with chicken, sautéed peppers and onions, and mexican cheese. Top with enchilada sauce and cheese. Bake for 25 minutes. Easy peasy!

• To keep your corn tortillas from breaking, fill a saute pan with water (1/2″ high) and cook on medium heat. Place the tortilla in pan for about 10 seconds. Flip and repeat. Tortilla should be pliable.