- 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
- 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.
• 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.