This is the sauce I make for DH’s enchiladas (and for mine when I don’t feel like making two different sauces!) It’s far better than the stuff you get in cans from the grocery store and really doesn’t take a lot of time or effort. You will need either an immersion blender, regular blender, or food processor to make this, though.
The sauce itself is vegan so, even though I throw it on DH's chicken enchiladas, it's great to use with any veggie enchiladas, too.
Enough for 4-6 servings
2 tbsp. olive oil
1 small onion, diced
2 jalapeno peppers, seeded and chopped
2 tsp. chili powder
1-1/2 tsp. cumin
1/2 tsp. Mexican oregano
1/2 tsp. marjoram
1 (28-oz) can tomatoes, diced (make sure to add the juice, too!)
1 tsp. sugar
1-1/2 tsp. sea salt
1. Saute the onions over medium heat until they are softened. Add all the other ingredients and let the mixture come to a simmer then remove the pan from the heat.
2. Let the sauce cool for a little while then puree in a blender, food processor, or with an immersion blender.
Based on the "Enchilada Chile Sauce" that is part of the recipe "Potato and Kale Enchiladas with Roasted Chile Sauce" from Veganomicon.
*I use jalapenos for the "large green chiles." Mine are not roasted.
*I use both marjoram and Mexican oregano instead of one of the other.
That's it, really.. not a whole lot to change in that recipe. :)