OK - I know I just posted about enchiladas. However, I wanted to share the recipe for the beautiful enchilada sauce pictured there and here. You can easily substitute this sauce in for any canned version. It's super easy to make and so much better than the grocery store version. You will have extra, so just pop it in a jar and it should stay fresh for at least two weeks.
Homemade Enchilada Sauce
Yields 2 cups
1 tablespoon canola oil
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons ancho chili powder
1 tablespoon ground cumin
1 (15 ounce) can tomato sauce
1 cup chicken stock
2 teaspoons red wine vinegar
1 teaspoon kosher salt
1. Heat oil in medium saucepan over medium-high heat. Add onion and saute for a few minutes, until starting to brown on the edges, about 5 minutes. Add the garlic, ancho chili powder, cumin and salt.
2. Add in the tomato sauce, vinegar and chicken broth. Stir to combine, and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.
3. Remove from heat, and pour the sauce into a blender or food processor. Process until smooth.