Tomato-Jalapeno Enchilada Sauce

By vdub

Ingredients

• 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
• Coarse salt and ground pepper
• Pinch of sugar

Preparation

Step 1

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.