15 Minute Enchilada Sauce

This was paired with chicken enchiladas in a new cookbook that I have - The Best of America's Test Kitchen 2007. While the enchiladas didn't whet my appetite, the quick sauce caught my eye; namely, no chili powder as an ingredient. Looks simple enough for me.

• Ready In: 15 mins
• Yields: 3 1/2 cups

Ingredients

• 1 (29 ounce) can tomato sauce
• 1⁄2 cup  chopped onion
• 3  garlic cloves, minced
• 1  chipotle chile in adobo, 1 pepper with sauce, not 1 can
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1⁄4 teaspoon salt
• 1⁄2 cup low sodium chicken broth

Directions

1. Whiz all ingredients except oil in a blender until smooth.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add the tomato mixture, bring to a boil, reduce heat to medium-low and simmer until mixture reduces to 3 1/2 cups, 8-10 minutes.
4. Use with your favorite enchilada recipe or freeze for later use.
5. NB - to adjust the heat level, the chipotle seeds can be left in or removed before blending.