This is the best red enchilada sauce. Its quick and easy to make, and is great on stuffed peppers, as well as enchiladas.
1 (29 ounce) can tomato sauce
1/2 onion, chopped (about 1/2 cup)
3 garlic cloves, or 1 1/2 teaspoon crushed garlic
1 chipotle chile in adobo sauce (just one chile from a small can) Note below
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/2 cup (4 ounces) chicken broth
1 tablespoon vegetable oil
Process tomato sauce, onion, garlic, chipotle chile, cumin, coriander, salt and broth, in the large bowl of a food processor or blender. Heat oil in a deep skillet, add the tomato mixture, bring to a boil, reduce heat and simmer 8 to 10 minutes. Use in any recipe calling for a spicy red sauce. It keeps well in the freezer too.
Note: I put the remaining chilies in a small ziplock bag and freeze them for future use.