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Heat oil over medium-high heat in a large pan.
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Saute onion and garlic until onion is translucent, approximately 3-5 minutes.
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Stir in the remaining ingredients.
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Bring to a boil, and then immediately turn down heat to simmer for approximately 10 minutes.
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If desired, puree the sauce in a blender or food processor until smooth.
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Makes approximately 3 cups.
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Refrigerate enchilada sauce for up to a week, or freeze unused portion up to 6 months.