Yumm! Enchiladas: Part Two

I had lots of leftover corn tortillas from the taquitos I made for the Super Bowl, so I decided to do a variation on my original Yumm! Enchiladas I made back in April of last year.  I used Garlic Yumm! sauce instead of Original, shredded leftover chicken (thigh meat) instead of kidney beans, and homemade enchilada sauce!

The enchilada sauce recipe from America's Test Kitchen is almost as fast as heating up a can of sauce on the stove. Seriously. And it has so much flavor, you'll never use canned again. It packs quite a punch on it's own, but not so much that it drowns out the delicious zip of Yumm! sauce. We quickly helped ourselves to seconds, and could barely restrain ourselves from having thirds.

Find my original recipe for Yumm! enchiladas here. Recipe for enchilada sauce follows.

Fast Enchilada Sauce
adapted from America's Test Kitchen Family Cookbook
makes 2 1/2 cups

1 tablespoon vegetable oil
1 onion, minced (I didn't really mince it - that's just way too tedious)
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce (I used 1-15 ounce can, because that's what I had)
1/2 cup water

Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the onion and salt. Cook for about 5 minutes, or until the onion has softened (if you didn't really mince it, like me, you might want to let the onion cook a little longer). Stir in the chili powder, garlic, cumin, and sugar. Cook for about 15 seconds, until fragrant. Add the tomato sauce and water, stir to combine. Let the mixture come to a simmer and cook for about 5 more minutes, until it thickens slightly. Taste and season with salt and pepper as needed.

If you want your sauce to be smooth and authentic, you can strain it. For my purposes I didn't see the need.