I love enchiladas. They are probably one of my favorite foods. I never realized how easy it was to make your own sauce at home, where you control the quality of the ingredients. You'll never have to buy the canned stuff again!
Combine all ingredients, except vinegar, in an large soup pot. Enameled cast iron works well to keep the acid in the tomato from leaching a metallic flavor from the pot. Stir everything together and bring to a simmer. Reduce heat to low and cook for 30 minutes. Stir in the vinegar and continue to cook for 15 more minutes. Remove from heat and you’re ready to serve!
The sauce freezes very well. You can double, triple, or more the recipe and freeze. Make sure you leave enough room for it to expand as it freezes.
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