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I really wanted enchiladas for dinner over the weekend, but had no canned sauce.  So I made my own! It turned out to be really good, so I thought I'd post the recipe. 

Ingredients:

1 14 oz can of diced tomatoes

1 14 oz can of tomato sauce

2 cloves of garlic, peeled and cut into chunks

1 tablespoon hot mexican chile powder

2 tablespoons ancho chile powder

1 can of chicken broth

1/2 teaspoon sugar

To make the sauce:

Put everything except the chicken broth and sugar in the blender and liquefy.  Heat a small amount of oil in a pot.  Then, strain the mixture into the pot (straining will get out the larger bits of garlic and make the sauce more smooth).  Let the sauce simmer for about 10 minutes, stirring occasionally.  The sauce should thicken to a pasty consistency.  Make sure to cover your pot when not stirring, otherwise it can get very messy!  Then add 3/4 cup of the can of chicken broth and let simmer for another 10 minutes.  Then season with salt (I used 1/2 teaspoon) and add the sugar.  If the sauce is too thick, add in some more chicken broth.  

Use as you would canned sauce.