- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) plain tomato sauce
- 1 jar (16 ounces) salsa or picante sauce (thinner varieties are better here)
- 3-5 canned chipotle chilis with adobo sauce (1/3 to 1/2 a can). Warning - these are hot! Go easy if your palette is tender.
Put all ingredients in a blender and blend until smooth. If you roasted/stewed any meat for your enchiladas and there is drippings or juices left behind, add them as well!