chicken broth, vegetable broth, or even just water
(14.5 ounces) diced tomatoes
mild chili powder
IF YOU HAVE A HIGH-POWERED BLENDER, LIKE A VITAMIX, THIS RECIPE CAN BE MADE START-TO-FINISH IN THE BLENDER. JUST PUT INGREDIENTS IN THE BLENDER AND BLEND ON HIGH UNTIL VERY HOT AND THICK (7-8 MINUTES).
optional: cayenne pepper added (to taste) at the end, if you like hot enchilada sauce
Place all ingredients into blender** and blend on high until smooth. Pour into a 3- or 4-quart sauce pan. Or, place ingredients into a 4-quart sauce pan (no heat) and blend with an immersion blender (stick blender) until smooth.
Heat mixture in sauce pan over medium heat, whisking frequently, until mixture thickens and boils. Let boil for 30 seconds, then remove from heat. Cool. Taste, and whisk in some cayenne pepper if you want a hotter sauce.