I love love enchiladas so do my kids and husband. I still can't believe people use canned enchilada sauce it's just water and spices. People think enchilada sauce is hard to make but it's not at all. This recipe I created my self mostly for my kids because regular enchilada sauce is either too bitter or too spicy. I found a way to mellow it out. My husband always says to me that I make the best enchiladas ever. But I think it's just the sauce. This sauce is a winner I recommend making it. I make a double batch and freeze the other in a ziploc bag for another time.
1In pot bring vegetable stock or water to a boil. while it comes to a boil open guajillo chiles ad seed them take out seed and take off stems. When liquid comes to a boil add seeded chiles to the pot and turn of heat and cover with lid. let it sit in liquid for 20 minutes to half an hour until dried chiles are soft.
2in another pot add 2 tbs. olive oil and onions, crush garlic cloves, cummin and add to pot no need to chop the garlic cloves. Cook until onions are translucent add salt. In a blender add add the chiles and liquid with the onions,garlic and diced tomatoes blend until smooth.
3Add blended liquid back to the pot add ketchup and sugar bring to a simmer and cook for 10-15 minutes let cool and put in fridge or freezer for when you are ready to use. You can also use chicken stock for a deeper flavor I do that some times.