2-3 small chipotle peppers (either dried or canned)
1 (15 ounce) can tomato sauce (the very plain kind, not Italian)
1-2 cloves garlic
1/2 small onion
1. If you are using dried chipotle peppers, reconstitute in boiling water for at least 20 minutes. After that time, drain off water (and save for later use if desired). Remove the stem and seeds.
2. If using canned chipotles, remove stems and seeds, reserving some adobo sauce. Add chipotles and tomato sauce to a blender. Blend until very smooth, and no visible chunks of pepper remain. Taste for spiciness.
3. If desired, add some of the soaking liquid from the dried peppers or more adobo sauce from the canned peppers for more kick. Add the garlic and onion and blend again until smooth.
In addition to dipping tortillas in the sauce and pouring over rolled-up enchiladas, don't forget to coat the bottom of the pan with this sauce before putting the enchiladas in. It ensures that nothing will stick and its better than greasing the pan and adding unwanted fat and calories. Plus it just tastes so good!