Enchilada Sauce

Ingredients:
2t canola oil
1 onion, chopped
1-2 jalapeños, chopped (I couldnt find any fresh ones, so I used half a can)
3 cloves garlic
1T chili powder
2t cumin
1T sugar
1/2t salt
1 15oz can tomato sauce
1 cup water (+ more as needed for consistency... much of the water evaporates off when enchiladas bake, so you want your sauce to be rather thin before baking)

Instructions
Heat a pot over medium heat. Swirl canola oil in bottom of pan. Add onions, jalapeños, and garlic. Cook until fragrant and tender.
Add spices, sugar, and salt. Stir and allow spices to toast, 2 minutes.
Pour in tomato sauce and water. Simmer 5 minutes.
At this point you can cool sauce, blend sauce in blender, and cover and store in refrigerator until ready to use.


Notes:
Made this the night before for the heuvos rancheros casserole. It was delicious. Next time I would add some fresh cilantro or lime juice if I had it in the fridge.