Enchiladas need love too:

Great dishes start with great ingredients. And great sauces make great dishes even greater! We made lots of delicious gravies and sauces but the one we made the most was enchilada sauce.
Our customers loved our salsa. And it followed naturally that they wanted enchiladas to go along with their salsa and chips. So we had a few favorites in that category: creamy corn and spinach enchiladas for the vegetarians, add chicken to that mix for the meat eaters, beef and bean enchiladas, and Caribbean chicken enchiladas. This last recipe was formulated by an employee (and foodie genius) of the previous owner. She had worked for Southern Living test kitchens at one point and knew her stuff. But that’s another recipe for another post. This is all about the sauce. The original enchilada sauce we put on these was super easy and delicious and simple! One can cream of mushroom soup to one can enchilada sauce. (Whatever brands of each that you like). Whisk well so it’s smooth and well incorporated. We made giant bowls of this stuff for use on enchilada day.
Over time, the red sauce changed into a homemade concoction of delicious simplicity born from watching a couple episodes of different cooks on the FoodNetwork and then adding my own touch. This can be used just as it is or mixed with cream of mushroom soup to make it creamier (and go further).

Red Enchilada Sauce

1 Tbs olive oil
2-3 peppers (I use jalapeño, cayenne, Thai hot chile)
1/2 cup white or yellow onion, rough chopped (I prefer sweet onions)
3 cloves garlic, bashed or chopped
2 (14.5 oz.) cans fire roasted diced tomatoes
1 Tbs cumin
Salt and pepper to taste

In large pan, put olive oil, peppers, and onions.
Sauté for 3-4 min.
Add garlic.
Cook 3-5 minutes more, stirring constantly.
Add tomatoes, salt, pepper, and cumin.
Cover with lid and simmer on low for 20-30 minutes, stirring occasionally.
Use immersion blender, or food processor or regular blender to blend smooth.
Ready to eat!