Tomato-and-Jalapeño–Sauced Enchiladas

1. Prepare Tomato Sauce

Start by preheating your oven to 350 degrees. As the oven warms, place the garlic and jalapeño chiles into a food processor or blender. Pulse them until they are finely chopped. Next, drain the tomatoes from the can, reserving the juice, and add them to the processor. Blend everything until smooth.

2. Cook Tomato Puree

In a medium saucepan, heat the vegetable or olive oil over medium heat. Pour in the tomato puree and cook, stirring frequently, until the mixture thickens, about 7 minutes. Once thickened, stir in the reserved tomato juice and the broth. Let it simmer for about 10 minutes, allowing the flavors to meld beautifully.

3. Prepare Tortillas

While the sauce is simmering, prepare the tortillas. Lightly brush or spray them with oil and arrange them on a baking sheet. Bake in the preheated oven for about 3 minutes, just until they are pliable. Cover the warm tortillas with a kitchen towel to keep them soft and ready for assembly.

4. Season Sauce and Assemble Enchiladas

Season the sauce with about a teaspoon of salt, adjusting to taste. To assemble the enchiladas, dip each tortilla into the warm sauce, allowing it to soak up the delicious flavors. Fold each sauce-coated tortilla onto a plate.