Homemade Enchilada Sauce ???

So I have not yet tried this recipe but plan on making it to try with crockpot chicken enchiladas which was shared yesterday by Heather at http://www.leadingtheweigh.com/.

I got this recipe from http://www.lynnskitchenadventures.com/.

Homemade Enchilada Sauce:

2 (8 ounce) cans tomato sauce
1 (4 ounce) can chopped green chilies, undrained
1/2 cup onion, chopped
2 tsp chili powder
1 tsp. ground cumin
1/4 tsp. dried oregano
1 clove garlic, minced

Combine all ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5 minutes. Use as desired for enchiladas.

Note that there is no salt in this recipe. I am trying to cut down on sodium and figured I can always add a little to the crockpot chicken if need be, but why add it until I know how much I need. Plus, there is usually sodium in canned tomato sauce as well. That's the problem with canned and jarred sauces. Sometimes there is SO MUCH sodium!


So if anyone tries this recipe before I get a chance, please report back. I'm very interested to see how this works.