50 Recipes, #21: Easy enchilada sauce

I am piling a bunch of leftover chicken, peppers, onions, tortillas, and cheese into something vaguely enchilada-like, but I wanted to make my own sauce, since I think canned enchilada sauce is kind of nasty. Hence this easy enchilada sauce, from Emeril Lagasse, of all people. Oddly enough for an Emeril recipe, it contains no garlic, so I fixed that little problem, and also subbed in a chipotle in adobo for half the chili powder. (I keep chipotles in the freezer for ... uh ... chipotle emergencies.) It was kind of blah to start with, but by the time it had cooked for 15 minutes or so, the flavors had really come together.

And now, to shred chicken and finish my beer, not necessarily in that order.