Here's a yummy enchilada-type sauce. I used it over corn tortillas filled with crab and shrimp, but it would be just as good over other types of meat, I'm sure. Heck, it'd be good over cheese enchiladas!
Chipolte Cream Sauce
2 large tomatoes
8 medium tomatillos w/ husks and stems removed
2 ancho chiles with stems and seeds removed (dried jalapenos)
1 clove garlic
2 slices onion, 1/4 inch think
3-4 chipolte peppers in adobo sauce
1/4 t toasted cumin seed
1 t salt
2 T evoo
1/2 c sour cream thinned with 2 T milk
Put the tomatoes, tomatillos and ancho chiles in a large saucepan and cover with water. Simmer for 5 minutes and drain, reserving 1 cup cooking water.
Put garlic and one slice onion in a blender. Add the tomatoes, tomatillos, ancho and chipolte chiles, cumin, salt and the 1 c reserved cooking water. Puree and strain into a large bowl.
Heat the oil in a large saucepan over medium heat. Add the onion slice, blacken, and discard. Add the sauce to the pan and simmer for 10 minutes, stirring occasionally. Reduce the heat to low and stir in thinned sour cream. Keep warm over low heat until ready to use.