Add all ingredients into a 3 quart sauce pan. Bring to a gentle boil stirring often. Puree mixture with an immersion blender until smooth. Can use immediately with you favorite enchilada recipe or place in a sealed container and refrigerate until ready for use. Will keep in refrigerator for up to 2 weeks.
Olde Bill's Comments: Use 3 (10 ounce) cans diced tomatoes with green Chiles (drain 1 can) if you can't find the 28 ounce can.