In a large pot or dutch oven, add the oil, garlic and saute the onions until they appear translucent.
Add the spices, and tomato juice, vinegar, amd bring the sauce to a simmer.
Simmer for 30 minutes. Pour over enchiladas.
if you have leftover sauce it can be stored in the freezer. Be sure to cool it completely before putting in into the freezer
Notes
I have also used a large jar of canned tomatoes, but then I used my immersion blender to make it smooth! You can also make this spicier by adding some spicy salsa, or a jalapeno!