Chipotle Enchilada Sauce

Enchilada sauce is normally made with powdered chiles (not to be confused with chili powder). I started trying to make some homemade enchilada sauce with chipotle peppers when I had a partial can of chipotle in adobo to use up. It was delicious but much too bold and spicy for my kids. I've tweaked the recipe, creating a mild version for the kids and a bold version for the adults. Even making two kinds of sauce wasn't enough to use up the can of chipotle in adobo, so, because I hate to throw anything out, I quadrupled my recipe and froze it in quart freezer bags. The mild version uses such a small amount of the chipotle sauce that it barely dents the can; the rest of the chipotles and sauce was the perfect amount for 4 batches of bold enchilada sauce. The recipes below each make a single batch, about 3 1/2 cups, enough for a 9x13 pan of enchiladas.

Bold Chipotle Enchilada Sauce
1 Tablespoon olive oil
1 onion, chopped
2 cloves garlic, pressed
2 chipotle peppers in adobo sauce
1 Tablespoon flour
1 cup chicken broth
1 14 ounce can diced tomatoes
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon oregano
1 teaspoon cumin
salt and pepper

• Heat the oil in a pan over medium heat.
• Add the onion and cook for 5 minutes until the onion is soft.
• Add the garlic, chipotles, and flour and cook for one minute.
• Add the chicken broth, tomatoes, salsa, chili powder, oregano, and cumin and bring to a boil.
• Reduce the heat and simmer for 10 minutes.
• Remove from heat and puree until smooth.
• Season with salt and pepper to taste.

Mild Chipotle Enchilada Sauce
1 Tablespoon olive oil
1 onion, chopped
2 cloves garlic, pressed
1 teaspoon chipotle in adobo sauce
1 Tablespoon flour
1 cup chicken broth
1 14 ounce can diced tomatoes
1/2 cup salsa
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
salt and pepper

• Heat the oil in a pan over medium heat.
• Add the onion and cook for 5 minutes until the onion is soft.
• Add the garlic, chipotle sauce, and flour and cook for one minute.
• Add the chicken broth, tomatoes, salsa, chili powder, oregano, and cumin and bring to a boil.
• Reduce the heat and simmer for 10 minutes.
• Remove from heat and puree until smooth.
• Season with salt and pepper to taste. 

Notes: Makes about 3 1/2 cups, enough for a 9x13 pan of enchiladas.

Question: How do you use up the leftovers from a can of chipotle in adobo?