Enchilada Sauce - 1

Recipe Ingredients

1/2 cup	118ml	Low-salt chicken broth - divided
3/4 cup	46g / 1.6oz	Finely chopped onion
2		Garlic cloves - minced
3 tablespoons	45ml	Chili powder
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Dried oregano
28 oz	795g	Tomato puree - (1 can)

Recipe Instructions

Heat 1/4 cup chicken broth in a medium saucepan over medium heat. Add onion and garlic; cook for 5 minutes or until tender and liquid evaporates.

Add the remaining broth, chili powder, and remaining ingredients; stir well. Partially cover, and simmer for 30 minutes, stirring occasionally.

Yield: 3-1/2 cups.

Source:
Cooking Light, May 1995, page 138

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