Enchilada Sauce

recipe

Yield:

3 1/2 cups

Recipe from

Cooking Light

Ingredients

1/2 cup low-salt chicken broth, divided
3/4 cup finely chopped onion
2 garlic cloves, minced
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (28-ounce) can tomato purée

Preparation

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.

Note:

Leslye Michlin Borden,

Cooking Light

May 1995
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