Enchilada Sauce

This recipe goes with Enchilada Casserole

Yield: 3 1/2 cups
Recipe from Cooking Light

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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

  1. 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.
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