Enchilada Sauce

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.