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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I never thought to make my own enchilada sauce, but now I'll never buy store bought again! This is so yummy, easy and has such a wonderful depth of flavor. YUM! It is a large portion though, so I froze some to use another time.
This was well worth the time it took to make it (not too long), as opposed to opening up a can. I used it with the CL White Bean Enchilada recipe and thought it was incredibly tasty. Was able to freeze about half for next use.