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I had a hankering for enchiladas and though I didn’t have any cans in the pantry (I can’t bring myself to pay a couple bucks for a tiny portion of sauce), I found a simple, flavorful recipe that will save me from ever having to buy store bought again.

Enchilada Sauce


1 Tablespoons oil (canola, vegetable, olive)
1 small onion, chopped
3 teaspoons minced garlic
3 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon salt
1/4 teaspoon oregano
1 can (15 oz) tomato sauce
1 cup chicken broth

Heat oil and add onion, sauteing for about five minutes or until soft.  Stir in the garlic, chili powder, cumin, salt and oregano and saute about thirty seconds to bring out the flavor.  Add tomato sauce and broth and bring to a simmer for 8 to 10 minutes.  Strain through a small holed colander (it helped to press it through with a spatula).  Discard onions (or use directly in enchiladas).  Store up to two weeks in an airtight container in the refrigerator or use immediately in your favorite enchilada recipe.

Thank you Kitchen Meets Girl for the recipe inspiration!

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