Enchilada Sauce

Name: Enchilada Sauce
Ingredients: 3 tablespoons olive oil; 3 tablespoons chili poweder; 4 garlic cloves, pressed; 1 teaspoon dried oregano (preferably Mexican oregano); 1 1/2 cups canned crushed tomatoes with added puree (from 28-ounce can); 1 1/2 cup low-salt chicken broth; 5 tablespoons tomato paste

7 ingredients

2 steps

Ingredients

3 tablespoons olive oil
3 tablespoons chili poweder
4 garlic cloves, pressed
1 teaspoon dried oregano (preferably Mexican oregano)
1 1/2 cups canned crushed tomatoes with added puree (from 28-ounce can)
1 1/2 cup low-salt chicken broth
5 tablespoons tomato paste

Directions

1

Heat oil in heavy large saucepan over medium-high heat. Add chili powder, garlic, and oregano; stir 1 minute. Stir in crushed tomatoes, chicken broth, and tomato paste. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
2

Do ahead: Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.