Best Enchilada Sauce From Scratch

From: Skiny Tastes

8

serves

cooking time

—

Prehead Oven
Ingredients
  1. 1/2 teaspoon olive oil
  2. 4 garlic gloves, minced
  3. 1 1/2 cups chicken broth
  4. 3 cups canned tomato sauce
  5. 2 tablespoons chopped chipotle chile in adobo sauce(optional)
  6. 1 teaspoon Chili Powder
  7. 1 teaspoon ground cumin
  8. 1/2 teaspoon kosher salt
  9. 1/8 teaspoon freshly ground black pepper
What to do?
Heat a medium nonstick saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 to 1 1/2 minutes. Add the chicken brother, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper. Bring to a boil, reduce the heat to low, and simmer until the flavors blend, 7 to 10 minutes. Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days, or keep frozen for up to 3 months.

Makes about 4 cups