Homemade Enchilada Sauce

By Lsweetnell

Serves 8

Ingredients

• 1 tsp extra virgin olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 tsp salt
• 1 tsp pepper
• 1 tsp dried cilantro
• 15 oz can tomato sauce
• 1 1/2 cup chicken stock

Details

Adapted from facebook.com

Preparation

Step 1

In a large skillet heat olive oil over medium heat
Add in chopped onion and cook until it is softened, about 3-4 minutes
Stir in minced garlic, chili powder, cumin, salt, pepper and cilantro and cook for an additional 1-2 minutes, stirring often to keep garlic from burning and let the spices develop some their flavor even more
Stir in tomato sauce and chicken stock until well combined
Bring mixture to a boil and reduce heat to allow sauce simmer for 8-10 minutes, or until thickened and reduced a little, stirring occasionally
Use immediately or store in an airtight container in the refrigerator for up to 2 weeks

ENJOY!
Each serving (about 1/4 cup) is 1 WW+ point