Sauce: Enchilada Sauce 2
Source of Recipe
Cooking Light, May 1995, page 138
List of Ingredients
1/2 cup low-salt chicken broth divided
3/4 cup finely chopped onion
2 garlic cloves minced
3 tablespoons chili powder
(original recipe calls for 1 teaspoon salt )
1 teaspoon ground cumin
1/2 teaspoon dried oregano
28 ounces tomato puree (1 can)Recipe
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. Yield: 3-1/2 cups.
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