The Best Enchilada Sauce Recipe

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½ tsp olive oil

4 garlic cloves (minced)

½ cups reduced sodium chicken or vegetable broth

3 cups canned tomato sauce

2 tablespoons chipotle chilis in adobo sauce (chopped (to taste))

1 tsp Mexican hot chili powder (or more to taste)

1 tsp ground cumin

½ teaspoon kosher salt

Fresh black pepper (to taste)

Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.