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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe goes with Enchilada Casserole Ingredients:
1/2 cup low-salt chicken broth, divided |
3/4 cup finely chopped onion |
2 garlic cloves, minced |
3 tablespoons chili powder |
1 teaspoon salt |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1 (28-ounce) can tomato purée |
Directions:
1. 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.
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