3/4cupwateruse chicken or vegetable stock for added flavor
saltto taste
Instructions
Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and the spices and sauté for 30 seconds.
Add the tomato sauce and water, and stir well to combine.
15 ounces tomato sauce, 3/4 cup water, salt
Bring the sauce to a boil, then remove from heat. There is no need to cook the sauce any further as it will continue cooking with your enchiladas. If you'd like a smoother sauce, process in a food processor until smooth.
Notes
Use the sauce immediately or store in an air tight container in the fridge for up to 5 days or freeze for future use.
If you love spicy enchilada sauce, add cayenne pepper or hot sauce if desired.