The Best Red Enchilada Sauce

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 2 tablespoons tomato paste
• 1 cup chicken broth

Directions

1. Heat olive oil in a medium saucepan over medium heat.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Stir in the cumin, chili powder, smoked paprika, oregano, and salt and cook until fragrant, about 1 minute.
4. Stir in the tomato paste and chicken broth and bring to a simmer.
5. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
6. Remove from the heat and use as desired.

Interesting Facts

• The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
• The sauce can also be frozen for up to 3 months.
• Use this sauce for enchiladas, tacos, burritos, and more!