2 8oz cans tomato sauce
1 4oz can chopped green chilies, undrained
1/2 c onion, chopped
2 tsp chili powder
1 tsp ground cumin
1/4 tsp dried oregano
1 clove garlic, minced
Combine all ingredients and place in blender and puree. Place in a saucepan. Heat over medium heat until heated through, about 5 minutes. Use as desired for enchiladas.
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