Enchilada Sauce   This is an easy, zesty enchilada sauce without being too spicy. Try my enchilada sauce on Crab Enchiladas or Chicken Enchiladas.

1/2 tablespoon oil
1/4 chopped onion
3 cloves chopped garlic
1 can (14.5 ounce) no-salt added diced tomatoes

1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 cup reduced sodium chicken broth

1. Heat oil in small saucepan. Add onion and garlic, saute until soft.
2. Add tomatoes, cumin, red pepper, and chicken broth. Bring to boiling. 
3. Turn sauce to low, cover, and simmer 20 minutes.
4. Blend with immersion blender or transfer sauce to regular blender and blend until smooth. (Careful when blending hot liquid.)