Ben is allergic to soy and I've discovered that most premaid enchilada sauces have soybean oil. Recently I found this recipe in Cooking Lightmade some adjustments and discovered an easy recipe. It is yummy!
1 t olive oil
1/2 C diced red onion
1 t minced garlic
1/2 C vegetable broth
1 T chili powder
1 T honey
1 t ground cumin
1/2 t salt
28 oz can crushed tomatoes
Heat in a large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in everything else. Reduce heat; simmer 30 minutes. Yields 3 cups. (We used it to feed 6 people.)
I made some yummy black bean, corn, and zucchini enchiladas but the sauce would go well with chicken or onion/sour cream enchiladas.
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