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This recipe I came across and love to use to top Burritos or Enchiladas of any kind. Quick to make and the flavors are mild.
- 1 In a large saucepan on medium heat, add 3 Tbsp of Olive Oil, All the chili powder, all the garlic and the oregano. Cook for one minute, stirring constantly.
- 2 Add the whole can of crushed tomatoes and the 14 oz of stock.
- 3 bring to a soft boil, then reduce the heat to simmer for 15 minutes.
- * This recipe comes together very fast, so have everything ready before cooking.