This red enchilada sauce takes minimal prep work and tastes great.
Heat the oil in a saucepan over medium heat. Once warm, add the minced onion and minced garlic and cook, stirring occasionally. Continue to cook until softened, about five minutes. Add the spices and stir to combine. Cook for about one more minute. Add the tomato sauce and broth and stir to combine. Cover the saucepan with a lid and cook for 30 minutes, stirring occasionally. Store in the fridge for 5 days, or in the freezer for up to 6 months (sealed tightly).