Posts Tagged chicken enchiladas

• 1 medium onion, chopped
• 8 cloves garlic, crushed
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. chipotle
• 1 tsp. cumin
• 2 tsp. dried Parsley
• 1.5 tsp. chili powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup salsa (the quality of the salsa definitely makes a difference in this sauce)
• 3 cups vegetable broth
• 2 (7-ounce) cans of roasted green chilies
• 2 (14.5-ounce) cans of diced tomatoes (I use no-salt added)

1. In a medium size saucepan, heat a small amount of olive oil over medium-high heat.  Sauté onion and garlic until onion is translucent and tender. Add spices and toast (3-4 minutes)

2. Add salsa, broth, chilies and tomatoes.  Bring to a boil then reduce heat and simmer 10 minutes.  Using an immersion blender, blend until smooth (you can allow this to cool then transfer to a blender if necessary).  Reduce heat to low, and continue to simmer until desired consistency is achieved.