Enchilada Sauce

A 10-ounce can of enchilada sauce costs $1.75-2.50.  Really?! Its only 10 ounces! I have to be able to make this cheaper...and more flavorful.

Enchilada Sauce

2 T olive oil
1 onion, diced
4 cloves of garlic, minced
1/3 C chili powder
2 T cumin
1 tsp salt
1 tsp Mexican oregano
2 15 oz. cans of tomato sauce
2 C(or 1 15oz. can) chicken broth

Saute diced onion in olive oil until transparent.  Add minced garlic, chili powder, cumin, salt and oregano and cook for 30 seconds to revive spices before adding tomato sauce and chicken broth. Simmer for 7-10 minutes.  Remove from heat and allow to cool before straining through a fine mesh strainer to remove onions and garlic pieces.  Divide into desired portions-freeze or refrigerate.

Mmm...reviving spices...
and a peak at my secret ingredient,
 Mexcian oregano(the legal sort)

I divide into three portions of about 1 1/2 cups. I reserve the onion and garlic mixture to add to enchilada filling.

Cost??? The equivalent of three cans of enchilada sauce for $2.38 total!!!