Stir in chicken broth; cook for 5-8 minutes until sauce thickens and stick to the spoon
4 cups chicken broth
Serve or refrigerate for later
salt to taste
Notes
No oregano? substitute with marjoram
Note: this recipe yields 4 cups of red enchilada sauce; nutrition is calculated for one cup. It's unlikely anyone would consume a whole cup of sauce, so for more accurate nutrition info, divide by 4, allowing ¼ cup sauce per person.
Divide by 2 for ½ cup per person.
Want it spicier? Add more chili powder and/or cayenne pepper?
Want it thicker? Add a flour slurry at the end: 1 cup warm water with 2-3 tablespoons of flour; whisk together, pour into sauce; cook a few minutes until thick