Homemade Enchilada Sauce

Homemade Enchilada Sauce 1 tsp extra virgin olive oil 1 onion, chopped 4 garlic cloves, minced 3 tbsp chili powder 1 tbsp cumin 1 tsp salt 1 tsp pepper 1 tsp dried cilantro 15 oz can tomato sauce 1 1/2 cup chicken stock In a large skillet heat olive oil over medium heat Add in chopped onion and cook until it is softened, about 3-4 minutes Stir in minced garlic, chili powder, cumin, salt, pepper and cilantro and cook for an additional 1-2 minutes, stirring often to keep garlic from burning and let the spices develop some their flavor even more Stir in tomato sauce and chicken stock until well combined Bring mixture to a boil and reduce heat to allow sauce simmer for 8-10 minutes, or until thickened and reduced a little, stirring occasionally Use immediately or store in an airtight container in the refrigerator for up to 2 weeks