Name: Enchilada Sauce
Ingredients: 1/2 c Low-salt chicken broth, divided; 3/4 c Finely chopped onion; 2 Garlic cloves, minced; 3 tb Chili powder; 1 ts Salt; 1 ts Ground cumin; 1/2 ts Dried oregano; 28 oz Tomato puree, (1 can)

The ultimate future of the believer is the resurrection of the body at the Second Coming of Jesus Christ (1 Cor. 15). On that glorious Day, the soul and the raised and transformed body of the believer will be one again as God originally created them to be. Not only will our bodies and souls be freed from the remnants of sin, the heavens and earth will be renewed and freed from the curse of sin as well (Rom. 8:18–25). This new earth, in which righteousness dwells, will be our home.

Keith Mathison

CATEGORY	CUISINE	TAG	YIELD
Meats		Sauces	9	Servings

INGREDIENTS

1/2	c	Low-salt chicken broth, divided
3/4	c	Finely chopped onion
2		Garlic cloves, minced
3	tb	Chili powder
1	ts	Salt
1	ts	Ground cumin
1/2	ts	Dried oregano
28	oz	Tomato puree, (1 can)

INSTRUCTIONS

Heat 1/4 cup chicken broth in a medium saucepan over medium heat. Add onion
and garlic; cook for 5 minutes or until tender and liquid evaporates. Add
the remaining broth, chili powder, and remaining ingredients; stir well.
Partially cover, and simmer for 30 minutes, stirring occasionally. Yield:
3-1/2    cups.
Per serving: 52 Calories; 1g Fat (9% calories from fat); 3g Protein; 12g
Carbohydrate; 0mg Cholesterol; 309mg Sodium
NOTES : This recipe is featured with ENCHILADA CASSEROLE, Page 136.
Recipe by: Cooking Light, May 1995, page 138
Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.

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