Step 1

Heat olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 30 seconds.

Step 2

Add all remaining ingredients: tomato sauce, broth, chili powder, cumin, onion powder, garlic powder, salt and cayenne pepper (if using). Stir.

Step 3

Bring to a simmer, reduce heat to low, and cook at a low simmer for 10 minutes, stirring occasionally.

Step 4

Enchilada sauce can be used immediately or stored for future use. To store, let it cool and then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.