1 clove garlic, minced
1 Tbsp. olive oil
1 small white onion, grated
1 can (28 oz.) pureed tomatoes
1 Tbsp. dark chili powder
Pinch of cinnamon
1 tsp. ground cumin
salt
Heat garlic in oil over medium heat. When it sizzles, add onion by grating it directly into the pot. Cook 2 min. Add tomatoes and seasonings. Bring to a boil, then reduce heat to low and keep warm until enchiladas are ready to top.
