Enchilada sauce

• olive oil↗2 tsp tsp
• garlic cloves↗2

  peeled and finely chopped

• canned diced tomatoes (400 g)↗1
• sugar↗½ tsp ½ tsp
• cumin↗1 tsp tsp
• cinnamon↗½ tsp ½ tsp

Step-by-step instructions

1. 1

   Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 2 minutes until fragrant.

2. 2

   Add the chopped tomatoes, season with sugar and a generous amount of salt and pepper, then add the spices. Bring to a gentle boil, stirring regularly. Cook for about 15 minutes until the sauce thickens. Drizzle the sauce over the enchiladas before baking.