INGREDIENTS

0.25 oz. (1 Tbs.) Vegetable Oil   
1/2 tsp. Ground Cumin   
1/2 tsp. Oregano Leaves   
1 Bay Leaf   
1.5 oz. (3 Tbs.) Tomato Paste   
28 oz. Prepared Enchilada Sauce , gluten-free   
1/2 tsp. Salt   

DIRECTIONS

1.) In a saucepan, heat oil over medium high heat. Add cumin, oregano and bay leaf, and sauté until fragrant. Add tomato paste, enchilada sauce and salt. Reduce heat to low and cook for 20 minutes. Discard bay leaf, reserve warm.