Green Enchilada Sauce

Heat olive oil in a sauté pan over medium-high heat.

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Add minced garlic to the pan and continue to cook for 1-2 minutes until the garlic is fragrant.

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Add vegetable stock, green chilies, cumin, salt, and black pepper.

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The sauce is now ready to be used immediately, or it can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

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Full recipe & nutritional info on bakedbree.com

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