Easy Chimichanga Sauce(Light) - cooking recipe

Ingredients

1 (15 oz.) can Mexican-style stewed tomatoes
1 bay leaf
1/4 tsp. ground cinnamon
1/4 tsp. dried oregano
1/2 c. canned beef broth

Preparation

In a blender, puree tomatoes briefly, leaving some texture. In a nonreactive saucepan, combine pureed tomatoes with bay leaf, cinnamon, oregano and beef broth.
Bring to a boil over medium heat; reduce heat to medium-low and simmer 5 minutes.
Serve for sauce over chimichangas or enchiladas.