Enchiladas entomatadas

Prepare the tomato sauce: Roughly chop the tomatoes, half of the white onion, and the garlic cloves.

In a saucepan, heat a small amount of vegetable oil. Add the chopped tomatoes, half of the white onion, garlic cloves, and serrano chile. Cook until softened, about 8-10 minutes.

Transfer the cooked vegetables to a blender. Add the chicken broth and salt. Blend until very smooth.