Enchiladas Sauce

1/2 white onion
1 garlic clove
2 or more dried peppers
1 can tomatoes
chicken broth

REmove seeds from peppers.  Break into small pieces.  Saute peppers with onions and garlic in a little olive oil.  Until fragrant.  Add chicken broth and pureed tomatoes.  Season with salt, pepper, oregano and cumin.   Simmer for at least one hour.  Use a stick blender to puree. Strain and serve over enchiladas.