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Warm the olive oil in a small saucepan over a medium heat. Add the garlic and cook for 2 mins until fragrant.
Add the chopped tomatoes, season with the caster sugar and plenty of salt and pepper, then stir in the spices. Bring to a gentle simmer and stir regularly. Allow to cook for around 15 mins until thickened. Pour the sauce over enchiladas before baking.