In a medium saucepan, heat the olive oil over medium heat. This will help to sauté the onions and garlic, releasing their flavors.

Add the finely chopped onion to the pan and sauté for about 5 minutes, or until the onion is translucent. Stir occasionally to prevent burning.

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Garlic can burn quickly, so keep an eye on it.

Stir in the chili powder, ground cumin, dried oregano, and salt. Cooking the spices in oil helps to release their essential oils, enhancing the flavor of the sauce.

Add the crushed tomatoes and vegetable broth to the saucepan. Stir well to combine all ingredients.

Add the sugar to balance the acidity of the tomatoes. This will create a more rounded flavor in the sauce.

Bring the mixture to a simmer, then reduce the heat to low. Allow the sauce to simmer uncovered for about 15 minutes, stirring occasionally. This will help thicken the sauce and develop the flavors.

After 15 minutes, taste the sauce and adjust seasoning if necessary. You can add more salt or chili powder depending on your preference.

Remove the saucepan from heat and stir in the freshly squeezed lime juice. This adds brightness to the sauce.

Let the sauce cool slightly before using it in your enchiladas or storing it in an airtight container in the refrigerator for up to a week.