chili gravy for enchiladas
CHILI GRAVY FOR ENCHILADAS
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|1/4 c||vegetable oil|
|1/4 c||all purpose flour|
|1/2 tsp||ground black pepper|
|1 1/2 tsp||garlic powder|
|2 tsp||ground cumin|
|1/2 tsp||dried mexican oregano|
|2 Tbsp||chili powder|
|2 c||chicken broth or water|
|1/2 can(s)||chili with no beans|
Middletown, OH (pop. 48,694)
Member Since Jan 2010
Whenever we go to San Antonio, TX we always get the best enchiladas, so I decided to find out how they make their yummy enchilada sauce! I use this always and NEVER will use a can sauce again! My family loves these the best and I can't wait to show my dad that I can make them!
Heat the oil in a skillet over medium heat. Stir in the flour and continue stirring for 3-4 minutes until it make a light brown roux. Add all of the dry ingredients. Add the chicken broth and the 1/2 can of chili, mixing and stirring until the sauce thickens.
Turn the heat to low and let the sauce simmer for 15 minutes. Add water to adjust the thickness.