chili gravy for enchiladas

Delia Hartman Recipe

By Delia Hartman dilpiklhartman

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!

Recipe Rating:
 1 Rating
Makes 2 cups of gravy
Prep Time:
Cook Time:


1/4 c
vegetable oil
1/4 c
all purpose flour
1/2 tsp
ground black pepper
1 tsp
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


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.