chili gravy for enchiladas
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!
Makes 2 cups of gravy
ground black pepper
dried mexican oregano
chicken broth or water
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.