chili gravy for enchiladas
(1 RATING)
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!
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prep time
10 Min
cook time
15 Min
method
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yield
Makes 2 cups of gravy
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried mexican oregano
- 2 tablespoons chili powder
- 2 cups chicken broth or water
- 1/2 can chili with no beans
How To Make chili gravy for enchiladas
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Step 1Heat 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.
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Step 2Turn the heat to low and let the sauce simmer for 15 minutes. Add water to adjust the thickness.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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