Tex Mex Chili Gravy Enchilada Sauce

Name: Tex Mex Chili Gravy Enchilada Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 cups
Ingredients: ¼ cup oil or butter; ¼ cup all purpose flour; ½ tsp ground black pepper; ¾ tsp salt; 1 tsp garlic powder; 1 tsp onion powder; 2 tsp ground cumin; ½ tsp dried oregano; 1 tbsp chili powder; 2 cups beef broth; 1 tbsp tomato paste

User Reviews

5.0

219 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 cups
Course
Condiments
Cuisine
Tex-Mex

Tex Mex Chili Gravy Enchilada Sauce

Tiffany Henry

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Tex Mex Chili Gravy Enchilada Sauce. This quick and easy recipe comes together in about 10 minutes. It's bold and flavorful and will give your enchiladas an authentic taste! If you don't have any enchilada sauce on hand or you're wanting to elevate your cooking this recipe is for you! And you will never go back to using the canned version again!

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Ingredients

Servings

¼ cup oil or butter can use canola or vegetable oil
¼ cup all purpose flour
½ tsp ground black pepper
¾ tsp salt
1 tsp garlic powder
1 tsp onion powder
2 tsp ground cumin
½ tsp dried oregano
1 tbsp chili powder
2 cups beef broth can sub with another type use a LOW or NO SODIUM
1 tbsp tomato paste

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Instructions

Heat Oil: Heat the oil or butter in a medium size skillet over medium heat.
Make Roux: Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
Season: Add in the spices. Stir to form a thick paste.
Heat: Stir in the broth and tomato paste. Stir until smooth. Continue to heat while stirring for several minutes until the sauce is slightly thickened. Keep the heat to just below a simmer.
Use: Pour into a jar to store or use to make .

Equipments used:

Notes

Broth: Make sure you are using a low or no sodium broth. If not then you will need to cut back on the amount of salt in the recipe. I would recommend tasting first before adding salt, so that the sauce doesn't turn out too salty.
Storage:
Just give the jar a shake before using.
This enchilada sauce can be stored in the fridge 5-7 days. Just give the jar a shake before using.
To freeze this enchilada sauce: add to freezer resealable bags, lay flat in the freezer on a baking sheet. Once frozen, you can easily stack the bags. Can be frozen for up to 3 months. To thaw, place the enchilada sauce into the refrigerator overnight. Reheat the sauce in a skillet.