Chili gravy is uniquely Tex-Mex and is what makes the simple Cheese Enchiladas so special. It is a mash-up between the American flour-based gravies and the more vibrant Mexican red chile enchilada sauce. The earthy flavors of cumin and chili powder creates a sauce with surprising depth and versatility. Give it a try to give your next enchilada dinner an authentic Tex-Mex spin.

Tex-Mex Chili Gravy (Enchilada Sauce)

This sauce is quick and easy to make. This flavorful sauce will give your enchiladas a true Tex-Mex flavor.

5 from 2 votes

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Course: Sauce

Cuisine: American Southwest, North American, Tex-Mex

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: cups

Author: My Hungry Traveler

Equipment

large saucepan

Ingredients

¼ cup Vegetable oil (Sub: canola oil or butter)
¼ cup Flour
1 tsp Salt
1 tsp Black pepper
1 tbsp Chili powder
2 tsp Ground cumin
1 tsp Each: garlic and onion powders
1 tsp Mexican oregano (Sub: any kind)
1 tbsp Tomato paste
2 cups Chicken broth (Sub: beef or vegetable broth)

US Customary – Metric

Instructions

Heat oil in a saucepan over medium heat. When heated, make a roux by adding flour and stirring for 2 minutes.
¼ cup Vegetable oil (Sub: canola oil or butter), ¼ cup Flour
Add spices and stir to get a thick paste. Add tomato paste and broth and stir to combine thoroughly. Reduce heat to medium-low and cook sauce, stirring often, until it thickens slightly, a few minutes.
1 tsp Salt, 1 tsp Black pepper, 1 tbsp Chili powder, 2 tsp Ground cumin, 1 tsp Each: garlic and onion powders, 1 tsp Mexican oregano (Sub: any kind), 1 tbsp Tomato paste, 2 cups Chicken broth (Sub: beef or vegetable broth)