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)
- large saucepan
- 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)
- 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)
- Chili sauce can be refrigerated for a week or two, and frozen for several months.