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–+ servings

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 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 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)

Notes

  • Chili sauce can be refrigerated for a week or two, and frozen for several months.

Nutrition

Calories: 359kcal | Carbohydrates: 20g | Protein: 6g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Sodium: 1367mg | Potassium: 414mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1339IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 4mg