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Best EVER Enchilada Sauce Recipe. Also known as Tex Mex Chili Gravy. This quick and easy recipe comes together in about 10 minutes. It’s bold and flavorful and will give your enchiladas an authentic taste!
This isn’t just any enchilada sauce y’all. This is certified Tex Mex Chili Gravy. This sauce is exactly what you will find smothering enchiladas in the great state of Texas. Designed to be a combination of gravy that could be found on a steak and a traditional Mexican enchilada sauce, this Chili Gravy is a cornerstone to Tex Mex cooking. Serve these enchiladas alongside some Charro Beans and Mexican Rice for a complete Tex Mex experience.
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!
Ingredients Needed:
- oil/fat– my preference is to use butter. However, you could use a corn or vegetable oil. Olive oil tends to have a strong flavor and I avoid it in this recipe.
- All purpose flour– use to thicken the sauce slightly.
- Spices– a mixture of salt, pepper, garlic powder, onion powder, oregano, cumin, and Chile powder. My all time favorite chile powder is Gebhardts, which originated in Texas in the 1800. If you can’t find it in your local markets, Amazon does sell it. (affiliate link)
- Broth– my preference for this sauce is to use beef broth. However, some people say the flavor is too much using the beef. You can easily substitute with a chicken or even a vegetable broth if you prefer. Just ensure you are using a low sodium. If you are using a regular broth you will need to cut out the salt in the recipe and salt according to taste if needed.
- Tomato paste– just a small amount, it adds to the thickness of the sauce.
How to make Homemade Enchilada Sauce:
- Melt butter in a large saucepan.
- Create a roux: Sprinkle in the flour and cook for several minutes.
- Season: Add in the spices.
- Pour in the beef broth and add the tomato paste, stir while heating until sauce is thickened.
How to Store Enchilada Sauce:
- 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.
Best Ways to use Enchilada Sauce:
- Nothing beats a classic Tex Mex Cheese Enchilada!
- For a fun appetizer or snack these Tex Mex Enchilada Meatballs will hit the spot.
- These Smothered Burritos are always a hit for family dinner and have tons of rave reviews!
- A tasty twist on beef enchiladas, try these Chorizo Enchiladas.
- Authentic Beef enchiladas are easy to make and extra flavorful!
Tex Mex Chili Gravy Enchilada Sauce
Ingredients
- 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
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 .
Video
Equipment
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally posted in 2016. Updated on March 28, 2018. And updated again on January 10, 2020 with new photos and informational video.
Thank you for this tasty recipe! My hubby loves stacked enchiladas made like a casserole and this sauce worked perfectly., he loved it! We are not fans of the canned enchilada sauces and chili con carne is too heavy for this version of an enchilada.
I’m so happy to have found this recipe! I’d been looking for a good enchilada sauce recipe for a while. I didn’t find a “good” one, I found a “great” one. The flavor is amazing. This is the only one I use now.
Thank you for this!!!
I have searched years for a great tex mex gravy recipe. FINALLY found THE HOLY GRAIL!!!! This sauce is dead on!!!!! LOVE THIS! The only thing I changed was adding heaping measurements of the spices. THANK YOU for this is amazing recipe.
Best enchilada sauce I’ve ever had!
Thank you! ???
Once I discovered chili gravy on the tamales at Mi Tierra in San Antonio, my life changed. I finally found the right combo to make my own. First, it had to be extremely simple. So, I buy bottles of the following at Sam’s: Chili Powder, Taco Seasoning, Brown Gravy & Poultry Gravy. I base my amount of seasoning to 1 cup of gravy.
Chili Gravy – 1 tablespoon chili powder per 1 cup of made Brown gravy. Add small amount of lard when at a boil.
Taco Gravy – 1 tablespoon taco powder per 1 cup of made Poultry gravy. Add small amount of lard when at a boil.
Of course amounts are up to your tastes. Simple, cheap, always on hand.
I have been looking for something similar to the chili gravy found in our local TexMex restaurant. This comes closer than any other recipes I have tried. Easy to make, easy to double. Delicious!
I gave this recipe a try for our enchilada dinner. It was excellent! The taste is so much better than canned enchilada sauce.
We have a Rex mex restaurant that I have been trying to figure out how they do their sauce. This is super close and close enough for me. Probably better.
I would double the gravy recipe next time. Great recipe!!
Looks delish! Can’t wait to make!!