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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.
I have been looking for a Chili Gravy recipe for at least 40 years to match the chili that I grew up having at Wonder Bowl in San Antonio. Can’t tell you how many I have tried and been disappointed. Our son found your site and made the recipe tonight.
Perfect for making as a bowl of chili with the addition of chopped smoked brisket and/or cooked ground beef, beans (if you must), chopped onions, grated cheddar. Enchilada or burrito topper. So, so good
BEST EVER! THANK YOU SO MUCH!
Love this recipe and will have to try it this week!! The cans of enchiladas sauce is always to blane. You taste no spices. So I usually add a little more spice to it. Thanks for sharing your excellent recipes!!!
I was TOTALLY skeptical but this recipe was amazing and delicious!!! I added another tablespoon of tomato paste, just for the red color, but this is perfection and took about 10 minutes!
This is chili gravy and used for a lot of things besides enchiladas. My favorite is East Texas hot links with chili gravy. If you want quick meal prep that does not take 2 hours on a work night this recipe is fine. It is authentic as as you can get for Salsa Rapida de Chili. The only things I do differently is soften onions and garlic in the oil prior to making the rue and use a 1/4 cup of chili powder. I have it in a recipe book from back in the 50’s. Right next to it is a recipe for Salsa de Chili Colorado which is exactly what you are describing (less the flour) and is the starting point in making a good tasting Carne Guisada or tamales. We use guajillo chilis with an arbol chili or two when making Salsa de Chili Colorado. That difference in chilis and the fact that they use way less cumin and garlic is what makes California Mexican food bland to Texas tastes.
This is some AWESOME enchilada sauce!!!!
haven’t made it yet, but it looks wonderful (and easy)!
This is an outstanding recipe. Sure you can tweak it with reconstituted chiles and other things but very hard to beat considering the time required. I have been eating enchiladas for over 65 years . I am going to make a casserole with this sauce.thanks for the work.
We had to relocate out of Texas and really miss our TexMex, this sauce is great and easy to make, it makes us feel at home.
I absolutely love this recipe! Has anyone tried subbing green chili powder and chicken broth to make a green chili sauce? If not I might have to be the first one!
Do you recommend add ground beef to chili sauce for a variation?