Tex Mex Chili Gravy Enchilada Sauce
Tex Mex Chili Gravy Enchilada Sauce. This quick and easy recipe comes together in about 10 minutes. It's bold and flavorful and will give your enchiladas an authentic taste! 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!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Cuisine: Tex Mex
Servings: 2 cups
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 .
Broth: Make sure you are using a low or no sodium broth. If not then you will need to cut back on the amount of salt in the recipe. I would recommend tasting first before adding salt, so that the sauce doesn't turn out too salty.
- 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.
Serving: 1cup | Calories: 114kcal | Protein: 8g | Fat: 3g