In which this is the restaurant-style enchilada sauce recipe you’ve been looking for!

Or at least it’s the one I’ve been looking for, for, like, ten years.

This recipe makes a mild but rich chili gravy absolutely perfect for the traditional Tex Mex cheese & onion enchilada. It’s also remarkably thick, but you can thin it with water to the desired consistency.

Enchilada Gravy

1/3 cup vegetable oil
2/3 cups all-purpose flour
1-1/3 Tbsp. chile powder (I use ground ancho chile powder rather than American chili powder, which is a blend and cannot be trusted, but use what you have)
1 tsp. ground cumin
1 tsp. garlic powder
2 tsp. salt, or to taste
1⁄4-1/2 tsp. ground black pepper
3-4 (or more) cups water (depends on your flour)

Cook the oil and flour together over low heat until the flour is no longer raw, at least five minutes, whisking frequently. It will be a very thick paste. Add the chili, cumin, and garlic powders and stir.

Add water, salt & pepper and whisk until smooth. Simmer over low flame for at least 15 minutes to marry flavors.

This makes a lot of gravy. Freeze the rest for next time!

Adapted from:
– www.food.com/recipe/authentic-tex-mexican-enchiladas-116046

Notes: This gravy doesn’t come back together after freezing until it reaches boiling. Just keep whisking it and adding small amounts of water; it’ll eventually stop looking like weird Jello!