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Enchilada Chili Gravy Recipe

Name: Mariachis de Jaliscos Enchilada Chili Gravy Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 2 tbs vegetable oil; 2 tbs all-purpose flour; 2 tbs chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano (Mexican or regular); 1.5 tsp kosher salt; 1 tsp black pepper; 2 cups low-sodium chicken broth; 2 tbs tomato paste; 0.5 cups red enchilada sauce (canned) or additional chicken broth; 1 tsp apple cider vinegar; 1 tsp brown sugar; 1 tbs unsalted butter; 1 tsp cornstarch (optional, for thicker gravy); 1 tbs cold water (for slurry, if using cornstarch); 2 tbs fresh cilantro (optional, for garnish); 3 to taste lime wedges (optional, for serving); 1 cups shredded cooked chicken (or substitute beef brisket, cooked ground beef, or peeled shrimp); 1 cups shredded cheddar or Monterey Jack cheese; 0.25 cups diced onion (optional, for filling); 1 tsp minced garlic (optional, for filling); 0.5 tsp salt for filling; 3 each tortillas (6-inch corn or flour)

Inspired by Mariachis de Jalisco

Time45m

Serves3

3 enchiladas. Chicken, beef, shrimp or cheese

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Ingredients

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Enchilada Chili Gravy

2 tbs Tuscany sunflower oil

2 tbs 00 bread flour

2 tbs Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp dried oregano (Mexican or regular)

1 1/2 tsp kosher salt

1 tsp black pepper

2 cups low-sodium chicken broth

2 tbs tomato paste

1/2 cups red enchilada sauce (canned) or additional chicken broth

1 tsp Apple cider vinegar

1 tsp Brown sugar

1 tbs Unsalted butter

1 tsp cornstarch (optional, for thicker gravy)

1 tbs cold water (for slurry, if using cornstarch)

2 tbs fresh cilantro (optional, for garnish)

3 to taste lime wedges (optional, for serving)

Filling options (for 3 enchiladas)

1 cups shredded cooked chicken (or substitute beef brisket, cooked ground beef, or peeled shrimp)

1 cups shredded cheddar or Monterey Jack cheese

1/4 cups diced onion (optional, for filling)

1 tsp minced garlic (optional, for filling)

1/2 tsp salt for filling

3 each tortillas (6-inch corn or flour)

Method

Enchilada Chili Gravy

Toast spices and make roux

In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil until shimmering. Add 2 tablespoons all-purpose flour and whisk continuously to form a blonde roux, 1 to 2 minutes. Whisk in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano. Toast spices in the roux for 30 to 45 seconds, stirring, until fragrant but not burned.

Add liquids and seasonings

Gradually whisk in 2 cups low-sodium chicken broth until smooth and lump-free. Add 2 tablespoons tomato paste and 1/2 cup red enchilada sauce (or an extra 1/2 cup chicken broth if you prefer milder flavor). Bring mixture to a gentle simmer over medium-low heat.

Simmer and finish

Stir in 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar, 1.5 teaspoons kosher salt, and 1 teaspoon black pepper. Reduce heat and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the gravy thickens to a pourable sauce that will coat the back of a spoon. Taste and adjust salt, sugar, or vinegar as desired.

Optional thickening

If you want a thicker gravy, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Remove 1 tablespoon of the hot gravy into a small bowl and whisk in the slurry until smooth, then return that mixture to the saucepan and simmer 1 to 2 minutes until the sauce thickens further.

Finish with butter and strain (optional)

Turn off the heat and whisk in 1 tablespoon unsalted butter for sheen and to mellow acidity. For an ultra-smooth gravy, strain through a fine-mesh sieve into a clean bowl, pressing on solids with the back of a spoon. Keep warm until ready to assemble enchiladas.

Filling & assembly (3 enchiladas)

Prepare filling: If using shredded chicken, warm it briefly in a skillet with 1/4 cup diced onion, 1 teaspoon minced garlic, and 1/2 teaspoon salt over medium heat until heated through and onions soften, about 3 minutes. If using beef, brown or warm cooked meat and season; if using shrimp, quickly sauté until just cooked (2 to 3 minutes). Mix in 1 cup shredded cheese, reserving 1/4 cup for topping.

Preheat oven and prepare tortillas: Preheat oven to 375°F (190°C). Lightly warm tortillas in a dry skillet for 10–20 seconds per side or wrap in foil and warm in the oven for a few minutes to make them pliable.

Assemble enchiladas: Pour about 1/2 cup enchilada chili gravy into the bottom of a small baking dish (about 8x8 or similar). Place a warmed tortilla on a work surface, spoon approximately 1/3 cup filling down the center, and roll tightly. Place seam-side down in the baking dish. Repeat for remaining tortillas. Pour remaining gravy evenly over the three rolled enchiladas so they are well coated. Sprinkle reserved 1/4 cup cheese over top.

Bake and serve: Bake uncovered for 12 to 15 minutes, until the sauce is bubbling and cheese is melted. Remove from oven and let rest 2 minutes. Garnish with 2 tablespoons chopped fresh cilantro and serve with lime wedges. Spoon any extra gravy from the baking dish over individual enchiladas when plating.