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    Tex-Mex Chili Gravy

    30 mins to make, serves 2



    • 1/2 tsp Oregano, dried
    • 1 1/2 tsp Powdered garlic

    Canned Goods

    • 2 cup Chicken broth, low-sodium


    • 1 Chili gravy

    Baking & Spices

    • 1/4 cup All-purpose flour
    • 1/2 tsp Black pepper, ground
    • 2 tbsp Chili powder
    • 1 tsp Sea salt

    Oils & Vinegars

    • 1/4 cup Vegetable oil

    Nuts & Seeds

    • 2 tsp Cumin, ground

    Tex-Mex Chili Gravy (Enchilada Sauce)

    • Alli Krohn

      Looking up different Chili Gravy recipes in hopes to find something that tastes similar to arroyos. fingers crossed.

    • Claudia Nicholson

      Truly better than the enchilada sauce from the can and worth the little extra effort. Tex-Mex Chili Gravy

    • Brenda Wood

      Tex-Mex Chili Gravy~~ sauce modification : no oil, put chicken broth first; while warming put other ingredients... To make your sauce thick, I used 1/4 cup of corn starch with water to dissolve the corn starch. Add slowly and continue to stir sauce while it thickens. I used 3 TBS of Chili powder. ~~~ For inside of enchilada~~ brown hamburger meat with onion...

    • Susan Curtis

      Chili Gravy. Almost what I'm looking for...added about 2 T tomato sauce and pinch of red pepper flakes for more rounded flavor since can't use fatty roux base, used only 1 tsp garlic powder. What's still missing? Beef stock? (Try halving the chili powder, too?)

    • Heather Jackson

      Tex-Mex Chili Gravy Recipe | Key Ingredient I substituted water for the broth.

    • Serena Johnson

      A Feast for the Eyes: Cheese & Onion Enchiladas with Tex-Mex Chili Gravy

    • Valerie Morencie

      Tex Mex Chili Gravy. Non-tomato based, for enchiladas

    • Pat Boyer

      Tex-Mex Chili Gravy Recipe - Key Ingredient

    • Linda

      Tex-Mex Chili Gravy for enchilada sauce

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