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I cooked those over medium heat with a drizzle of oil and some salt until they were tender, but not completely cooked, about 3-4 minutes.

I just sliced a few different peppers really thinly and diced up an onion. You could honestly just wrap some tortillas around cheese, slather them in the gravy and call it a day, but I wanted to add some other colors and textures to my enchiladas. Once the gravy is done, you can take it off the heat. It’ll be really strong, but you’ll probably go back for more. The finished gravy shouldn’t be super-thick, but it should coat a spoon lightly. Let the spices cook and get happy for 30 seconds and then start whisking in the beef stock (you could use veggie stock). Read more: Hidden Vegetable Sauce Recipe | Family Cuisine

Your house will immediately smell like a taco shack. Once your roux is the right color, whisk in all those lovely spices. Do the roux.Īlmost all of the flavor in this dish comes from this gravy so the spice levels are intense. Whisk this together over medium heat for 4-5 minutes until it’s turning a light tan color. You need a fair amount of it to get the right consistency so start with about 1/4 cup of fat (I used vegetable oil) and 1/4 cup flour. The base of the chili gravy is a simple roux. No need to get fancy when you have the gravy on hand. You could slather this stuff on any enchilada, but it really shines in a very basic cheese enchilada. You could make enchiladas out of soggy cardboard as long as you drenched them in enough of this stuff. The secret is this crazy addictive stuff called chili gravy that is half enchilada sauce, half brown gravy, and 100% amazing. Well, guess what? This post contains the secret. Reading: how to make brown enchilada sauce It just seems like really good restaurant enchiladas are somehow more flavorful than the enchiladas that most home cooks make.

Have you ever made enchiladas at home, sat down to eat them, and thought, “These are good, but they are missing something.”