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Enchiladas with chili gravy Recipe

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This recipe for Enchiladas with chili gravy is from Graham Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C. vegetable oil
1/4 C. flour
1/2 tsp. black pepper
1 tsp. salt
1 1/2 tsp. powdered garlic
2 tsp. cumin
1/2 tsp. dried oregano
2 TBS. chili powder
2 C. chicken broth
package of enchilada shells
Directions:
Directions:
Sauce:
Heat oil in a medium skillet over medium-high heat.
Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.
Add remaining dry ingredients and continue to cook for 1 minute, stirring continuously.
Add chicken broth, mixing slowing until sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes.
May add more broth to adjust thickness.

Pre-heat oven to 450º.
Stuff enchilada shells with desired ingredients (cheese, veggies, meat).
Pour 1/2 of the chili gravy into a 7x9 baking pan.
Add enchiladas on top.
Pour remaining chili gravy over rolled enchiladas.
Top with cheese.
Bake for 15-20 minutes, until sauce is bubbly and cheese is melted.

 

 

 

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