Enchilada gravy

June 12, 2013 

Enchilada gravy

Prep time: 5 minutes

Cook time: 20 minutes

Makes enough for 24 enchiladas

Sandra Schirmer of Citrus Heights lost a favorite enchilada gravy recipe in a move. She was hoping someone could help.

Carol Walker of Ceres and her sister always use this recipe when making enchiladas. Maybe this will be a match for Schirmer.


½ cup shortening or oil

½ cup flour

1 (6-ounce) can tomato paste

8 cups water

¼ cup chili powder

2 teaspoons salt

½ teaspoon garlic powder


If using shortening, melt it in a skillet and mix with flour to make a smooth paste or mix the oil and flour together to make a smooth paste. Add tomato paste and blend into the shortening or oil paste.

Blend in 8 cups of water, 1 cup at a time, mixing well. Add chili powder, salt and garlic powder. Cook over medium heat until smooth, then simmer on low heat until ready to make enchiladas.

Per serving: 57 calories; 1 gram protein; 4 grams carbohydrates; 4 grams fat (1 saturated, 2 monounsaturated, 1 polyunsaturated); 0 milligrams cholesterol; 220 milligrams sodium; 0 grams fiber; 66 percent calories from fat.

Modesto Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service