Chicken Enchiladas with Chili Gravy

October 11, 2007

I finally got around to making enchiladas tonight. This is actually the first time I’ve made them and they turned out very good. I’ve had a recipe for chili gravy saved for a long time now and decided to use that as the sauce for the enchiladas. I have no clue where I got the recipe, but I think it was from someone’s blog. If anyone knows whose it could be, please let me know! Anyway, we had these tonight with seasoned brown rice. It was all very delicious, although not very healthy.

Chicken Enchiladas

2 boneless, skinless chicken breasts, cooked and shredded
1/2 a green bell pepper, finely chopped
1/2 onion, finely chopped
2 Tbsp olive oil
1 tsp garlic powder
salt and pepper to taste
2 cups chili gravy (recipe follows)
4 flour tortillas
1 cup shredded cheddar cheese

Preheat oven to 350. Heat olive oil in a skillet over medium heat. Add onion and peppers and cook for about 5 min. Add shredded chicken and stir. Add salt, pepper, and garlic powder. Remove from pan and set aside. Using the same pan, make the chili gravy as follows.

Chili Gravy

1/4 cup lard (I used vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
2 cups chicken broth (or water) (I used half water, half chicken broth)

Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

Once the chili gravy is done, add 1/2 a cup to the chicken mixture and stir. Spoon the chicken mixture into the flour tortilla shells and roll up. Spread another half cup of the sauce in the bottom of a baking dish and place the rolled tortillas in the dish. Top with the remaining cup of sauce and shredded cheese. Cover with foil and bake for 20-25 min.

Original Source: Homesick Texan
(I finally found out where this recipe came from!)


7 Responses to “Chicken Enchiladas with Chili Gravy”

  1. Elly Says:

    Oh yum, that looks SO good. The chili sauce sounds delicious.

  2. MrsPresley Says:

    looks good, i love enchiladas…. i could never cook with lard though! 😛

  3. Tara Says:

    schoonie – these look great!! i was at a loss as to what i could make tonight but this just sealed the deal. 😉 thanks!

  4. Amber Says:

    Oh yum!! Looks great. I will have to try that chili gravy recipe next time I make enchiladas. I do not care much for the canned enchilada sauce.

  5. Shawnda Says:

    I *love* that recipe for chili gravy! It’s from Lisa at Homesick Texan.

  6. bakingblonde Says:

    Wow, those look delish! I have never made a chili sauce before, how creative and a great twist.

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