Chili Gravy with Beef Enchiladas
Chili Gravy
  1. Brown ground beef and set aside in a bowl reserving 1 tbsp of the oil from it and discarding the rest.
  2. Saute onions and garlic in the reserved oil until the onion starts to soften.
  3. Add oregano, chili powder and cumin. At this point, if you do not have the chocolate roux add also add 3 tbsp all purpose flour.
  4. Add tomato sauce, Goya seasoning and broth. Simmer 5 minutes.
  5. If you are using chocolate roux instead of flour and it now and simmer another 5 minutes.
  6. Taste and add salt if needed now. Remove from heat and keep warm.
Beef Filling
  1. Brown ground beef and drain
  2. Add water and seasonings. Mix and keep warm.
Beef Enchiladas
  1. Preheat your oven to 350
  2. Lightly brush tortillias with oil and heat until soft. about 3-5 sec per side.
  3. If using a hot pan of oil, put tortillias in aoil until soft. Also about 3-5 sec per side. Drain on paper towels.
  4. Fill tortillias with cheese, onion and beef filling. Roll tortillias up an place in a 13×9 pan lined with parchment paper. You should have two rows of five enchiladas and two on the end.
  5. Place in oven for 7 minutes.
  6. Serve 2-3 enchiladas covered with the chili gravy and any combination of lettuce and tomato, rice and refried beans.
Recipe Notes

Taste your gravy before you add the salt to it. Depending on the salt content of your tomato sauce and broth, you may not need it.