I am looking for a enchilada gravy recipe, like the ones they make at restaurants?

I don't want a meat sauce or anything weird. I am looking for a enchilada "gravy" sauce. On menus in restaurants they always refer to this type of sauce as gravy. Please if anybody has a recipe for that I would really like it. Thanks for you time.I am looking for a enchilada gravy recipe, like the ones they make at restaurants?
Enchilada Gravy Sauce

1 cup vegetable oil

2 cups all-purpose flour

1/4 cup chili powder

1 tablespoon ground cumin

1 tablespoon garlic powder

1 1/2 tablespoons salt

1/4 tablespoon pepper

2 quarts water
Try about.comI am looking for a enchilada gravy recipe, like the ones they make at restaurants?
Enchilada Gravy









Source of Recipe



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List of Ingredients













1 quart chicken stock

1 cup hot chili sauce

2 roasted, seeded jalape帽o peppers

1/2 medium onion, diced

2 tablespoons oregano

2 tablespoons ground black pepper

4 tablespoons chopped garlic

1 tablespoon cumin

1 teaspoon cayenne pepper

Salt to taste

Roux (see note)

Turkey drippings to taste

Diced cooked giblets from turkey



Simmer stock, chili sauce, jalape帽os, onion, oregano, pepper, garlic, cumin and cayenne in a pot for 10 to 12 minutes. Thicken with roux. Adjust spices to taste. Fortify with drippings from the turkey and diced giblets.



Makes 8 to 10 servings.



Note: To prepare roux, melt 4 tablespoons butter over low heat. Add 4 tablespoons flour and stir constantly until butter and flour are evenly incorporated.



Approximate values per serving: 104 calories, 7 g fat, 15 mg cholesterol, 4 g protein, 8 g carbohydrates, 1 g fiber, 486 mg sodium, 56 percent calories from fat.
I think what you are looking for is a classic enchilada sauce. There is really no basic recipe. It's one of those items where there are as many recipes out there as there are Mexican grandmothers.



Here's how I make mine (you will note that there are no actual measurements because I generally cook by feel).



Throw a few ripe tomatoes (preferably heirloom varieties) into a blender.



Add a medium sized onion, some cilantro, garlic, salt, one dried chipotle pepper and cumin.



Note: The cumin is probably the most important ingredient as it is what gives you the taste most associate with enchilada sauce. Also the chipotle gives it the heat. Be cautious because a little dried chipotle goes a long way.



Blend until liquefied and strain into a sauce pan through a sieve to remove the tomato seeds and other chunks of solids you don't want in the sauce.



Bring to a boil, re-season with salt and/or cumin if needed, and simmer for a few minutes.



Use a little of the sauce to flavor the enchilada meat and use the rest to pour over the top before baking.