Prep Ahead
Red Chile Gravy
Ingredients
- 6 dried New Mexico chiles, seeds and stems removed
- 2 Tbsp vegetable oil
- 3 Tbsp all-purpose flour
- 1 (32-oz) carton chicken broth
- 1 tsp garlic powder
- 1 tsp ground cumin
Instructions
- Heat a large nonstick skillet over medium-high heat.
- Add chiles, and cook 1 to 2 minutes per side or until toasted and fragrant.
- Remove from heat, and pour 4 cups boiling water over chiles; let stand 30 minutes.
- Drain chiles, reserving ⅓ cup water.
- Process chiles and reserved ⅓ cup water in a blender until smooth; set aside.
- Heat oil in a large skillet over medium-high heat; add flour, and cook, stirring, 2 minutes.
- Gradually stir in broth, chile mixture, garlic powder, and cumin.
- Cook, stirring, 10 minutes or until thickened.
- Pour gravy over chicken enchiladas.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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