Authentic Orange-Brown Enchilada Gravy

Recipe adapted from gingercasa.com on Pinterest

The original recipe called for 15- 18 corn tortillas. We like our enchilladas swimming in sauce.
SO this recipe yields 6-7. 
If you want to feed a family, I suggest you triple the sauce and use as many tortillas as needed. Trust me, this is the BOMB!!!

Ingredients

For the Gravy/Sauce:

  • 1/2 cup avocado oil
  • 1/3 cup flour
  • 3/4 tsp salt
  • 2 tsp garlic powder
  • 2 packets Goya Sazón con Azafran
  • 2 tsp cumin
  • 1/2 TBSP chili powder
  • 2 cups chicken broth

For the Enchilladas:

  • 2-3 cups shredded cheddar cheese Use the Mexican style melting cheese-*Chihuahua brand is BEST!)
  • 1/2 cup avacado oil or lard
  • 6 corn tortillas (I like the white corn best)

*NOTE: You can usually find the Mexican melting cheese at Safeway


Instructions

  • Heat 1/2 cup of avocado oil pan over medium heat.
  • Add in 1/3 cup of flour and whisk together to form a roux.
  • Add in salt, garlic powder, cumin, Goya Sazón con Azafran, and chili powder and whisk together well.
  • Add in 2 cups of chicken broth and whisk until the sauce thickens.
    (If it is too thick, add more broth, a tablespoon at a time) I use about 1/4 cup more.
  • Turn enchilada gravy down to low and simmer while you complete the next steps, about 15 minutes.
     
  • Preheat oven to 375 degrees.
  • Heat 1/2 cup of oil or lard in a skillet on medium high. (This will make your tortillas not break when you fold them up.) Or you can also dip tortilla into sauce.
  • When oil is hot, place one tortilla in oil for 20 seconds and flip.
  • Cook for 10 more seconds and remove it. Place it on a paper towel lined pan or plate to absorb some of the oil.
  • Repeat for the rest of your tortillas.
  • When all your tortillas have been slightly cooked, sprinkle cheese in the middle of each tortilla and roll them up.
  • Spoon a thin layer of sauce in a greased 9" baking dish
  • Place rolled up, cheese stuffed tortillas on an oven safe plate, skillet, or casserole dish.
  • Spoon enchilada sauce/gravy over the tortillas.
  • Sprinkle as much shredded cheese on top of enchiladas as you like.
  • Cover the dish with foil.
  • Cook enchiladas in the oven for 5-10 minutes, watching carefully so they don't burn.

    Serve with refried beans and mexican rice.