Hot House Enchilada Gravy

by Anne Papina on April 11, 2008

I tracked down this recipe a few years back. I don’t know for sure whether this was the official recipe, but it does taste pretty darn close. The flavor relies almost entirely upon the chili powder, so you may need to try a few different brands before finding the right one. I’ve found that “Grandma’s” best matches my memory of the hot house gravy. Enjoy!

Hot House Enchilada Gravy
Recipe type: Sauce
  • ⅓ cup oil
  • ⅔ cup flour
  • 6 cups chicken broth
  • 4 Tablespoons chili powder
  • ½ teaspoon salt
  1. In a large frying pan:
  2. add oil, heat to very warm,. While whisking add flour and cook about 1 minute. Add salt. Add broth and continue to whisk until thickened. Continue cooking another few minutes.
  3. If it gets too thick....add water a little at a time to thin.


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