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Name: Enchilada Gravey
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 ts Ground cumin; 2 ts Paprika; 1/4 ts Black pepper; Salt to taste; 1/4 c Fat; (butter, margarine,; 1/4 c Flour; 2 c Liquid; (water, beef stock,; 1/4 Chopped; (or more) onion; Chopped garlic. 1 clove; 5; 1 ts Ancho chile powder; (or any

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INGREDIENTS

2 ts Ground cumin
2 ts Paprika
1/4 ts Black pepper
Salt to taste
1/4 c Fat; (butter, margarine,
1/4 c Flour
2 c Liquid; (water, beef stock,
1/4 Chopped; (or more) onion
Chopped garlic. 1 clove; 5
1 ts Ancho chile powder; (or any

INSTRUCTIONS

Never tried it with adobo, but now that you mention it.... Heres the stuff a had on my cheese enchiladas tonight. Heat the fat and flour over medium heat, stirring occasionally, until you get a dark brown rioux. Add the onions and cook until tender. Add the garlic and stir for a few seconds. Add the spices, stirring to blend them and release their flavors, then immediately add the liquid (this is also when I would add the adobo to taste). Stir/whip/blend until the mix is smooth, then let it simmer for at least 10 minutes on low heat, covered. You can strain it if you dont like the lumps of onion and garlic. If you choose to use onion and garlic powders instead, put them in AFTER the liquid and add a pinch of sugar. And if you want, you can add chopped fresh chiles at the same time as the onion. Top the enchiladas with chives, green onion, crab meat, chopped fresh tomatoes, olives, sour cream, or even roasted corn. Posted to CHILE-HEADS DIGEST by Bret on Nov 18, 1998,

NOTES

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Enchilada Gravey

2 ts Ground cumin
2 ts Paprika
1/4 ts Black pepper
 Salt to taste
1/4 c Fat; (butter, margarine,
1/4 c Flour
2 c Liquid; (water, beef stock,
1/4 Chopped; (or more) onion
 Chopped garlic. 1 clove; 5
1 ts Ancho chile powder; (or any

Never tried it with adobo, but now that you mention it.... Heres the stuff  a had on my cheese enchiladas tonight.    Heat the fat and flour over medium heat, stirring occasionally, until you  get a dark brown rioux. Add the onions and cook until tender. Add the  garlic and stir for a few seconds. Add the spices, stirring to blend them  and release their flavors, then immediately add the liquid (this is also  when I would add the adobo to taste).    Stir/whip/blend until the mix is smooth, then let it simmer for at least 10  minutes on low heat, covered.    You can strain it if you dont like the lumps of onion and garlic. If you  choose to use onion and garlic powders instead, put them in AFTER the  liquid and add a pinch of sugar.    And if you want, you can add chopped fresh chiles at the same time as the  onion.    Top the enchiladas with chives, green onion, crab meat, chopped fresh  tomatoes, olives, sour cream, or even roasted corn.    Posted to CHILE-HEADS DIGEST by Bret <bhelge@clarkston.com> on Nov 18,  1998,

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Nutrition

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Serving Size: 1 Serving (59g)
Recipe Makes: 1 Servings

Calories: 206
Calories from Fat: 35 (17%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 174.4mg		6 %
Potassium 492.3mg		13 %
Total Carbohydrate 39.7g		12 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 32.9g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 206

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