I have made enchilada gravy for years, and to be honest, although I know there are some fine enchilada recipes that are THM friendly and look great, I just haven’t eaten any beef enchiladas since starting this diet. The reason is that none that I have discovered, have used the chili gravy that I love. But all that has changed now…Announcing…Low Carb Enchilada Gravy! We <3 it!!
First, I discovered how to make Country Gravy after reading the gravy recipe from this wonderful low carb cook by replacing the regular flour with coconut flour! (*note that this is an older recipe and I now use THM baking blend in the gravy.)
From there it was just a short hop to figuring out that I could convert my beloved enchilada gravy recipe, and so here it is, Yay! I’m so happy about this! I made it for my husband last night and he declared it to be as good as my old recipe and better than the restaurants!
Wow, that’s high praise from my guy that was born and raised in Houston’s East End!
I converted this from my original recipe as is so it makes enough for 2 batches of my normal size enchiladas. I store it in the fridge for up to a week.
Remember- this gravy will continue to thicken somewhat as it cools because of the coconut oil.
- 3 Tblsp. oil – (I used refined coconut oil-no flavor)
- 3 Tblsp. coconut flour *See note
- 4 cups chicken stock
- 4 Tblsp. chili powder
- 1 Tblsp cumin
- 1/2 Tsp. salt (this is to taste but don’t add in more until you’ve tried seasoning with the tomato paste)
- 2T tomato paste or 1/2 cup tomato sauce (optional)*
- 1/2 tsp xanthan gum
- Heat oil in medium-sized (stainless preferred) frying pan and whisk in coconut flour.
- Whisk constantly to prevent sticking until it’s brown (which it does quickly).
- Remove from heat.
- Whisk in the cumin and half the chili powder to make a thick paste.
- Slowly add in half the broth while whisking well. Then add in the other half of the chili powder and whisk it in then add in all the broth.
- Add in the rest of the ingredients except the xanthan gum then reduce heat to between medium-low and low.
- Fast simmer for several minutes to break down the coconut flour and let flavors combine, usually 10 minutes for me while stirring occasionally.
- It will continue to thicken as it cools so play with it to get it the consistency you want.
- When first done it will have a slightly thickened pourable consitency and a great flavor!
- If you should wish to use the xanthan gum just sprinkle it over the top of the HOT sauce and quickly whisk in 1/2 xanthan gum into the HOT mixture..You can use more if you’d like it thicker but DO NOT OVERDO WITH THIS BINDER and WHATEVER you do don’t boil it.
- Remember- this gravy will continue to thicken somewhat as it cools because of the coconut oil.
- Boiling this in the stock helps reduce the grainy texture but some will remain and it won’t be noticeable in the recipe because corn flour has a graininess too and it is part of the experience.
- You can use more of the xanthan gum if you want it thicker once it’s cooled but you’ll need to reheat it to add it in. DO NOT OVERDO WITH THIS BINDER and WHATEVER you do don’t boil it.
I use this recipe as an enchilada sauce for this Low Carb Skillet Enchiladas.
It can also be used as a meatless chili sauce for this recipe for Cheesy Hot Dog Pie.