The Washington Post: Enchiladas With Chili Gravy

Think of this as a kit: a spice blend, a sauce for coating the tortillas and a killer gravy you'll be glad to have on hand. The components can be made on different days, and all are great to have around. Assembled and frozen enchiladas make a nice, homey meal for houseguests or housesitters.

The recipe makes more chili gravy than you need here, but you'll be happy to have it on hand, for topping tostadas, scrambled eggs, chilaquiles and more.

Make Ahead: The chili gravy can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. The spice blend can be refrigerated in an airtight container for up to 1 month. The tortilla sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Defrost completely and stir to re-blend before using.

Click Link for recipe and story:

https://www.washingtonpost.com/recipes/enchiladas-chili-gravy/15666/