Grammy's Kitchen · Enchiladas · Enchilada Sauce
One of 122 enchiladas recipes we measured
from www.jocooks.com
145 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| protein add | 0% | 100% |
| aromatics | 0% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 0% | 39% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 1/4 cup vegetable oil |
| 22 g | 3 tablespoon all-purpose flour |
| 24 g | 3 tablespoon chili powder |
| 227 g | 8 ounce crushed tomatoes (or tomato passata) |
| 473 g | 2 cups water |
| 10 g | 1 tablespoon onion powder |
| 3 g | 1 teaspoon garlic powder |
| 2 g | 1 teaspoon cumin |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 2 g | 1 teaspoon pepper (or to taste) |
Method: 3 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great recipe but I add a tube of national Coney Island chili sauce then fire roasted tomatoes in a can and blend them a little bit and then I add all your spices but cumin cuz chili sauce has plenty of cumin in it and cook it and it's absolutely wonderful, tha” — a cook, 5.0★
“I made this recipe because it was tagged in the 3 Ingredient Mexican Rice recipe - and am so glad I did! I love that I can quickly make enchilada sauce at home. My family is pretty sensitive to heat, so I did half of the chili powder.” — a cook, 5.0★