Grammy's Kitchen · Enchiladas · Homemade Enchilada Sauce
One of 122 enchiladas recipes we measured
from amandascookin.com
5 cooks on amandascookin.com rate it 5.0★.
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.
| 425 g | 15 oz tomato sauce (1 can) |
| 113 g | 4 oz chopped green chilies (1 can, do not drain) |
| 158 g | 2/3 cup water |
| 50 g | 1/3 cup red bell pepper (chopped) |
| 8 g | 1 tbsp chili powder |
| 1 g | 1/2 tsp ground cumin |
| 1 g | 1/2 tsp dried oregano |
| 3 g | 1 clove garlic minced |
Method: 3 steps, published by amandascookin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just tried a recipe for homemade enchilada sauce tonight, and was very disappointed. It used dried pasilla chilies and tasted a little too earthy and bitter. I decided to look for a different one to try and found yours. Thank you for sharing it.” — a cook, 5.0★
“This sauce recipe was so yummy! The only thing I did differently was I added 1 TBSP of tomato and chicken Knorr bouillon. My kids loved it!” — a cook, 5.0★