Grammy's Kitchen · Enchiladas · Homemade Green Enchilada Sauce
One of 122 enchiladas recipes we measured
from www.chilipeppermadness.com
65 cooks on www.chilipeppermadness.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.
| 454 g | 1 pound tomatillos |
| 12 g | 4 cloves garlic |
| 30 g | 2 jalapeno peppers |
| 2 poblano peppers | |
| 2 serrano peppers | |
| 12 g | 2 tablespoons chopped cilantro |
| 3 g | 1/2 tablespoon cumin |
| 8 g | 1 tablespoon spicy chili powder |
| Salt and pepper to taste | |
| 480 g | 2 cups chicken broth |
| Juice from 1 lime |
Method: 9 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We loved this recipe! We used this to make green chicken enchiladas. I left out one serrano and roasted a whole bulb of garlic but that's how we roll. I may leave out the chili powder next time to keep it green because I tasted it before adding it and it was j” — a cook, 5.0★
“This recipe looks fantastic. As a vegetarian, I am looking for a substitute for the chicken broth. Would vegetable broth work, or would that give the sauce a strange flavor? Or perhaps acquire twice the amount of the recipe's peppers and garlic, boil the ex” — a cook, 5.0★