Grammy's Kitchen · Enchiladas · Homemade Red Enchilada Sauce
One of 122 enchiladas recipes we measured
2 cooks on www.lecremedelacrumb.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.
| 794 g | 28 ounces diced tomatoes ((1 28-ounce can)) |
| 15 g | 1 chipotle pepper in adobo sauce ((these can be found near the canned jalapeños at most grocery stores)) |
| 150 g | 1 small white onion (diced) |
| 4 g | 2 teaspoons cumin (divided) |
| 6 g | 2 teaspoons minced garlic |
| 25 g | 2 tablespoons sugar |
| 240 g | 1 cup chicken or vegetable broth |
| salt and pepper (to taste) |
Method: 3 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is so easy and way better than canned enchilada sauce. This recipe is a keeper!” — a cook, 5.0★