Grammy's Kitchen · Enchiladas · Easy Enchilada Sauce
One of 122 enchiladas recipes we measured
3 cooks on www.thereciperebel.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 oz canned crushed tomatoes (798 ml no salt added) |
| 237 g | 1 cup water |
| 8 g | 1 tablespoon garlic powder |
| 2 g | 1 teaspoon cumin |
| 3 g | 1 teaspoon onion powder |
| 1 g | 1 teaspoon dried oregano |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon chipotle powder (or smoked paprika) |
| 1 pinch ground cinnamon (optional) | |
| 15 g | 1 pinch cayenne pepper (optional - if you prefer it spicy) |
| 4 g | 1 teaspoon brown sugar (optional - to balance flavors) |
Method: 3 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is wonderful! I did have another recipe that required more steps and needed to be cooked but once I found and tried this one the old recipe has been retired! Not just because it is so much easier but also because it tastes better in the recipe I us” — a cook, 5.0★
“👍” — a cook, 5.0★