Grammy's Kitchen · Enchiladas · Homemade Enchilada Sauce
One of 122 enchiladas recipes we measured
from cookieandkate.com
2,039 cooks on cookieandkate.com rate it 4.8★.
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.
| 41 g | 3 tablespoons olive oil |
| 22 g | 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!) |
| 8 g | 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder) |
| 2 g | 1 teaspoon ground cumin |
| 1 g | 1/2 teaspoon garlic powder |
| 0 g | 1/4 teaspoon dried oregano |
| 2 g | 1/4 teaspoon salt, to taste |
| Pinch of cinnamon (optional but recommended) | |
| 33 g | 2 tablespoons tomato paste |
| 480 g | 2 cups vegetable broth |
| 5 g | 1 teaspoon apple cider vinegar or distilled white vinegar |
| Freshly ground black pepper, to taste |
Method: 5 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh My Goodness! I have never made enchilada sauce before and THIS recipe will be a go to from now now! I did add a pinch of cayenne pepper (because we like it spicy) and it turned out beautifully! I also used King Arthur Gluten-free Measure to Measure flour an” — a cook, 5.0★
“I make this enchilada sauce A LOT. It's so good. To your point about measuring dry ingredients first: My wife came up with the idea of using very small food containers with just the dry ingredients in them. So when I go to make the sauce I just grab one a” — a cook, 5.0★