Grammy's Kitchen · Enchiladas · Quick Red Enchilada Sauce
One of 122 enchiladas recipes we measured
from alexandracooks.com
34 cooks on alexandracooks.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.
| 150 g | 1 small onion, peeled and roughly chopped |
| 18 g | 6 cloves garlic, peeled |
| 15 g | 1 jalapeño, seeded if you are sensitive to heat, roughly chopped |
| 794 g | 28 ounces (5 heaping cups) cherry tomatoes |
| 14 g | 1 tablespoon olive oil |
| kosher salt | |
| 15 g | 1 chipotle in adobo |
| 31 g | 2 tablespoons fresh lime juice |
Method: 4 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Been using this recipe for awhile. Definitly one of the 4 or 5 life changing foods I've ever tasted in my life (and I'm 65, lol). Not enough adjectives to describe how good this recipe is. If u've never made this before, make it today. It will change ur life a” — a cook, 5.0★
“I've made this a couple times and it is my favorite enchilada sauce for ease and flavor. I double your flour tortilla recipe, make a huge batch of chicken tinga, and then make a bunch of trays of enchiladas. Lots of work on one day but so many delicious days o” — a cook, 5.0★