Grammy's Kitchen · Enchiladas · Cheesy Chicken Enchilada Casserole
One of 122 enchiladas recipes we measured
30 cooks on www.spendwithpennies.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 | |
|---|---|---|
| fat | 1% | 0% |
| protein add | 100% | 100% |
| aromatics | 13% | 6% |
| vegetables and beans | 23% | 1% |
| liquid | 48% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 onion (diced) |
| 120 g | 1 green bell pepper (diced) |
| 6 g | 2 cloves garlic (minced) |
| 2 g | 1 teaspoon cumin |
| 3 g | 1 teaspoon chili powder |
| 154 g | 1 cup corn kernels (thawed or drained if needed) |
| 113 g | 4 ounces canned mild green chiles (chopped) |
| 900 g | 4 cups cooked shredded chicken |
| 567 g | 2 1/2 cups red enchilada sauce (about 20 oz) |
| 6 medium corn tortillas | |
| 282 g | 2 1/2 cups shredded Monterey jack cheese (or Mexican cheese blend, divided) |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Such a hit in our house! We loved it so much, we are making it again this week! I prepped it in advance and baked it for supper the next night. So yummy, and so easy to make. SWP Employee” — a cook, 5.0★
“Super big hit with the family. Added a pitcher of margaritas and it was perfect!” — a cook, 5.0★