Grammy's Kitchen · Enchiladas · Chicken and White Bean Enchiladas with Cream
One of 122 enchiladas recipes we measured
from www.skinnytaste.com
207 cooks on www.skinnytaste.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 0% |
| protein add | 100% | 100% |
| aromatics | 5% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 16% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 g | 1 tsp olive oil |
| 40 g | 1/4 cup minced white onion |
| 6 g | 2 cloves garlic (minced) |
| 128 g | 4.5 oz can chopped green chiles |
| 439 g | 15.5 oz can Navy beans (or Cannellini beans) |
| 227 g | 8 oz cooked shredded chicken breast |
| 59 g | 1/4 cup water |
| 1800 g | 1 chicken bullion |
| 2 g | 1 teaspoon ground cumin |
| 5 g | 1 teaspoon butter |
| 80 g | 1/2 cup chopped white onion |
| 15 g | 2 tbsp flour |
| 240 g | 1 cup reduced sodium chicken broth |
| 198 g | 7 oz can chopped green chile |
| 30 g | 2 jalapeños (chopped (I used jarred)) |
| kosher salt | |
| 115 g | 1/2 cup light sour cream |
| 85 g | 3/4 cup reduced fat Mexican cheese |
| 8 8-inch flour tortillas | |
| chopped fresh cilantro or scallions (or both!) |
Method: 12 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made these for an extended family meal. Turned out great, and a guest said it was comparable to a menu item at a popular Mexican restaurant chain. I was hesitant to add the jalapenos as we have spicy-sensitive family members, but I ensured to omit the seeds an” — a cook, 5.0★
“Made these yesterday to rave reviews, which is impressive coming from a picky teenager. I drained the beans and it turned out fine. Next time I make them I won't. I thought about running the sauce through my blender but was too lazy and kind of like the textur” — a cook, 5.0★