Grammy's Kitchen · Enchiladas · Chicken Enchilada Casserole
One of 122 enchiladas recipes we measured
25 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 | |
|---|---|---|
| fat | 1% | 0% |
| protein add | 100% | 100% |
| salt | 64% | 0% |
| aromatics | 13% | 6% |
| vegetables and beans | 10% | 1% |
| liquid | 19% | 39% |
Adapts cleanly: 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 |
| 3 g | 1 tabelspoon 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 ((you can sub smoked paprika)) |
| brown sugar | |
| 14 g | 1 tablespoon oil |
| 150 g | 1 medium onion ((diced)) |
| 120 g | 1 green bell pepper ((diced)) |
| 794 g | 3 boneless skinless chicken breasts ((about 1.5-2 lb)) |
| 10 medium flour or corn tortillas | |
| 452 g | 4 cups shredded Monterey Jack cheese |
| pico de gallo, salsa, sour cream, cilantro, lime wedges, etc for garnish as desired |
Method: 11 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Turned out great. Home made sauce is very good. Easy to make. Delicious as usual. I used a Tex mex cheese and used medium size tortillas creating a wall equaling top of casserole dish to make it like a deep dish pizza look. So good” — a cook, 5.0★
“This is such a yummy recipe! My family loved it! I even change up the sauces that I put in it, but it always, no fail, turns out delicious! Thanks for this awesome dinner!” — a cook, 5.0★