Grammy's Kitchen · Enchiladas · Chicken Enchilada Chili (Easy Cafe Zupas Cop
One of 122 enchiladas recipes we measured
40 cooks on www.favfamilyrecipes.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 | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 6% |
| vegetables and beans | 17% | 1% |
| liquid | 42% | 39% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3600 g | 2 boneless skinless chicken breasts |
| 490 g | 2 cups red enchilada sauce |
| 245 g | 1 cup green enchilada sauce |
| 641 g | 1 (22.6 ounce)can cream of chicken soup |
| 244 g | 1 cup milk |
| 284 g | 1 (10-ounce) RO*TEL diced tomatoes & Green Chilies |
| 16 g | 2 tablespoons chili powder |
| 2 g | 1 teaspoon paprika |
| 6 g | 1 teaspoon salt |
| 425 g | 1 (15-ounce) can black beans, (drained and rinsed) |
| 425 g | 1 (15-ounce) can corn, (drained) |
| 113 g | 1 cup shredded cheddar cheese |
| 115 g | 1/2 cup sour cream |
| tortilla strips | |
| sour cream | |
| shredded cheddar cheese | |
| cilantro | |
| sliced avocado |
Method: 5 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this using the red enchilada sauce recipe provided within the recipe. I made cream of mushroom soup since I had no chicken and used it in place of the cream of chicken soup. I used 10 oz can of mild green enchilada sauce (wasn't sure what I was going to” — a cook, 5.0★
“This recipe is delicious! We have made it ten times now and it always turns out great. One advice on the recipe name: this is Mexican food, not Spanish (I am from Spain and we don't use enchilada sauce and other spices that you can find in Mexican recipes).” — a cook, 5.0★