Grammy's Kitchen · Enchiladas · Chicken Enchilada Cornbread Casserole
One of 122 enchiladas recipes we measured
from southernbite.com
6 cooks on southernbite.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 0% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 0% | 6% |
| vegetables and beans | 42% | 1% |
| liquid | 47% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons vegetable oil |
| 450 g | 2 cups shredded rotisserie chicken |
| 284 g | 1 (10-ounce) can enchilada sauce, divided |
| 1 cup self-rising cornmeal | |
| 6 g | 1 teaspoon salt |
| 183 g | 3/4 cup milk |
| 100 g | 2 eggs |
| 128 g | 1 (4.5-ounce) can diced green chilies |
| 418 g | 1 (14.75-ounce) can cream style corn |
| 432 g | 1 (15.25-ounce) can black beans, drained and rinsed |
| 113 g | 1 cup shredded Mexican blend cheese |
Method: 4 steps, published by southernbite.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this tonight. I also didn't have self rising cornmeal (and I didn't see the comment about how to adjust for that) so I used 2 boxes of jiffy cornbread. One for under one for over. I added the green chilies and corn (regular canned, not creamed). I al” — a cook, 5.0★
“Hey Stacey, I was looking for a quick meal to do with a left over rotisserie chicken and I found this recipe on your website. Full disclosure, I didn't have any cornmeal so I cheated and used jiffy mix instead. But, I got to say. this was still a great meal. ” — a cook, 5.0★