Grammy's Kitchen · Enchiladas · Chicken Enchiladas
One of 122 enchiladas recipes we measured
from preppykitchen.com
61 cooks on preppykitchen.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 | 4% | 0% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 24% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 28% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoons vegetable or olive oil |
| 225 g | 1 medium onion (diced (225g)) |
| 3 g | 1/2 teaspoon salt (plus more to taste) |
| 1 g | 1/4 teaspoon ground black pepper (plus more to taste) |
| 15 g | 5 cloves garlic (minced) |
| 675 g | 1 1/2 pounds cooked shredded chicken breasts ((675g)) |
| 567 g | 8 large 8-inch flour tortillas ((567g)) |
| 340 g | 3 cups Mexican-blend shredded cheese ((340g)) |
| 285 g | 1 batch homemade enchilada sauce (or 2 (10-ounce/285g) cans, divided) |
| Optional toppings: fresh chopped cilantro, sour cream, sliced avocado |
Method: 6 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh my goodness! I love good food, love Mexican dishes, but THIS, hands down, was THE best I've ever had! An enchilada, something so... typical I guess you could say, to toss together for dinner. I thought, ok, I'll try it. THIS recipe, the flavor, the ease of ” — a cook, 5.0★
“Really tasty! The sauce seemed spicy but when you combine with the other ingredients it takes a lot of the heat out. I'll keep that in mind next time I make it. I doubled the recipe but I think it was a lot of cheese, I would remove one or two cups for next ti” — a cook, 5.0★