Chicken Enchiladas

The formula

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%
aromatics	6%	6%
acid	2%	0%
vegetables and beans	2%	1%
liquid	31%	39%
sweetener	1%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1 g	1/2 teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
20 g	1-2 tablespoons avocado oil (can sub olive oil)
75 g	1/2 yellow onion (diced)
425 g	15 oz. red enchilada sauce (I highly recommend my homemade version)
619 g	2 3/4 cups shredded chicken (see notes)
	Salt (to taste)
9 g	3 cloves garlic (minced)
425 g	1 (15 oz.) can black beans (drained and rinsed)
113 g	1 (4 oz.) can diced green chiles (undrained)
31 g	2 tablespoons lime juice
5 g	1 teaspoon hot sauce
7 g	1 teaspoon honey
12 g	2 tablespoons finely chopped cilantro (plus more to garnish)
	8 (8-inch) flour tortillas
339 g	3 cups shredded Mexican cheese (divided)
	Sour cream (for serving)

Method: 13 steps, published by thecozycook.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Definitely recommend trying this recipe! My husband and I love this recipe and use it in our regular rotation of meals. I also love that you can make this ahead of time for days when you have a small amount of time to cook. We primarily use your recipes for al” — a cook, 5.0★

“Hands down the best, easiest, and tastiest dish I have ever made.  My family loved it. Will be making this one again.  Only thing I did differently is I added some of the spices, lime juice and honey to the sauce, heated the sauce over low a flame to let the” — a cook, 5.0★