Grammy's Kitchen · Enchiladas · Chicken Enchiladas
One of 122 enchiladas recipes we measured
from therecipecritic.com
4 cooks on therecipecritic.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 9% | 0% |
| protein add | 100% | 100% |
| aromatics | 0% | 6% |
| vegetables and beans | 69% | 1% |
| liquid | 58% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 280 g | 2 cups cooked and diced chicken |
| 54 g | 1/4 cup olive oil |
| 15 g | 2 tablespoons all-purpose flour |
| 24 g | 3 tablespoons chili powder |
| 425 g | 1 (15-ounce) can tomato sauce |
| 360 g | 1 1/2 cups vegetable stock |
| 1 g | 1/2 teaspoon garlic powder |
| 2 g | 1/2 teaspoon onion powder |
| 1 g | 1/4 teaspoon cumin |
| salt and pepper | |
| 8-10 flour or corn tortillas | |
| 339 g | 3 cups shredded Colby Jack cheese |
Method: 6 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This enchilida sauce is to. die. for. I was nervous making it for the first time but your instructions were very clear. Thank you for sharing the recipe--I will be making these on repeat!” — a cook, 5.0★
“I just made these today as written and they were great! I made the enchilada sauce as well and it made all the difference! This is the only enchilada recipe for us now. Thanks so much!” — a cook, 5.0★