Grammy's Kitchen · Enchiladas · Chicken Enchiladas (with Homemade Enchilada
One of 122 enchiladas recipes we measured
7 cooks on www.cookingclassy.com rate it 4.9★.
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 | 0% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 54% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 612 g | 2 1/2 cups (1 batch) homemade enchilada sauce (, recipe link in notes below) |
| 14 (6-inch) corn tortillas | |
| 788 g | 3 1/2 cups cooked shredded chicken* |
| 170 g | 1 1/2 cups (6 oz) shredded cheddar cheese ((mild or medium)) |
| 170 g | 1 1/2 cups (6 oz) shredded monterey jack cheese |
Method: 10 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have been reading your recipes for awhile now and thought I would try the chicken Enchiladas with home made sauce. The idea is good but needs more sauce in the tortillas and a lot more sauce over the finished dish. Also had to double the enchilada sauce. Go” — a cook, 4.0★
“Hey Jaclyn! This was my first time trying enchiladas and it was a blast! I really liked the combination of the tender chicken and the homemade red enchilada sauce! Thanks for this awesome recipes and greetings from germany! :)” — a cook, 5.0★