Grammy's Kitchen · Enchiladas · Crispy Chicken Enchilada Wraps
One of 122 enchiladas recipes we measured
37 cooks on www.melskitchencafe.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 | |
|---|---|---|
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 6% |
| acid | 1% | 0% |
| vegetables and beans | 0% | 1% |
| liquid | 27% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 350 g | 2 to 3 cups cooked, chopped chicken |
| 324 g | 1 1/2 to 2 cups cooked white or brown rice |
| 425 g | 1 (15-ounce) can pinto or black beans, rinsed and drained |
| 284 g | 1 (10-ounce) can green or red enchilada sauce (see note) |
| 113 g | 1 (4-ounce) can green chiles, drained |
| 50 g | 1/2 cup chopped cilantro |
| 15 g | 1 tablespoon fresh lime juice, more or less |
| 1 g | 1/2 teaspoon ground cumin |
| 1 g | 1/2 teaspoon dried oregano |
| 1/4 teaspoon chile powder | |
| 1 g | 1/4 teaspoon garlic powder |
| 2 g | 1/4 teaspoon salt |
| Pinch of black pepper | |
| 225 g | 8 to 10 (8-inch) tortillas |
| 282 g | 2 to 3 cups shredded Mexican-style cheese (or a combo of Monterey Jack and cheddar) |
| Cooking spray |
Method: 8 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are so so so good! The leftovers are to die for too. I reheat them in the Airfryer and that makes them even more crispy! With that in mind, I think these would make a perfect add to doing a batch of freezer meals, individually wrapped so you can take ” — a cook, 5.0★
“These are great! I made a batch yesterday and put them in the freezer without cooking. Today, I put one in the microwave on "melt" to thaw and then into the air fryer for 6 minutes one side and 5 on the second side. Perfect. ” — a cook, 5.0★