Grammy's Kitchen · Enchiladas · Easy Chicken Enchilada Casserole
One of 122 enchiladas recipes we measured
279 cooks on www.melskitchencafe.com rate it 4.7★.
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 | 1% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 101% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 567 g | 20 ounces green enchilada sauce |
| 340 g | 12 ounces salsa verde |
| 560 g | 4 cups cooked shredded or chopped chicken |
| 3 g | 1 teaspoon garlic powder |
| 3 g | 1 teaspoon onion powder |
| 1 g | 1 teaspoon dried oregano |
| 3 g | 1 teaspoon chili powder |
| 2 g | 1 teaspoon cumin |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 14 white or yellow corn tortillas (cut in half) | |
| 226 g | 2 cups shredded Monterey Jack cheese |
| 113 g | 1 cup shredded cheddar cheese |
| Fresh chopped cilantro |
Method: 6 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I make this casserole about half-dozen times a year for our church's sharing pantry. For the chicken, I make a batch with taco seasoning and some salsa in the slow cooker. I then layer everything and put it in the freezer. The next day, I drop it off for the s” — a cook, 5.0★
“Loooooove this so much. I've made according to recipe and it's delicious! This last week I switched the corn tortillas for flour and added a can of white beans and it was also delicious! We topped with sour cream, lettuce, and diced tomatoes. Sooo yum! Mel nev” — a cook, 5.0★