Grammy's Kitchen · Enchiladas · Easy Chicken Enchiladas
One of 122 enchiladas recipes we measured
7 cooks on www.thereciperebel.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 | |
|---|---|---|
| fat | 2% | 0% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 20% | 6% |
| vegetables and beans | 115% | 1% |
| liquid | 30% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 794 g | 28 oz canned crushed tomatoes (798 ml, no salt added) |
| 237 g | 1 cup water |
| 8 g | 1 tablespoon garlic powder |
| 2 g | 1 teaspoon cumin |
| 3 g | 1 teaspoon onion powder |
| 1 g | 1 teaspoon dried oregano |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon chipotle powder (you can substitute smoked paprika) |
| brown sugar | |
| 14 g | 1 tablespoon oil |
| 150 g | 1 medium onion (diced) |
| 120 g | 1 green bell pepper (diced) |
| 454 g | 2 boneless skinless chicken breasts (about 1 lb) |
| 8 medium flour or corn tortillas (about 7" in diameter) | |
| 339 g | 3 cups shredded Monterey Jack cheese |
| Garnish pico de gallo salsa, sour cream, cilantro, lime wedges |
Method: 12 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.