Grammy's Kitchen · Enchiladas · Enchilada Chicken Roll-Ups
One of 122 enchiladas recipes we measured
from www.skinnytaste.com
48 cooks on www.skinnytaste.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% |
| salt | 1% | 0% |
| aromatics | 0% | 6% |
| vegetables and beans | 21% | 1% |
| liquid | 36% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2 g | 1 teaspoon cumin |
| 2 g | 2 teaspoon dried oregano |
| 3 g | 1 teaspoon garlic powder |
| 1 g | 1/2 teaspoon chili powder |
| 6 g | 1 teaspoon Kosher salt |
| Freshly ground black pepper (to taste) | |
| Cooking spray | |
| 284 g | 1 10-ounce can mild red enchilada sauce (I used my homemade enchilada sauce) |
| 680 g | 1 1/2 pounds 3 boneless, skinless chicken breasts, cut in half lengthwise |
| 113 g | 1 4-ounce can mild green chilis |
| 113 g | 1 cup reduced fat shredded Mexican cheese blend |
| 170 g | 1 large avocado (yield 6-ounces, cubed) |
| Chopped cilantro (for garnish) |
Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is now one of our GO TO meals. It's super tasty and easy to make. We pounded the chicken breast to get a better roll-up, but it's not necessary. Double it for great left-overs.” — a cook, 5.0★
“I’ve made these twice and now and they take so much longer than the recipe indicates. Next time I’m going to pound the breasts myself so they are super thin. Tastes great thought ” — a cook, 5.0★