Grammy's Kitchen · Enchiladas · Holy Mole Enchiladas
One of 122 enchiladas recipes we measured
4 cooks on www.gimmesomeoven.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% |
| aromatics | 0% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 0% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 batch holy mole sauce | |
| 7-8 large flour tortillas | |
| 3600 g | 2 baked chicken breasts (shredded (or your preferred filling)) |
| 850 g | 2 (15-ounce) cans pinto or black beans (rinsed and drained) |
| 227 g | 1 (8-ounce) bag shredded cheese (I recommend either a Mexican blend or Pepper jack) |
| toppings: toasted sesame seeds |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are sooo good. Plus the Mole was way easier than I though. I'm buying bulk chili powder and making these all the time. Never ordering take-out Mexican again! :)” — a cook, 5.0★
“Muy Bien!! I didn't have almond butter so substituted with peanut butter-delicious! No veg stock but chicken stock worked well. Thanks for demystifying mole.” — a cook, 5.0★