Grammy's Kitchen · Enchiladas · Homemade Beef Enchiladas
One of 122 enchiladas recipes we measured
91 cooks on thestayathomechef.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 | |
|---|---|---|
| fat | 5% | 0% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 15% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 47% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons vegetable oil |
| 8 g | 1 tablespoon cornstarch |
| 32 g | 1/4 cup chili powder |
| 1 g | 1/2 teaspoon garlic powder |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon ground cumin |
| 0 g | 1/4 teaspoon dried Mexican oregano |
| 480 g | 2 cups vegetable broth |
| 680 g | 1 1/2 pounds ground beef |
| 150 g | 1 medium white onion (diced) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 198 g | 7 ounces diced green chiles (drained) |
| 27 g | 2 tablespoons vegetable oil (for frying) |
| 12 corn tortillas | |
| 339 g | 3 cups shredded Monterey Jack cheese (divided) |
| 25 g | 1/4 cup chopped fresh cilantro |
Method: 9 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have used many of your receipes over the years and thought I would share this idea with you for beef enchiladas. In stead of ground beef, use left over pot roast that has been cooked in a slow cooker; the moistness is great Heat the next day adding the sam” — a cook, 5.0★
“I made 2 batches of these for a family get together. One was according to the recipe and the other was vegan using vegan chorizo and cheese (Daiya Mexican mix). They were both delicious and many guests didn’t realize the second version wasn’t meat or dairy. Th” — a cook, 5.0★