Grammy's Kitchen · Enchiladas · Roasted Poblano Salsa Chicken Enchiladas wit
One of 122 enchiladas recipes we measured
from iowagirleats.com
It ranks #1 of 122 for heat level among the enchiladas recipes we compared. 1 cooks on iowagirleats.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% |
| salt | 3% | 0% |
| aromatics | 34% | 6% |
| vegetables and beans | 362% | 1% |
| liquid | 0% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| extra virgin olive oil | |
| 1644 g | 4 vine-ripened tomatoes |
| 2 g | 1 poblano pepper |
| 150 g | 1 small onion (peeled then halved) |
| 3 g | 1 head garlic (top 1/4" sliced off to reveal cloves) |
| 25 g | 1/4 cup packed cilantro |
| 1 lime | |
| 18 g | 1 Tablespoon salt |
| 2 g | 1 teaspoon pepper |
| 454 g | 2 chicken breasts (~1lb, pounded to an even thickness) |
| garlic salt | |
| pepper | |
| 8 corn tortillas | |
| 227 g | 8 oz freshly shredded Queso Quesadilla or Monterey Jack cheese |
| 822 g | 2 vine-ripened tomatoes (seeded and chopped) |
| 1/2 cucumber (peeled, seeded and chopped) | |
| 8 g | 1/2 jalapeno (seeded and minced) |
| 75 g | 1/2 small onion (minced) |
| 25 g | 1/4 cup packed cilantro |
| juice of 1 lime | |
| salt | |
| pepper |
Method: 6 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I'm glad you reshared this recently, I made it last night and it was a huge it with everyone! I'm crazy about cilantro, makes everything taste so fresh. This one will be going into my regular rotation, thanks Kristin!” — a cook, 5.0★