Grammy's Kitchen · Enchiladas · Shredded Beef Enchiladas
One of 122 enchiladas recipes we measured
from www.chelseasmessyapron.com
1 cooks on www.chelseasmessyapron.com rate it 4.0★.
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 | 0% | 0% |
| aromatics | 8% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 30% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 9 g | 1-1/2 teaspoons salt |
| 2 g | 1 teaspoon pepper |
| 41 g | 3 tablespoons olive oil (divided) |
| 1077 g | 2.25 to 2.5 pounds beef chuck roast |
| 150 g | 1 large yellow onion (diced) |
| 1 g | 1 batch taco seasoning (see note 1) |
| 567 g | 20 ounces mild red enchilada sauce |
| 113 g | 1 (4-ounce can) mild diced green chiles |
| 454 g | 1 (16-ounce) can refried beans |
| 8 medium flour tortillas (see note 2) | |
| 170 g | 1-1/2 cups shredded sharp Cheddar cheese |
| 170 g | 1-1/2 cups shredded Monterey Jack cheese |
| Toppings as desired (see note 3) |
Method: 6 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Used the slow cooker & the meat turned out well! Made the homemade taco seasoning described with the mild enchilada sauce and it was good although a little spicy (too much so for the kids). Do you have any suggestions to cut back on the heat? We thought th” — a cook, 4.0★