Grammy's Kitchen · Enchiladas · Slow Cooker Chicken Enchilada Casserole
One of 122 enchiladas recipes we measured
2 cooks on littlesunnykitchen.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 | 0% | 0% |
| aromatics | 13% | 6% |
| vegetables and beans | 12% | 1% |
| liquid | 31% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 g | 1 teaspoon chili powder |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon sweet paprika |
| 1 g | 1/2 teaspoon ground cumin |
| 2 g | 1/2 teaspoon onion powder |
| 0 g | 1/4 teaspoon dried oregano |
| 1 g | 1/4 teaspoon ground black pepper |
| 680 g | 1 1/2 pounds chicken breast |
| 425 g | 1 15-oz can black beans (rinsed and drained) |
| 150 g | 1 medium yellow onion (about 1 cup, diced) |
| 9 g | 3 cloves garlic (minced) |
| 284 g | 1 10-oz can red enchilada sauce |
| 154 g | 1 cup corn (canned or frozen) |
| 115 g | 1/2 cup sour cream |
| 8 small corn tortillas (cut into strips) | |
| 170 g | 1 1/2 cups shredded Colby-Jack cheese |
| Sliced jalapeno, diced avocado, pico de gallo, extra sour cream, lime wedges, chopped cilantro (optional, for serving) |
Method: 9 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I added some diced green chilis and used hatch medium heat red enchilada sauce. I also used chicken thighs. This was a hit! My son (28) wants me to make it everyday! Lol” — a cook, 5.0★
“I used Las Palmas Red Enchilada Sauce and seared the chicken before tossing it into the crockpot. This was easy and fantastic.” — a cook, 5.0★