Grammy's Kitchen · Enchiladas · Spaghetti Squash Enchilada Bowls
One of 122 enchiladas recipes we measured
from www.skinnytaste.com
It ranks #121 of 122 for tortilla integrity among the enchiladas recipes we compared. 42 cooks on www.skinnytaste.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 | 8% | 0% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 0% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 289% | 39% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2 small spaghetti squashes | |
| 9 g | 2 teaspoons olive oil |
| 1 g | 1/8 teaspoon kosher salt |
| black pepper (to taste) | |
| 327 g | 1 1/3 cups homemade enchilada sauce (see here) |
| 113 g | 1 cup part-skim shredded Mexican cheese blend |
| chopped cilantro and scallions for garnish |
Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My trick when I need chipotle chiles in adobo sauce: I pour the entire can into my mini food processor and blend til smooth. I use the amount called for in the recipe, usually a tablespoon or 2, which can easily be adjusted to taste. (My husband once accidenta” — a cook, 5.0★
“This was delicious! Both my husband and I really enjoyed it. I've made several different stuffed spaghetti squash recipes over the years, and this one is definitely going in the rotation. Like some of the other reviewers, I decided to kick it up a notch by add” — a cook, 5.0★