Grammy's Kitchen · Enchiladas · Best Chicken Enchiladas
One of 122 enchiladas recipes we measured
33 cooks on www.smalltownwoman.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 | |
|---|---|---|
| fat | 1% | 0% |
| protein add | 100% | 100% |
| aromatics | 13% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 0% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Homemade enchilada sauce | |
| 14 g | 1 tablespoon canola oil |
| 150 g | 1 medium onion finely chopped |
| 6 g | 2 cloves garlic minced |
| 425 g | 1 15-ounce can black beans drained and rinsed |
| 450 g | 2 cups cooked shredded chicken |
| 198 g | 1 7-ounce can diced green chiles |
| Salt and freshly ground black pepper to taste | |
| 8 large flour tortillas (8 inch) | |
| 282 g | 2 1/2 cups Mexican blend cheese (see notes) |
| assorted topping such as cilantro (chopped tomatoes, minced jalapeno, sliced black olives, sour cream (optional)) |
Method: 5 steps, published by www.smalltownwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My new favorite chicken enchiladas. I love the homemade enchilada sauce. It really is so much better than canned enchilada sauce and it takes this recipe ove the top!” — a cook, 5.0★
“Chicken enchiladas and a good corn salad was a pairing hard to beat! Everyone in the family really enjoyed it even my picky toddler. Thanks for the recipe.” — a cook, 5.0★