Grammy's Kitchen · Enchiladas · Cheese Enchiladas
One of 122 enchiladas recipes we measured
16 cooks on www.dinneratthezoo.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% |
| aromatics | 6% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 46% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 284 g | 2 10 ounce cans red enchilada sauce |
| 339 g | 3 cups shredded cheddar cheese |
| 282 g | 2 1/2 cups shredded Monterey Jack Cheese |
| 10 flour tortillas (8 inch size) | |
| 1/2 cup sliced black olives | |
| 40 g | 1/4 cup sliced green onions |
| cooking spray |
Method: 8 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were delicious. We also used flour tortillas made at the grocery bakery (HEB). I used a block of Tilemook cheddar and a block of Mexican white queso. I sprinkled a little bit(a dash of taco seasoning) in the cheese. I had some enchilada sauce still re” — a cook, 5.0★
“Made these for my fussy grandson and froze for him to bring on a fishing trip. I used Mexican shredded cheese instead of Monterey Jack and he loved them!! I have another batch in my freezer made with chicken for my other grandson and husband.” — a cook, 5.0★