Grammy's Kitchen · Enchiladas · Chicken Enchilada Casserole
One of 122 enchiladas recipes we measured
from amandascookin.com
57 cooks on amandascookin.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 | 0% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 92% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 828 g | 29.2 oz enchilada sauce (1 jar) |
| 18 corn tortillas (18-20 tortillas, cut in half) | |
| 450 g | 2 cups cooked chicken breast (shredded or diced) |
| 227 g | 8 oz cheddar cheese (grated) |
| 227 g | 8 oz Monterey jack cheese (grated) |
| cilantro, olives, tomatoes, avocado, sour cream (optional for garnish) |
Method: 10 steps, published by amandascookin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this receipe. I was holding a family dinner with one vegan guest and one vegetarian. I used diced tomatoes, black beans, chopped onions a sprinkle of corn and vegan cheese. On the chicken one, I added the veggies too. The group was VERY happy. The ve” — a cook, 5.0★
“I would add some green chilies and maybe black beans for some more flavors.” — a cook, 5.0★