Grammy's Kitchen · Enchiladas · Chicken Enchiladas with Green Sauce
One of 122 enchiladas recipes we measured
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 | 3% | 6% |
| vegetables and beans | 8% | 1% |
| liquid | 11% | 39% |
| sweetener | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 5400 g | 3 boneless (, skinless chicken breast halves) |
| 411 g | 1 (14.5 oz) can chicken broth |
| 12 corn tortillas ((I prefer Guerrero Brand)) | |
| 1 recipe Green Enchilada Sauce (, recipe follows) | |
| 340 g | 3 cups shredded Monterrey Jack cheese ((about 12 oz.)) |
| Sour cream (, for serving) | |
| 240 g | 1 cup chicken broth |
| 450 g | 5 medium tomatillos ((husked and rinsed)) |
| 198 g | 1 (7 oz.) can diced green chilis, undrained |
| 30 g | 3 Tbsp yellow onion |
| 150 g | 1 green onion |
| 3 g | 1 clove garlic |
| 19 g | 3 Tbsp cilantro |
| 1 g | 1/2 Poblano pepper |
| 1/2 lime juiced | |
| 8 g | 2 tsp sugar |
| 1 g | 1/2 tsp cumin |
| Salt and pepper to taste |
Method: 7 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.