Grammy's Kitchen · Enchiladas · Easy Chicken Enchiladas
One of 122 enchiladas recipes we measured
from sugarspunrun.com
7 cooks on sugarspunrun.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 | 12% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 82% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 450 g | 2 cups shredded chicken |
| 551 g | 2 1/4 cups enchilada sauce (divided ) |
| 226 g | 2 cups shredded cheese ((I like monterey, colby jack, cheddar, or a blend of these), divided) |
| 80 g | 1/2 cup sweet white, or yellow onion (finely chopped (optional)) |
| 10 6 ” corn tortillas |
Method: 8 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I sautéed onions and used 2 10-oz cans of canned chicken. I drained the chicken, mixed in some cream cheese and a tiny can of green chilis, and, of course, added 1 and a half cups of cheese to the stuffing mixture. I used flour tortillas, and it was so super g” — a cook, 5.0★
“I made this for my family tonight. We really liked it. I think my personal preference would be just a bit less onion or to sauté them before adding. My husband insisted on adding extra cheese. I’m looking forward to making my own sauce for next time. Thanks fo” — a cook, 5.0★