Grammy's Kitchen · Enchiladas · Easy Enchilada Cups
One of 122 enchiladas recipes we measured
10 cooks on www.gimmesomeoven.com rate it 4.9★.
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 | 5% | 6% |
| vegetables and beans | 10% | 1% |
| liquid | 36% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 (10-count) package Old El Paso Small Flour Tortillas |
| 284 g | 1 (10-ounce) can Old El Paso Red Enchilada Sauce (or you can use my homemade enchilada sauce) |
| 397 g | 1 (14-ounce) can black beans (rinsed and drained) |
| 113 g | 1 (4-ounce) can Old El Paso chopped green chiles |
| 280 g | 2 cups shredded cooked chicken (*or other desired filling (see options below)) |
| 77 g | 1/2 cup whole-kernel corn |
| 113 g | 1 cup shredded Mexican-blend cheese |
| 25 g | 1/4 cup chopped fresh cilantro |
| 40 g | 1/4 cup thinly-sliced green onions |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made these and my husband loved them! Said we need to make them again. Had them for supper, no sports needed! Easy to make - I heated the tortillas in the microwave to make them more flexible.” — a cook, 5.0★
“I made these yesterday and my husband loved them. I thought they were delicious I will definitely be making them again. I gave 5*’s . Easy and fun to make.” — a cook, 5.0★