Grammy's Kitchen · Enchiladas · Enchiladas Verdes
One of 122 enchiladas recipes we measured
from cafedelites.com
4 cooks on cafedelites.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 | 189% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 142 g | 5 oz cooked chicken (shredded) |
| 4 corn tortillas | |
| 306 g | 1 1/4 cups green salsa/salsa verde |
| 28 g | 1/4 cup grated semi-hard cheese |
| 14 g | 1 tbsp crema/sour cream |
| sliced red onion or pickled red onion | |
| fresh coriander (cilantro) |
Method: 6 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these enchiladas tonight and they were absolutely incredible! I decided to make my own salsa verde to go with it, and it was a total game-changer. I just broiled some tomatillos, an onion, and a couple of jalapeños until they got a nice char, then bl” — a cook, 5.0★
“My whole family loved these! The instructions were super clear and the end result was perfectly cheesy and delicious. Thank you for another great recipe!” — a cook, 5.0★