Grammy's Kitchen · Enchiladas · Shredded Beef Enchiladas
One of 122 enchiladas recipes we measured
127 cooks on www.browneyedbaker.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 | |
|---|---|---|
| fat | 6% | 0% |
| protein add | 100% | 100% |
| salt | 3% | 0% |
| aromatics | 136% | 6% |
| vegetables and beans | 188% | 1% |
| liquid | 52% | 39% |
| sweetener | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 9 g | 3 cloves garlic (minced) |
| 24 g | 3 tablespoons chili powder |
| 4 g | 2 teaspoons ground cumin |
| 4 g | 2 teaspoons ground coriander |
| 4 g | 1 teaspoon granulated sugar |
| 6 g | 1 teaspoon salt |
| 567 g | 1 1/4 pounds top blade steaks (trimmed of fat) |
| 14 g | 1 tablespoon vegetable oil |
| 300 g | 2 yellow onions (finely chopped) |
| 425 g | 15 ounce tomato sauce |
| 118 g | 1/2 cup water |
| 113 g | 4 ounces Monterey Jack cheese (shredded, divided) |
| 113 g | 4 ounces sharp cheddar cheese (shredded, divided) |
| 33 g | 1/3 cup chopped fresh cilantro |
| 30 g | 1/4 cup chopped canned pickled jalapeños |
| 12 6-inch corn tortillas |
Method: 7 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Fantastic recipe! I’ve been using it for years! I often make it in the slow cooker by making the recipe up until the point of simmering. Instead of simmering I put it all in the crockpot at that point and let it cook on low for 8 hours. I use a cut of meat tha” — a cook, 5.0★
“We absolutely loved these the first time going to make them again tomorrow but this time I want to use the slow cooker. We omitted the jalapeños last time since my little one doesnt like spicy but i think this time im going to add the diced green chilies. I'm ” — a cook, 5.0★