Grammy's Kitchen · Enchiladas · Sour Cream Chicken Enchiladas
One of 122 enchiladas recipes we measured
from www.culinaryhill.com
It ranks #120 of 122 for heat level among the enchiladas recipes we compared. 34 cooks on www.culinaryhill.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 | 10% | 0% |
| protein add | 100% | 100% |
| aromatics | 34% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 173% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoon butter (melted) |
| 15 g | 2 tablespoon all-purpose flour |
| 284 g | 1 (10-ounce) can red enchilada sauce ((see note 1)) |
| 240 g | 1 cup chicken broth ((see note 2)) |
| Salt and freshly ground black pepper | |
| 14 g | 1 tablespoon vegetable oil |
| 150 g | 1 medium onion (peeled and diced) |
| 113 g | 1 (4-ounce) can green chilies (drained) |
| 210 g | 1 1/2 cups cooked chicken (shredded and divided (see note 3)) |
| 230 g | 1 cup sour cream ((see note 4)) |
| 8 (6-inch) corn tortillas ((see note 5)) | |
| 227 g | 2 cups shredded Monterey Jack cheese ((8 ounces)) |
| scallions (thinly sliced, for garnish) |
Method: 6 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“YAAAAS. All the enchiladas, please. Love the sour creamy-ness you've got goin' on here too. Makes them so much better!” — a cook, 5.0★
“Wow…this was so easy to make and it tasted delicious. Will never make enchiladas any other way!” — a cook, 5.0★