Forktionary

Grandma's Enchiladas Recipe

Indulge in the rich flavors of Grandma's Enchiladas, a treasured family recipe passed down through generations! This classic Mexican dish features tender shredded chicken simmered in a fragrant broth, layered with warm corn tortillas, spicy chili sauce, and melted cheese. Perfect for a comforting weeknight dinner or a festive gathering, these enchiladas are guaranteed to become a new family favorite. Enjoy them traditionally or elevate your breakfast with a fried egg on top – pure heaven! (Low-fat option available.)

Prep Time 30 mins
Cook Time 95 mins
Calories 538.3 kcal
Protein 55g
Rating 5.0 (1 Reviews)
Grandma's Enchiladas 20

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Grandma's Enchiladas

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Grandma's Enchiladas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Grandma's Enchiladas

  1. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces. Place in a large pot and add enough water to cover (about 4 cups).
  2. Season the chicken broth with 2 tsp sea salt, 1 tbsp garlic powder, 1 tbsp chili powder, 1 tbsp cumin, 1 tsp oregano, 1 tsp sage, 2 tbsp lemon juice, and 2 bay leaves.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until chicken easily shreds.
  4. While chicken simmers, sauté 1 medium onion, chopped, in 1 tbsp olive oil until softened. Set aside.
  5. Once chicken is cooked, reserve 2 cups of the cooking broth. Shred the chicken.
  6. In the same skillet, heat ½ cup vegetable oil over medium-high heat. Add a pinch of salt.
  7. Fry 12 corn tortillas (6-inch diameter) until lightly browned but not crispy, adding more oil as needed. Set aside.
  8. Preheat oven to 350°F (175°C).
  9. Spread 1 ½ cups of your favorite chili sauce in a 9x13 inch baking dish.
  10. Dip each tortilla in the chili sauce and layer it in the baking dish.
  11. Layer half of the shredded chicken, half of the sautéed onions, and 1 ½ cups shredded cheddar cheese over the tortillas.
  12. Repeat layers with remaining chicken, onions, and cheese.
  13. Pour remaining chili sauce over the top and sprinkle with ½ cup of reserved chicken broth.
  14. Bake for 20-25 minutes, or until heated through and bubbly.
  15. For a crispier top, broil for 1-2 minutes. Let stand for 5 minutes before serving.
  16. Garnish with shredded lettuce, diced tomatoes, and your favorite taco sauce.

Nutrition Information (Approximate per serving)

Sodium

36 g

Sugar

7g

Fat

62g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Breakfast & Brunch Main Dish / Dinner Poultry Chicken Recipes The Americas American Mexican Healthy Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Main Dish 4 Hours Or Less