A grateful gringo's totally inauthentic interpretation of a great Mexican classic. Makes 8-10 enchiladas, enough for 4-5 people Olive oil 4 chicken thighs (easiest skinless boneless) 2 large white onions White wine (optional) Cumin seeds Coriander Peppers Pepper salt 4 jalapeos (or other green chilies) 1 . 5 pounds tomatillos1 lime4-5 garlic cloves1 bunch cilantro8 ounces Monterey Jack cheese8-10 7 inch tortillas (I make flour, you could make corn)Fry the chicken thighs in olive oil until browned and remove. Roughly chop one of the onions and fry in the same pot until golden brown. Add a teaspoon (or more) each of ground cumin, coriander, and paprika, grind in some pepper, and sauté the spices for a minute. Place the chicken back in and cover with about half white wine, half water (or all water if you don't want to use wine). Mix in a pinch of salt. Cover, reduce the heat to a simmer and cook until the chicken is just beginning to break down, maybe half an hour. Take out the chicken and cut into small pieces. Reduce the braising liquid to a thick glaze. Mix the chicken into the glaze. For the salsa verde, preheat the chicken in the oven to at least 400 F. Halve the chilies, scrape out the seeds and discard (or leave them in if you like it spicy. Peel and halve the tomatillos. Peel the other onion and chop into a few large ones Halve the lime, using just one half if you don't like it too sour, place the veggies and lime in a wide pan and toss in the olive oil, place the pan in the oven while the salsa roasts, peel the garlic cloves after the salsa has some color Assuming you're done, add the whole garlic cloves and stir Gies appear to be half cooked, maybe 20 minutes total Remove the pan Squeeze the juice from the lime and discard Place the salsa in a food processor with a handful of cilantro and puree them until reasonably smooth. Return the salsa to the wide pan. Grate the cheese. Add maybe 1/2 cup of salsa to the hu hn, along with half the cheese. Mix the filling and check if it's seasoned. Grease a 7 x 11 inch casserole dish. Dip a tortilla in the salsa, then place it on the casserole dish. Scoop in a modest filling line and roll up the tortilla, seam side down. Repeat until you have filled your casserole dish and/or used up your filling. Pour the rest of the salsa over the enchiladas and sprinkle over the remaining cheese. Bake uncovered until cheese is browned to your liking, maybe 20 minutes. Garnish each enchiladas with more cilantro if you're into itEnchiladas have been around in one form or another since pre-Columbian times. In fact, it seems people have been figuring out how to make enchiladas for almost as long as they have been figuring out tortillas. The ancient Aztecs made enchilada dishes, which consisted of a fried tortilla with salsa and cheese, covered by another tortilla and topped with a fried egg. Although these dishes have existed for centuries, the term "enchilada" (which literally means "stuffed with chili") was not coined until the 19th century, and the original dish has undergone almost complete transformation since its inception. Today's North American enchiladas typically consist of corn or flour tortillas wrapped around almost any filling imaginable, then topped with sauce and baked. Shrimp, chicken, beef, and cheese are popular fillings, and sauces can range from fiery red chili sauce to a traditional mole poblano. This recipe for making enchiladas is perfect for busy weeknights when you don't have the time to go all out but want to serve up a delicious homemade meal
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Comments and Ratings:10
FOR ALL MY KETO BROTHERS AND SISTERS: This is 100% keto friendly IF you simply replace the flour tortilla with the numerous low carb tortilla options that have popped up such as: B. Carb Counters, xtreme Wellness or Mission. If you can't find it in the regular bread section, look in the international section. Net Carbs: 4-6g per tortilla. Don't eat the whole dish at once
Looks better than what I'm making. I always use breasts and shred the chicken, also corn tortillas, also use serranos instead of jalapenos. I might try adding onions to my green salsa, have never cooked the veggies in the oven, usually just boiled, definitely want to try that. I've been wanting to try something different with them for a while, this might be it.
Even if you didn't anticipate your twist at the beginning, this is an amazing dish. We have a family Mexican restaurant in Valdosta not far from you and we all thought it was delicious. Would love to accommodate you if you ever cook Hispanic dishes or tacos in the future We make everything from scratch
schmidt. Learn how to make enchiladas, and it's a quick and easy way to put a piece of Mayan history on your table whenever you feel like spicing things up. When a melting Southwestern sensation only lasts 35 minutes, there's no reason it can't become a regular part of your weekly meal lineup.
How to make enchiladas what you will need
1 pound ground beef
1 1-ounce package taco seasoning mix or burrito seasoning mix
1 16-ounce can of refried beans
1 10 3/4 Unzen Dose Campbell's® Condensed Cheddar Cheese Soup
1 medium onion, chopped (about 1/2 cup)
1 cup cooked regular long grain white rice (optional)
12 flour tortillas (10 inches), warmed
1 1/2 cups prepared enchilada sauce
Shredded cheddar cheesestep by step
1Heat the oven to 350 degrees F. In a 10-inch skillet, cook the beef over medium-high heat until well browned, stirring frequently to separate the meat. pour off the fat. Toss the spice mix, beans, soup, onion, and rice in the skillet, if desired.
2Spread the beef mixture over the tortillas. Roll up the tortillas and place seam-side down in a 3-quart shallow casserole dish. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
3Bake for 20 minutes or until the enchiladas are hot and bubbly.
Learn how to make enchiladas, and it's a quick and easy way to put a piece of Mayan history on your table whenever you feel like spicing things up. When a melting Southwestern sensation only lasts 35 minutes, there's no reason it can't become a regular part of your weekly meal lineup.
For salsa verde I usually like to add raw spinach, it saturates the extra water and makes it more nutritious without adding too much flavor but also gives it that gorgeous bright green color which I think looks a lot prettier for presentation
I only have one problem with this video and honestly it's the same problem I have with most of your videos. You make me try this recipe but I don't have all the ingredients on hand so I have to go to publix and get what I'm missing
Can you relax with the unbearable excuse, Chef John is probably twice as ideological as you and he keeps that shit out of his videos. Just talk about the food instead of why you aren't worth breathing its air.
I always look forward to your videos, they are really well produced and edited to not only inform but to inspire and entertain. I really hope that this helps you, Mr. Ragusea, keep it up :)
I like that you don't worry about how it looks. Some of the best tasting things I've ever eaten just looked like a mess. If I want to see good food, I go to a fancy restaurant.
Folks, I'm not sure if you guys noticed, BUT Adam didn't scratch the board with his knife edge this time. He turned it on the blunt side to scratch it like we told him I'm proud of us.