This traditional Chicken Enchilada Recipe of tortillas coated and fried in a rich enchilada sauce and stuffed with chicken, cheese, …
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We're ADDICTED to This Mexican Dish
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You should try enchiladas mineras.
loved the subtle emphasize on minimizing waste in the kitchen!! sometimes, the viewer just has to assume that nothing goes to waste in the recipe video but sometimes it's hard to imagine what to do with the leftovers
Ok I’m salivating here!
I made this tonight. My son came to me and said Dad, you outdid yourself. Delicious. My wife said very good. Thank you!
I want to thank you chef Parisi, for your love of food. Your instruction is great, recipes are fabulous, and your personality is so relatable. Keep up the good work!
Btw: made these tonight and the family said, this is Sunday dinner.🤙
Add curry powder to the sauce ❤
Make collabos with other food YouTubers such as binging with babish and joshua weissman ❤
Idk if it’s because I use store bought corn but no matter what any time I try to dunk them in a sauce they fall apart and break up
It took me 30 whole seconds and now I don't like this person
Looks delicious 😋
Too much work
This is better than adding chicken bouillon
Excellent.
Looks Gorgeous 😍
As a first gen Mexican American, I can tell you this is EXACTLY how my mom used to make us Enchiladas growing up, she was born and raised in Mexico…this is legit!
Chef Billy, I'm stopping in to say I was wrong. I thought the way to cook the corn tortillas was oil first then sauce then fill. While that is indeed one way of doing it, I did a deep dive to see who/where the sauce then oil method originated and found it to be Michoacan. I thank you for showing me something new, as always!😎
@Chef Billy Parisi HOLY SMOKES!!! Made this enchilada sauce yesterday and it is AMAZING!!!!! ⭐⭐⭐⭐⭐
It looks fine. But no no thats not how they do it in mexico.
that was great!
Oh yum!!! My favorite Mexican food!!
Looks absolutely delicious! And I typically like making things from scratch. But try this. Find some frozen taquitos at Costco, they come in chicken(?) rolled in flour tortillas or beef(?) in corn tortillas. Get some canned enchilada sauce, green if chicken, red if beef enchiladas. Put some sauce in bottom of baking dish. Add taquitos. Cover with sauce and grated cheese. Bake 350°F for 30 minutes. Done. Outrageously easy. You won't believe how good!
I want to see a Mexican Grandmothers reaction video to this…
Chef Parisi, I have to tell you, I wouldn't change a thing from your recipe, this is exactly how I make my enchiladas rojas. Whenever I am out of mexican crema, I put a little bit of vinegar in heavy whipping cream, let it do its magic, and add some salt when it has thickened. You really can't substitute sour cream for Mexican crema! thank you so, so, much for what I consider, is honoring my roots and appreciating my mexican heritage. Might I suggest that your next mexican recipe be mole? Thanks Chef!
Billy the secret to enchiladas is the sauce! In Chicago they always use pre made bottle or can. When I moved to Oklahoma a Mexican neighbor showed me how to make red sauce.
Just grabbed everything for this. Only bummer is i used the lock of my homemade stock last night. But this ahould still be phenomenal. Prepping everything tonight and doing the fill/finish tomorrow..
Who makes that rondeau pan brother Billy???
Chef this looks amazing! I can hardly wait to try it. Puts me in the mood for a traditional Mole Sauce. We are going to need you for that!
Excellent recipe and techniques! Those look so bomb! The technique of dipping your tortilla in the sauce first then quickly frying in very little oil is the Sinaloan style. Enchiladas are a regional dish of the Mexican gastronomy that differ from state to state. Some of the best I’ve had are Jalisco style, Michoacán style, Sinaloa style and Oaxaca style. Insanely underrated delicious dish if made correctly, or should I say,
authentically, with a sauce made from scratch and corn tortillas, each treated individually accordingly to style. I’ve made them combining styles and techniques from different states.
WTF? Things that do not belong in an enchilada sauce…Cloves, cinnamon, sesame…How do you even defend that as "authentic?" Perhaps, but rarely, in a mole, but not a chile based enchilada sauce.
I always warm up my tortillas prior to frying so it won’t fall apart 👍 looks delicious
Can't wait to try this. Especially the sauce. Thanks!
When Billy said you can use any neutral-flavored oil, Chef Jean-Pierre's voice immediately came into my head and said "Or you can use clarified BUTTER! You can't go wrong with BUTTER, whoa whoa hah hah!"
I feel like I have access to so many wonderful chefs giving me so many wonderful ideas, it's so much fun. I'm not even a third of the way through this video yet and already know I'm going to make it. Billy had me at the first ten seconds.
an easier way is to throw your tortillas over your burner get a little char on them then dip into your sauce, then fill. much cleaner and you get more depth from the tortilla itself and better texture from drying the tortilla out some from the burner. less dishes,less clean up, less frying in oil etc.
I’m going to have to try this, looks delicious.
Hello Chef Billy
This is very similar to my grandma's recipe The toppings are slightly different but "The Chile sauce is Queen"
Thanks for sticking to traditional Mexican recipes 💗😋💜
That plate w your spices looked like a happy face w a black eye!
Great recipe! Do you have any suggestions for people allergic to onions? What would you sub in instead?
Wow, that sauce!
Surprised the enchiladas never went in the oven.
Madre de Dios…. Thanks!
OMG these look amazing and I'm drooling.
Vegetable scraps go to my rabbit.
Hi Chef, wonderful recipe! So happy to see you using traditional Mexican spices. The only thing I would caution in using is the root end of the onion , it always has dirt in it, but the other onion skins are wonderful to use. 😊👍
Hey, Chef Billy! I watch all your videos and always learn something new! I was born and raised in Arizona and I've been making enchiladas for a long time. My question for you is regarding the order of cooking the corn tortillas. We have always cooked for seconds in oil THEN place in the enchilada sauce before assembling. Just the opposite where you first placed in the sauce then the oil. Do you have a reason for doing it in that manner? Thanks so much! Love your channel!
Too many steps. Too much trouble.
How could it not be outstanding when you're cooking with the freshest ingredients! Look at that stock! I'm going to give it a go. Thank you so much!
Nice watch. What is it?
I'm going to make a bunch of that sauce and can it!
I love Mexican cuisine and I am sure your recipe will be delicious, too.