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  1. i am a latina that does not know how to cook, I am making enchiladas for the first time. today 3/30/24 LOL , my husband married me because he thought i was a good cook. wrong assumption! LOL. He n😂ver asked.

  8. The sauce was delicious. We were eating it by the spoonful before we even assembled the enchiladas! Sure, it might not be an authentic recipe, but it was easy to make and we all loved the finished product. Thanks for making it clear, easy and fun to watch!

  15. I made these with both 8-inch flour and 8-inch corn tortillas. I thought the corn tortillas were better and this is why: The flour tortillas were a bit dry and tough on the edges, they stuck to the pan and to each other, and – most important given that this recipe makes a lot – they didn't reheat well and tended to be slimey. (This could be a factor of cooking in an electric oven at 7,000 ft. elevation, which can create issues compared to cooking closer to sea level.)

    When I used the corn tortillas I went with my mother's method, which was to lightly fry the tortillas just until they were soft and pliable (5-10 seconds each side), setting them aside on a paper towel, and then filling according to the recipe. The enchiladas made with corn tortillas separated easily, cut easily with a fork, and reheated in the oven with no issues. I would also say that I think corn tortillas have a better flavor and texture.

    I recommend making a double batch of the enchilada sauce to make sure you have enough (you can freeze any leftover). The sauce is excellent. Way better than any purchased in a can. I'm making this for company tomorrow night, along with Spanish rice, shredded iceberg lettuce and sliced tomatoes, chips with a selection of homemade salsas, and a Mexican chocolate cake.

  19. If you're going to use store bought tortillas at least get raw tortillas. It takes 2 minutes to cook them. And these that you used not only taste terrible but they also require cooking/prepping. Video after video of people that are clueless about tortillas ( cook, heat or prep). They eat them practically raw and think they're good.
    Please don't call these "best*…

  23. Decades ago I had tasted this dish for the very first time ……and flipped out !!! Ingredients were not readily available in Mumbai ……but finally on my son's request tried it out ……John love your recipies the mostest ….so had to try this out

    Over the moon as it brought back memories of the dish i first tasted …..

    Thank you for the share ❤

  28. Growing up in a Mexican American family, we only ever used corn tortillas for enchiladas. I never even knew some people used flour tortillas until after I joined the military and started traveling. I'm now 56 and I've tried enchiladas with the flour tortillas several times both made by different individuals who swore they were the best as well as restaurants and I can say without a doubt that I hate them. It has nothing to do with if it is authentic or not. I eat and make food that I find tastes good (to me and my Family) and couldn't care less what is authentic or not. My problem with flour tortillas being used specifically for enchiladas (or anything with a lot of sauce) is that the flour tortillas turn back to dough when coupled with a sauce. I don't like eating dough so I now avoid them. If given the choice I would prefer to go without than to use flour tortillas. I only use corn tortillas for enchiladas as a personal preference.

    I only mention this for anyone else who may follow this recipe and not like it due to the type of tortilla. Or anyone who has never tried either. I would suggest trying both corn and flour tortillas, than deciding which you prefer. There are lots of videos on the corn version. The biggest thing with the corn tortillas is that they need extra preparation before you use them. They are usually lightly fried (3-5 seconds) to make them more pliable although I did see one individual who basically steamed the corn tortilla before using it for enchiladas.

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