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.
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!
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.
This!! I have learned, if I'm making these enchiladas, double the recipe if you actually want to eat one! My son and husband can devour all of them without apology!!
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*…
I love watching your videos. But here’s my trick to the sticky garlic issue, wet the garlic before you smash and peel, wet garlic and wet hands no sticking. 😊
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 …..
Made this recipe, WOW better than the restaurants! I am now addicted. I also used 1 Chipotle pepper in sauce to Give it some smokey flavor Highly recommend 👌
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.
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.
I wouldn't feed this to my children that would be considered child abuse
“A little blessing of extra”, I’m 100% stealing that line.
Ya garlic fingers are the worst !
Enchiladas need to be covered in sauce.
I love it can’t get enough cant wait to try thanks for sharing
I'll add a can of mexican corn [drained ] and a 1/4 cream cheese.
Gotta serve with mexican rice and jalapeno cheesy cornbread.
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!
You look so Guero that if you dont say your Mexican, no one will ever know.
Love your videos.
Thanks alot you are so awesome we will all be very excited to get to try some of your hard work thanks again from Alaska
Fantastic recipe,thank you!!❤
Your funny Brian, I would love to see the authentic version🥁🤞
Or garlic seasoning not too much
Salt pepper Chile powder garlic powder seasoning salt n hot water flour
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.
Flour tortillas?!!!!😢
Hmm usually like your stuff, but enchilada sauce has to be made with whole chilis… not gravy based
This!! I have learned, if I'm making these enchiladas, double the recipe if you actually want to eat one! My son and husband can devour all of them without apology!!
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*…
Amazingly looks yummy 😋. Making it right now
Im sorry but those are not enchiladas…
I love watching your videos. But here’s my trick to the sticky garlic issue, wet the garlic before you smash and peel, wet garlic and wet hands no sticking. 😊
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 ❤
Made this recipe, WOW better than the restaurants! I am now addicted. I also used 1 Chipotle pepper in sauce to Give it some smokey flavor
Highly recommend 👌
I just tried the recipe and it was delicious! The chicken was so tender and the enchiladas were full of taste. Thanks for sharing the recipe! 😊
Who is Brian? Really? Is that info really necessary? Not…
I recommend having that stove burner adjusted. The flame should be blue.
The mixture is too rich and will be throwing off undesirable combustion by-products.
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.
The Mexican popped out with the non-exact spice measurements and copper pot