How to make THE BEST Baked Green Chili Chicken and Cheese Enchiladas Recipe

hello and welcome to the views club today I'm gonna show you guys how I make green chile and she loves it look a little bit like this like this okay guys this is your pasilla chile and i'm gonna show you how to roast it okay it's the dark green one looks like this I bought one of these little things that I put over my my gas stove I place these here if you have never roasted your peppers start off doing it on a pan it's gonna take you a little bit longer but you'll get it done so you just place them on here again you don't want to leave your your stove for this you want to stay near nearby to make sure that everything is going smoothly I'm telling you this the smell of roasted peppers is just so comforting for me I always knew we're gonna eat good if I can smell roast peppers in our house if you don't like a messy kitchen beware because you do get some of the chili pepper crust slinking off everywhere so you will need to do a good wipe down for your kitchen gotta adjust to the heat of your of your stove and you want to roast it to where it's about like that all the way around you'll see in just a moment take your time and don't rush the step when your Chili Peppers are roasted and dark you want to put them somewhere where they can steam so if you have a plastic bag you can use that if you have a paper bag it's preferable I'm gonna recycle this bag that my bread came in so that it steams in it's softer to peel these peppers I'll show you how to peel them in just a moment do you see how roasted it is it looks burnt and charred off all the skin this skin you can peel it off okay but when you put it in the bag it allows you to steam up for an easier peel of the of the pepper skin and you gotta be careful not to overdo these because if you'd keep them on there for too long they will dry out and you won't be able to have any pepper because it's just gonna crumble into a powder and you just gotta once they all start roasting you got to take your time to see which ones um need to come out next or what size needs it a little bit more the lighting is better here to show you and you see that one already peeled off so Island ready to go in there see that little part that green part try to make sure you get all those cuz then those are going to get stuck and we need it all charred up hello Chile's they're making a debut Hey now that we have the peppers in the bag we're gonna seal it we're gonna roll it up close it and we're gonna let it steam up in there for a good 5 minutes minimum I think that should be a good time for us this is actually a really cool bag I'm gonna save these for next time but keep that there for a little bit okay I'm gonna show you two ways to peel the skin off of your chili and you guys have to decide which one's the best one for you guys okay okay let's go with the first way to do this first way is like this this will just come off that's what when you put it in the bag it makes it all be a lot easier and a lot smoother this one you obtain all the flavor from your cheetah it takes you a little bit more time but I'm gonna be honest with you guys what I do is I rinse it through the water so let me go take you so we can rinse these off and get them done quick oh that was spicy because you want to take out all the seats from the inside out to take them all off okay you're gonna turn your water lightly and this one's really easy because it comes off so this cheetah it's a spicy so what you want to do is you want to start just peeling off the skin from the pepper as much as you can off [Music] that's how I take it off just so that I can guarantee myself to get all the seeds out some of these might be spicy some of them are sweeter than the other so when you are washing it that's when you're gonna be able to tell which one has the spice yes sir hi hello hey guys guess who's helping me because they know what I'm making they are I will do the Ola Ola come let's have this one is the end everybody misses you card you gotta come back I want to work I know you do but they only touch the legs when you eat when you're making food that's true my sister's a very hardworking parent the whole family's hard-working yeah so we're just gonna do this to all the Cheetahs and I'll see you guys in our next step adios adios what we're doing next is we're gonna boil or throw my feels we're gonna put a lid on this and we're gonna leave them here for about ten minutes okay your roasted Basia you're boiled by Mateos chicken this is a cheese queso Oaxaca you guys see it it looks a little bit like this and you just shred it like like string cheese you're gonna need some heavy cream half-and-half or milk we'll work some corn tortillas and when you're picking your corn tortillas pick the ones that are a lot stronger not the flimsy ones some Knorr chicken bullion this is optional but some nutmeg you don't need that much so it's optional salt fresh chicken broth and your garlic is optional those are the things that you're gonna add to make it comfortable for your home you'll need a teaspoon of butter and then half a chopped onions is optional because it'll be part of the filling in your blender you're gonna add about two cups of chicken broth so I'm starting off with two cups of chicken broth you're gonna what you're gonna add your roasted Chile's if you guys ask me if it's another kind of cheat as you can use you can make it comfortable for your home guys this is what I use for my recipe and that's what you guys asked me for so that's what I'm doing and then you're gonna add your comic deals in here [Music] you want to have a runny consistency and I'm gonna pour so you guys can kind of see see that give it a really good blend guys okay our butter has already melted so we're gonna add all our content this is the total I have in here with my broth and all the mixture is about five cups for me depending on your throw might be oh that's the amount of sauce that you're gonna end up getting in here and what we're gonna do we want this to come to a full boil before we can continue with our recipe okay this is where it's gonna be up to you if you have a thick sauce you're gonna have to balance out the thickness with chicken broth or if you do a half-and-half it should be a lot thinner for you or milk but I like it with cream before you guys had anything in here I want you guys to check the flavors in here you want to taste the salt content very smooth the chicken broth comes through I ended up with a few spicy Chile's in here so mine has a little bit of a kick if you have kids make sure that if you smell that chili when you're peeling it and if it's too spicy keep it out and enrols different one so now what you want to do here I'm gonna pour half of my cream because I might not need all of it all right just by looking at this I already know I'm gonna add all this cream that's how I like mine so that's when you're cooking intuitively and not just following a recipe you already know what you like more of and less up so that's how you have to figure out your cooking okay to this this is where it's your choice if you want to add it or not you want to ask some nutmeg and I'm gonna show you is just gonna be a quick swish back and forth cuz that's the minimal amount that you need for this well this is not hardly any alright so hardly anything came out cuz I think I'm losing its sharpness but it's supposed to be just a sprinkle like if you were pouring a slight prinkle sprinkle of pepper that's what it should look like on here I'm sure you guys you can see it barely there maybe I have the rest of this chicken broth right here I don't want it to go to waste so I'm gonna pour it in here because I know how to manage the thickness for you guys just I'd say keep the recipe or do what I'm doing I think those are the difficult times for me when I have to make my recipes and break it down into steps and ingredients because I always do like last-minute oh I can do that like I don't want that to go to waste I'm gonna pour it in here so bring this up to a good boil we're gonna give it another taste mmm so that's where my you know my Holy Grail so that's a teaspoon of chicken bullion and you can start slowly with it until you adjust it to your flavor okay I'd say don't make this one too too thick because when you pour it on your enchiladas you want it to absorb and soft in your enchiladas as well if you guys saw me make the red in Chile's you know what I'm talking about if not you're gonna end up with dry hard corners which I don't mind those either okay I tasted this and it's a little bit bland for my liking so I'm gonna add one teaspoon one more teaspoon to it so that I get enough salt content and seasoning flavor in here like when I say I'm obsessed with this stuff I really am that was part of my everyday cooking I would say so I'm gonna let this come to a little bit of a boil and then we'll taste our flavor at that point okay guys I totally forgot this but this is optional for you you can make it like this or you can make it blended with cilantro I always do start a recipe so I didn't add it to the blend but for my sake for my enchiladas I'm gonna add a whole bunch and blend it with a little bit of this broth and that's the difference that you guys are gonna see right now alright I'm back so I have my blender cilantro with the cream before if you don't like cilantro you're okay to do it this way for me and my family we really like cilantro and definitely cilantro helps you detox for metals so okay guys I'm doing the best I can with these recipes so if I did any adjustments in detail you're gonna have it after the recipe in the description area so let me go ahead and set up for our next step and showed you this before guys but this is how I softened my tortillas because right here they're stiff and they're gonna break and these are soft enough to roll how we need to so just warm up the look the other you're gonna be using and be careful I've been flipping don't deals like that for year so my hands can handle it but I want you guys to be careful okay okay to my chicken I'm gonna add some a little bit of onion my chickens already been seasoned so if you guys want to add extra seasonings like garlic powder just something anything that your little heart desires you can add into the seasoning of the chicken but I suggest you try it the regular way before you start getting creative so that way you know what you like best and what's best for your family okay so we have our chicken blend here for my cheese I have a guest Aloha cup but you can use any kind of white cheese that melts and if you don't have the white cheese use whatever you have at home I know a lot of people like pepper jack but for me I stick with mozzarella I would say a Muenster and this gets all hot God works best so all we're gonna do to the bottom of our baking dish is we're gonna add some of this sauce it's gonna get messy here it's okay excuse my sniffling I have allergies and I'm a little bit cold but don't have a cold which is good let's get ready to assemble these if you like these you can use these with hmm with shrimp or whatever your your fillers are in here okay grab your Theon's dip them in here really well if you use a little tongue it might break a bit but oh that's hot okay we're gonna start off with this I can show you how to assemble so you're gonna grab your chicken however much you want enough so that you roll it and your Gessle whoo just those two together are making me so happy [Music] I don't know there's no perfect amount to the amount that you have to fill in here while you guys are doing this make sure that your oven is heated at 380 degrees I'll string you that is like string cheese well this is gonna be amazing oh yeah you're gonna find that if you like more of the film SEO in here so tomatillo flavor you can put more time with you if you like more of the of the peppers add more of your peppers in here you okay there's I don't think there's a perfect way of making this it's just finding what you really enjoy because a lot of people really enjoy the acidity that the tomatillo brings in here so I think if you like that blend you'll like this recipe that I gave you the portions and quantities that I gave you my godson's allergic to so many things this poor little guy he's allergic to blueberries he is allergic to avocado and finding other allergy to those let me tell you guys he's allergic to Thome ideals I think some type of latex that's in them causes that allergy so if you have people in your family that are allergic to those keep an eye out for all the remainder of this cheese I'm gonna pour it all on the top like this make it extra cheesy okay so it doesn't go to waste and you're gonna pour some of the sauce all over the top you can use this sauce for two luckiness guys it's pretty right on all right let's go put this in the oven guys okay guys we have our enchiladas in the oven it's at 380 degrees it's gonna take you 20 to 30 minutes so in 20 minutes I'm gonna come and check our enchiladas okay this is what my enchiladas look like I'm gonna keep them in for another 5 minutes because I just no but you can eat them right here because everything's already cooked but for me I'm gonna leave them another 10 minutes in so I'm gonna leave them the full 30 we like ours with some Gissel fresco on the top so just pick your favorite gets a nice cool and make sure to crumble it on the top and you guys already know somebody's here waiting to taste this muscle some of that cheese it's really hot it just came out okay huh this cheese guys gets cheesy just like we like it yes that's so good oh it's all good listen mmm delicious if I could I don't need a little bit of salt what do you think delicious good I know I'm me and myself content but I like this cheese because it's fun and stringy and cheesy so did if you guys haven't subscribed make sure to subscribe click that valve for notifications thumbs up so I know if you like this or not and keep your guys's requests coming because I'm delivering as you can see I'm in the zone and you know my sister holds me accountable to give you guys the recipes that you guys asked for so thank you guys so much for watching and I'll see you guys on the next one bye yeah

Channel: Views on the road

Views: 1,228,987

Keywords: enchiladas, views on the road, mexicanfood, views on the road enchiladas, how to make enchiladas, recipes, chicken enchiladas, enchilada (dish), green chile chicken enchiladas, green enchiladas, chicken enchiladas with green sauce, como hacer enchiladas verdes de queso, how to make chicken enchiladas, Recetas mexico, easy recipes for dinner mexican, cooking at home recipes easy, mexican cooking show youtube, homes style coookery, how to make chicken enchiladas easy

Id: jGlB-C-LUAw

Length: 22min 22sec (1342 seconds)

Published: Wed Jan 09 2019