CHICKEN ENCHILADAS | Cheesy Enchiladas Made Easy | ENCHILADA SAUCE RECIPE

welcome back everybody today I'm going to be making cheesy chicken bait and she loved us this is more of tex-mex style enchiladas so if you want other styles of enchiladas maybe the way my grandmother used to make I will link those recipe videos below or somewhere in the video I also have a popular tex-mex style ground beef enchiladas I'll link that as well but today I am using leftover chicken to make baked enchiladas okay you guys so in my last video or one of the last two videos I did a whole chicken in the instant pot and part of the chicken here I have a little over a pound of chicken a pound to a pound and a half of cooked chicken works in this recipe so I basically chopped it up shredded it up so what I'm going to do is season this and seasoning or the chicken is up to you salt and pepper I'm using a little bit of seasonal seasoning salt you guys know I use that a lot I'm going to add a little bit of ground cumin and I'm going to be using chili powder a lot of you like to see what I use so for those of you that always want to know today I'm using the boldness yes to brand the other brand I used to use which I had a lot of was the McCormick brand but I'm out now so this is what I'm using so a little bit of chili powder and if I had to guess maybe a quarter teaspoon of all of these you know if you want things to be saltier than go for it and also in my original recipes I like to use chicken bouillon powder and some of you don't like to use that well you could use you know today I'm going to be using a chicken broth I'm gonna skip the chicken flavored powder but you definitely can use that and again I will link my other recipe video so you can see how I make it the enchilada sauce there so a little bit of onion powder and I'm gonna give this a mix okay so that's season now I want to show you I reserved my chicken broth from my instant pot which is gonna I'm gonna use this for my enchilada sauce so this will definitely be enough fat to start a roux and this I'm gonna actually add a little bit more water and I as I warm it up I should get around two to two and a half cups of chicken broth and that's what's going to be the liquid I use today for my enchilada sauce now I am going to prepare my corn tortillas here I have 14 and I'm going to pass them lightly through hot grease just quickly between 5 to 10 seconds and this step does two things it makes them soft and pliable which is easier to roll them out and it will keep its texture and shape once you pour the sauce and bake them in the oven if you skip this step then you run the risk of your enchilada disintegrating because of the sauce so this is why I do this now now in one of my last videos I use the microwave method where I brushed oil on each each one of these and then you know put it in the microwave that also will work but I'm just gonna do what I usually do so here I'm adding some oil to my preheated griddle so this should be heated the oil should be hot enough at this point and this is not really frying them as it is just heating them through with the hot oil if you start to fry these for too long they get like those thatha's they start getting crunchy and that's not what you want so just do this quickly so you see that just like that and actually what I do is I sort of put it on the Thor Thea over here before I put it on my sheet just to get rid of that excess oil there we go so I'm going to put it on a baking sheet right here as I pass them through the oil so at this point I had to add a little more oil to the griddle but I'm almost done and I just want to mention this and one of my last videos as somebody was like I wonder what your whole body looks like or you know why aren't you showing this you guys I'm gonna be honest I'm living my best life right now and self-quarantine I will probably see you guys on camera in the fall to be quite honest I'm loving not wearing makeup and clothes right now I am literally in my just whatever t-shirt my house shoes and just I really don't want to get ready for the camera so if you're curious to what I look like you know I have over 500 videos posted on YouTube you can find one I'm sure but yeah so for those of you wondering why I'm not on camera these days because I don't wanna so sorry about that all of my tortillas are past due the hot grease oh they are warm and pliable now I'm gonna work on my enchilada sauce so here I have that rendered chicken fat from the broth that I scraped from the top and actually I'm just gonna add maybe just a little bit of cooking oil to make sure that's a quarter of a cup okay so this is already preheating through here so I'm going to sprinkle in my all-purpose flour and this is going to be the start of our room by the way I will be putting all the measurements and ingredients in the description below and I am changing things up a bit today I'm a bit relaxed so for example you know I'm gonna go ahead and use that chicken broth when it came to the flour I just put three heaping tablespoons or just four loosely packed tablespoons I'm sort of eyeballing you guys but I promise I'll put the recipe in the description below for more accuracy so I'm gonna go in and add my two tablespoons of chilli powder mix that in this will sort of wake up the dry seasonings and spices okay so I'm gonna sprinkle in just a little shake of ground cumin because I like it my garlic powder and you can substitute a lot of these ingredients of fresh ingredients like garlic and onion powder with fresh you know if you got it mix that in now hot pan room temperature too cold liquid equals no lumps I'm gonna go in with give that a mix you just want to keep mixing it to make sure there are everything is well combined and no lumps form I'm gonna add a pinch of salt to this just like that and that's it my enchilada sauce is done prepared corn tortillas 14 of them and here I have shredded mild cheddar and mozzarella cheese mix I found two small blocks I'm using about 12 ounces of shredded cheese if you want things cheesier go for it here is my enchilada sauce almost two and a half cups of sauce 2 cups yeah so here is my 9 by 13 baking dish so first thing I'm going to do is actually take some of my cheese maybe a cup of it maybe half of it yeah and just mix it in with the chicken I'm using clean hands you're gonna need your clean hands for this if you want to use your kitchen gloves sure go for it so this is gonna go for the filling so I'm going to add maybe a half cup of my sauce to the bottom of this pan just spread that out on the bottom sometimes I do this if I can remember and sometimes I'm like whoops I forgot but this really does help get the sauce all over the corn tortillas because I'm a cheater I don't dip my tortillas in the sauce and then roll them out I just pour it on top ok so corn tortilla just take a little handful of our mix our filling and just give it a tight roll your hands are gonna get messy but you know it is what it is pull back on the roll a little bit to secure it and then seam side down boom in your pan actually I think this way will work we'll see so again your thought yeah take your chicken and cheese and roll it just like that I'm gonna spread it now I'm going to pour all of my sauce these are saucy cheesy meaty chicken and she got us and I'm not mad at this this is if you guys ever want to know what comfort food is to me it's definitely a good tex-mex enchilada I know a lot of people I get a lot of hate comments that these aren't rural and she lavas that's not how they make them in Mexico which trust me I know my family in Mexico trust me they throw down when it comes to I and she taught us but this is just how I grew up eating them sorry guys this is how I like enchiladas baked chicken we got enchiladas rolled extra chicken all the sauce now let's go in with all the cheese right on top and I better start preheating my oven let's do that first someone asked they DM me yesterday was it the day before about making these ahead of time let me tell you you can make your enchiladas ahead of time without the sauce you know past your your 30s through the grease roll everything out and if you want you know put it in the fridge overnight and then when you're ready to make them make your sauce pour your sauce add your cheese and voila you can make your enchiladas but if you do this complete thing with the sauce the cheese ahead of time I've done this the 30 I will either do one of two things it'll drink up and soak up all of the sauce or if you didn't pre-heat and warm your tortillas through the grease it's gonna disintegrate and turn to mush so that is my advice you can definitely make all your enchiladas ahead of time as far as rolling them out but don't pour that sauce until you are ready to bathe okay let's try this again so here I have my enchiladas covered with aluminum foil I'm going to bake this in a preheated oven at 375 degrees Fahrenheit for 20 minutes covered I'm going to remove the aluminum foil and continue baking for about 10 to 15 minutes until the top is melted and bubbly so here is my pot of rice that I made very simple I didn't even add fresh ingredients to it I just kind of whipped it up together and I also have I found a little bit of iceberg lettuce and some leafy green lettuce my Purple Onion I finally finished it and I'm going to add a little bit of fresh avocado a squeeze of lime salt and pepper and that's going to go on the side for a salad you know I'm gonna have to try one for you guys I'll take one for the team here but this is so cheesy look at that mmm I hope you give this recipe a try I hope you like it and thanks for watching you

Channel: Simply Mamá Cooks

Views: 287,647

Keywords: cheesy chicken enchiladas, best homemade enchilada sauce, homemade enchilada sauce recipe, simply mama cooks enchiladas, the best enchilada sauce, baked chicken enchiladas recipe, oven baked chicken enchiladas, enchiladas rojos de pollo, enchiladas made easy, enchilada sauce recipe, enchiladas, enchilada recipe, enchiladas recipe chicken, moiras enchiladas, fold the cheese, schitts creek enchilada recipe, how to make enchiladas, tex mex enchiladas recipe

Id: aT7yvPu9S5k

Length: 13min 40sec (820 seconds)

Published: Sun Mar 22 2020