Chicken Enchiladas (the best) Rachel cooks with love ❤...press down arrow for recipe.

hi everybody i'm rachel from rachel cooks with love we've been real busy today getting things ready because we're getting ready to go back to Texas so it was a very very busy day so I thought I would make something simple and to me making green chicken enchiladas are simple so that's what I'm gonna do I was debating on whether I should use some fresh green tomatoes for my thumbs up or if I should use some of the one that I have already canned as you can see this is all I have left a few months ago my Ron and I made some of this green tomato salsa and this would be perfect and ideal for the empty loads that I'm gonna make today but we still had a few little green tomatoes on the vine and I didn't want to let them go to waste and besides it's really really cold so you know I probably did probably go bad so we picked our little baby green bell peppers as you can see they're really nice and small because you know we thought well quite leave them on the vine and we got some of our jalapenos off the vine too and look at these okay small these are I just thought they were cute but I thought they were safer in here then to be out there with our cold weather and so instead of opening these I think I'm gonna take them with me to Texas so anyway I just want you to share these with you and show you that just put these are just plain green tomatoes with a little bit of salt and onions in there and they would have been perfect but I'm gonna use fresh ones so they won't go to waste so in my blender here I've got some green tomatoes that I just boiled real quick just until they lost its color I'm gonna add two and a half garlic cloves and I'm gonna add a can of green chilies in there just like that and then I'm gonna add a little bit of water just just a little bit not even half a cup and then I am going to just gonna whip it up [Applause] [Applause] just like that so let's get started you know there's a lot of different ways of making chicken enchiladas you can make them with a red sauce you can make them with a green sauce you can use sour cream you can make them with cream cheese you can make them with green tomatoes you can make them with oh my feels there's just so many different ways of making green enchilada but throughout the years as I have made green enchilada I say green then you're kind of whitish because of the cheese and the cheese - there's many different cheeses that you can use mostly I like pepper jack I like I like mozzarella that's funny my kind of like my last choice but I do like the siba cheese you know so even Jesus there's different cheeses you can use and this recipe that I'm going to fix today has become like my Ron and mind favorite so I'm gonna share it with you so the I got my pen here a little hot so the first thing I'm gonna do is I'm gonna put in about Oh two teaspoons I'm sorry tablespoons of butter little more 20 and then when I add a little bit of olive oil in there mix with it just like that and then I'm gonna melt it just let it come and milk just like that so this is my Lake who say you know like a cast iron it gets hot really quick oh you don't want it to burn so as it's melting I'm gonna put in about two tablespoons of flour and what I'm doing is I'm gonna make a room first and what you want to do is you wanna you know just don't stop don't stop stirring with your whisker because you want it to work you don't want it to get funky but you do want it to come to a light golden brown like this and you know this combination of butter with flour and [Music] chicken you don't have you know chicken broth makes the best dreams it's a chicken gravy turkey gravy you know and you can do the same thing brown gravy you can use butter you can make a rule like this and then you can add beef broth instead of the chicken broth and you can make the best homemade gravy no need for you to to buy anything so I just keep on whisking like that I'm gonna raise my heat up a little bit to about yeah about medium there and I do want it to come to a light golden brown but you don't want to burn it you just want it to get a little bit of a golden brown color [Music] today I went and before it got started I went ahead and boil some a couple of chicken breasts that I had and I added a clove of garlic and I have that way so that's the brought that I'm going to use I had about half a cup I mean I'm sorry one cup in the freezer so I went ahead in Nam foggy it out and I mix it with the water that I use the board on my chicken so it's gonna be a great combination that could make good music here a little bit Brown just the way I wanted to be mmm and I can smell it he just smells so good that combination with a butter now I'm gonna add my broth and I got my broth ready here I'm gonna have it in here and I'm going to add about that's two cups because this holds all cups now I'm gonna get my tomato mixture here and I'm gonna put it in there just like that and I'm gonna give it a nice stir and you know the reason I like to use green tomatoes better than I like to use tomatillos and I'm gonna tell you why I think tomatillos I do I do use them and as a matter of fact I use them quite a lot in a lot of different dishes but in my enchiladas I'd rather use the green tomatoes I don't think they're as acidic as that oh my user and I do like to eat that chili Alice and I don't want them to be very acidic so I'd rather use the green tomatoes now the butter and the flour rule that are in there just kind of tone it down the acidity of the tomatoes so they it's just such a delicious taste so now that I have this all mixed I'm going to let it simmer a little bit less than medium for about five minutes my enchilada sauce has already come to a light boil and I'm going to add half a teaspoon of cumin I'm gonna add half a teaspoon about a thermal and I'm gonna add a little bunch about this size of finely chopped seed just like that I'm gonna stir it around you know my rants not very crazy about cilantro but it just gets lost so good in this sauce that it just gives it a fantastic flavor he doesn't really get as much of a taste out of it as he does like with other dishes there we go mmm this is about the time when you want to taste it you want to add your salt you know I did I did add some salt into the chicken water when I was boiling my chicken I added some salt in there and so I'm gonna taste it just to be sure and see if I think it needs some more I think I'm gonna add a little bit of salt just a little bit this is about half a teaspoon right here in this little spoon here half a teaspoon of salt and I'm also gonna add half a teaspoon of pepper like that then I'll stir it around I'll stir it around and I'm going to let it simmer bring it up to a very light oil just about where it's at let it continue doing what he was doing why do I get my ready now with a copy and a lot of people like to use flour tortillas some use corn tortillas because they don't like the flower it depends on your taste now I've done it before with flour tortillas and I think they're delicious and corn tortillas are delicious too now like I said since we're getting ready to leave I don't have any flour tortillas made or even store-bought but I do have corn tortillas so that's what I'm gonna do so I'm gonna have some cooking oil into my pan you have to add a lot it's just gonna be just a little bit because the tortillas are gonna go in and out really quick now I'd say quick I mean real quick just like that there's one here's another one and I'm gonna keep on doing that I've got my enchilada sauce nice and ready and it just smells and tastes delicious so the first thing i'm gonna do is i'm using this pyrex dish and so what i'm gonna do first is I'm gonna go ahead and just put some of this in the bottom like that oh I can smell that butter in there I can smell the cilantro a little bit of the cumin and the other guy know just like that you don't have to put a lot but you do want to put some because you don't want for for them to stick or dry up okay so I got some Mexican crema here and I'm also gonna drizzle some of that on top like that you can put as much as you want I could go crazy with this just like that no put an R there so now I'm gonna roll my enchiladas I'm gonna put some chicken and you can put as much as you want now if you notice I didn't put any onions when I first went to make my enchilada sauce and that's because my Ron likes it just a little bit crispier he doesn't want it to get lost in the sauce for that reason you know I could have just used powdered onion powder but so I left it for this time so I've got the chicken in here I've put the onions in there these are optional obviously if you don't like the onions you don't have to use them now in here in my cheese I use pepper jack because Ron loves pepper jack and I always keep it in the refrigerator and he likes to go cut pieces and snack on it at night and so I've got pepper jack in here as a matter of fact I've got all the cheeses that I had left over so that I don't have any cheese's left over and have to worry about it so I mostly have pepper jack Monterey Jack that I had and a little bit of cheddar as you can see there's a little bit of cheddar in there all cheeses are good I don't think there are some that are not any better than the others so I'm gonna go ahead and put some cheese in there and then I'm going to put a little bit of the sauce on there actually it's something she'll a sauce just a little bit like that now I'm gonna roll them up put one in here like that here's a second one put it all in there put some onions put the cheese put some of my enchilada sauce in here like that here's another one and I'd like to leave a little space with this just a little space and I'm gonna do the other three this is my last one here I like to leave a little bit of space because it's easier to serve if you get a real tight or if you put them sideways like that which I never do then when you want to take them out you break other ones out so I'd rather use another dish then to make them real tight and use another one now as you can see as you can see they they are spaced out there's a little space in between I'm gonna go ahead and add some some of this side chili sauce on top like that and I like for it to have plenty on the sides like that have plenty on the sides then I'm gonna go ahead and put some cheese on top and this is freshly grated it's just so good I just want to take a mouthful of it so I put some of that cheese on top like this then I add a little bit of a chicken that I had left over you want to make sure that there's plenty on the sides like this plenty on the sides over here over here and the reason you want to do that is because if you don't you'll have very dry tips so now I've got a ready like that I'm gonna put them in the oven I've got my F oven set at 350 I'm gonna put them in the center now everything that we've got in there in DNG that is wrapped is already cooked so we put them in the oven mostly so that the cheese will melt everything will just come together so I'm going to go ahead and set it for about 15 minutes and let's see what's going on and then I'll be back it's been 15 minutes so I'm gonna give my enchilada sighs now when you make it you love us you like to let them sit for just a little bit after you bring them out of the oven cuz they can break on you cuz they're so hot so I'm gonna let them sit here for just a few minutes and then I'm gonna serve I'm gonna go ahead and serve myself I left them out here for about four minutes you want to be careful with them just like me just a little scoop that's a Mexican rights that I made earlier today during lunch time only because I like it on the side now I'd like to eat my enchiladas putting on a little cilantro on top like this little tomato I love cilantro he's going like this then I put a little bit of trim on top just like this I'm waiting a minute you can have channel beans on the side you can really have anything you like CDs [Music] oh my gosh mmm little bit of rice you know what and she loves like this with tomato sauce is my favorite because it's not so acidic now if I had used to Matthews I would have used maybe two tomatillos and maybe four Tomatoes because I want to tone it down a little bit even if you did use all tomatillos when you make that Roux that I made with the flour and the butter and then the chicken broth you tone it all down now the salt is just perfect on this because I have you salt to boil my chicken that's when you can adjust it these are my enchiladas right here Hey look at this see mmm mmm and they're just a little tiny bit of a spice from them some green chilies if you liked my video if you like my enchiladas please subscribe if you haven't yet if you subscribe touch the little bell and you'll get a notification every time a new video comes up please give me a thumbs up let me know give me your opinion a suggestion and thank you very much

Channel: Rachel cooks with love ❤

Views: 290,984

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Id: 5GQA4NEYZNU

Length: 23min 53sec (1433 seconds)

Published: Sat Nov 02 2019