How to make the BEST Easy Homemade Enchiladas Recipe | Enchiladas de pollo al horno receta Mágica!!!

hello and welcome in today's recipe i'll be showing you how to make the best enchiladas i'm going to show you how to make your chili powder i'm going to show you how to make the most luxurious sauce and for those of you that need meal prep stick around to the end because i'll be showing you how i meal prep enchiladas so that i can have them any day of the week what i have in this bowl is one pound of guajillo chilis i'm not going to keep you here for all of the chilis but i did save one so that you know what i did with all of them so what you're going to do is you're going to cut your stem and you're going to remove as many of the seeds as you can and today we're just going to focus on using guajillo for those of you that don't have a preference for spice this is a great time to remove all the veins because that holds a lot of heat now some of you might get a bag of this and the brand that i've been using is el guapo and a lot of you have been using and what you'll notice with this brand is that their chiles are so fresh that they're very pliable now we need them to be a little bit dry for the process that we're going to do next and if you don't have uh dry chilis you can put them outside in the sun for a while which is the best thing to do or you can place them in your oven and i'll leave a recommendation in our description area for you now what i want to tell you guys is that these chiles are so fresh that when you open them up you might get one that has a little bit of molding that's natural it doesn't mean that the company is bad it just means that these cheetos are so fresh that they even created a mold so what you want to do with those toss them out but look at the rest of them the rest of them are still good and what i mean by mold is that you get like right in the center you might get one or two here and there but it doesn't happen to me often but in case that happens to you keep your bag toss the bad one and keep it going it's kind of like um it's not the same as the apples you know one apple will spoil the rest it's not the same for chile and you might get a moth here and there but that's because they're sun-dried you'll be okay if you find little flying bugs here and there these are usually sun-dried right so what you want to do is you want to make sure to rinse them off pat dry them well you don't want to soak them in the water and wash them you know get a cloth clean them up set them to the side and make sure that they're dry if you're going to be making this recipe with the chili powder if not it's not going to blend in your blender and that's totally going to defeat the purpose we have another recipe that i'll link in the description for you that can show you how to use it when you boil your chilis next what you want to do is you want to chop them up and if you have them crispy you can just crumble them in here mines are just dry enough i live in a very humid area so they're just where they need to be i'm going to go through this whole pound of chilis this is a perfect example i get to show off just for a moment for you guys okay that crumble is what we're looking for and the rest is just dry enough i'm telling you when you live in the humidity everything just gets damp all of a sudden um what if you don't have a high power vitamix not to worry you can use the mr coffee grinder the new one it's super easy just one setting to where you can grind everything in here and you can fit about four chiles nice and crumbled and chopped up and then just blend until you get a little powder just like we're gonna do now and then you can say something like i made my chili powder in small batches it's very artisan it's very boutique it's very you know fetch yeah it is very fit so now i'm going to start blending in a high power blender if you don't have a high power blender i'm not sure this is going to work out too well um but if you use a mr coffee you get that consistency that we're looking for so i'm gonna start at a very low and i'm gonna slowly uh pick up the speed once i see everything uh blending properly and then we're gonna blast it and boom done amigos we have some blended chile guajillo it is powder form and this is going to make all your mexican dishes that require wajio a lot easier and i do need to add that in the southwest and parts of mexico chili powder is used and it's a good form of sustainability because you use even the skin of the chile once i blend my chili powder i like to keep it in a nice jar i use this often but for those of you that are not using it often you can go ahead and place it in a ziploc bag and place it in your freezer and boom done just take it out when you need to use it and keep the freshness you guys know this doesn't last long in my house place your pan on a low heat and add your oil after about 10 seconds you want to add your chili powder stir quickly and coat your chili in that luxurious oil what a beautiful bath this is a part where you want to be really careful we want to cook our chili but we don't want to burn it keep your burner on a low heat it should take you anywhere between 30 to 40 seconds to get this part done and after about 30 seconds you can see the chili sizzling and you can smell this chili the aromas are in the air and don't worry it's smiled the kids aren't going to be running unless they're first timers now open that door you can use water or you can use chicken broth for extra added flavor i switch my burner to a medium heat and i'm just stirring around make sure i dissolve all that chili into that delicious broth and for those of you that are using water same thing once you've combined all your ingredients you're going to add your tomato sauce your chicken bouillon i know some of you are going to think this is ready it is not ready yet what you want to do is wait right here until you get a little bit of a boil then you're going to switch your heat to a medium low and we're going to continue and stir periodically for about 10 to 15 minutes and what's going to cause this sauce to thicken up is not only the chili it's a tomato sauce i wanted to share with you that noor sent us a package supply in our kitchen with a lot of chicken bouillon and some other noor goodies also friends whether i'm using this one or i'm using the natural one that you guys know i love i absolutely love the nord chicken bullion and we're highly grateful for each and every one of you for tagging them and for noor for sending us such an amazing goodie bag i opened it and i'm like oh my goodness oh my goodness and i know that you guys are too but this is the secret to a lot of good cooking and after 15 minutes our enchilada sauce is ready go ahead and turn your burners off and one of the things that i want to share with you is that while it's cooking you need to come in and stir and kind of scrape the sides where that chili just climbs up there wants to stick just smoothly this is a consistency of your enchilada sauce and i'm going to transfer some into this bowl and the rest is going to clouds home friends you have two choices for those of you watching your health and don't want all the extra oils you can warm up your tortillas just like this about 10 seconds on each side just enough until they're soft and pliable now for those of you that have tortillas that are very thin they're not so thick and can't hold up too well what i'm going to recommend is for you to fry them just a little bit let me show you add enough oil to warm up and fry your tortillas a bit place your tortilla gently and fry about 10 seconds on each side maybe you want to say hi to our friends hello friends it's the views club did you finish reading that book um i'm not having to finish reading part 2 of my book but i am going to read it today you're going to finish it today yes okay and what what book did you want to read next um other books on don't that there's like other parts of the books we'll have to share with our friends later on what you're reading yes or we can share it right now oh you're so sweet go ahead and tell everybody what you're reading i am reading a iranian nickelodeon show from 2017 in a show called avatar avatar you love that one yes i do well we all love it the book yes i guess we're all gathered around uh your mommy today you want to say hi to our friends too hello are you reading anything fun today yeah what are you reading dog days oh my goodness those are so much fun you know i read all of those books before i gifted them to my son really to assemble our enchiladas we're going to need our tortillas our enchilada sauce our choice of cheese i'm going to be filling it with shredded chicken and some white onions take some enchilada sauce and place it at the bottom of your baking dish take your corn tortilla and dip it in your sauce be careful because it does stain take your desired amount of chicken a little bit of onion for flavor and your favorite cheese now we're just gonna roll it and place it in our dish now let me show you another way to do this a lot faster with less of a mess in a way take your tortilla dip it in the sauce and this is when deli cheese is just great you place your little slice of deli cheese your desired amount of chicken onions just roll it up and it really is use your favorite cheese and whatever is comfortable for your home and we're just going to continue to roll our enchiladas once you've assembled your enchiladas you want to pour some of that delicious sauce right on over make sure to cover your ends with the enchilada sauce because those are the parts that get really dry next you want to add some cheese by some i mean a lot don't push it though because then you're gonna get that gunkiness you know how when you take it too far don't take it too far just sprinkle it enough we're gonna place our enchiladas in the oven for 30 to 40 minutes what i like to do is i like to place a foil over my enchiladas put it at 380 degrees for 20 minutes after the 20 minutes i remove the foil and continue to cook for about 10 minutes or until i see the sauce bubbling on the side while our enchiladas are baking i wanted to share a tip that i love to do that's super easy for busy parents or busy anybody or just because i like to use these trays and i place a dozen of enchiladas i take a freezer bag and i place it right here i take my cheese place it on the other side i seal it up and i either send it to cloud's house i make room for it in my freezer i take it out i fully thaw it out and then i continue in the same process that i showed you guys and i'll keep those details in the description area in case you guys are interested in doing this i'm so lucky you know how when you have brownies you have that corner piece that's how i feel when i get the side of the enchilada you're the chef you deserve it i'm gonna place a little bit of lettuce because that's what i enjoy but it's up to you how you want to top your enchiladas and some mexican sour cream you can use crema fresca you can make it comfortable for your home our first bite is going to be without any fixings because this is glorious say ah amigos before i take this bite i want to thank you so much for getting my favorite best ever enchilada video to 1 million views that means a lot to me and my family it makes me so proud that you guys enjoy my mother's way of cooking and this is my absolute favorite dish i feel like celebrating for the rest of the year and that's what we're gonna do i want to clap so amazing that tastes like heaven to me this is my absolute favorite dish in the whole world i'm just gonna savor it i've been eating all through filming it's one of those dishes where it's worth turning on your oven when it's about to get really really hot it really is thank you for this delicious treat today you are so welcome as always cloud and i are wishing you the best we absolutely adore you and on that one we'll see you guys tomorrow bye adios

Channel: Views on the road

Views: 124,828

Rating: 4.946908 out of 5

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Id: pEy1nPc8JmM

Length: 13min 13sec (793 seconds)

Published: Sat Jun 19 2021