Perfect Cheesiest Homemade Enchiladas (2 Ways)

you know they say with great power comes great responsibility and i'm giving you this tex-mex guide you better dog gone find some responsibility okay so we're finally making enchiladas brother please understand that these are not ultra traditional they are tex mex i've said it several times i know a lot of people are going to get mad there's a lot of people that are protective over their cuisine totally get it so this recipe kind of makes me think of like the wild west cows being roped standoffs big burly dudes with cowboy boats i'll stop doing that now who knows maybe i'll be that man for you of course this originates with a classic mexican dish which then intertwined with southern texas cuisine which created the mashup of the tex-mex enchilada so of course we'll be making these with respect to tradition but also with a texas culinary twang a beautiful cultural blend that combines both texts and mechs but you want to know what's better than combining two amazing things you guessed it bundling your home and car insurance so that's where today's episode sponsor geico comes in combining your home and car insurance could save you even more so for bundling made easy visit gecko.com today and head to the link in the description to see how much you can save so with all that said let's make this shall we okay folks we have two tex-mex options for you today the classic cheesy enchiladas and a verde chicken enchilada let's begin with the cheese because that's papa's favorite let's first begin with our chili dip snag and optionally deseed 7 guajillo chilies 2 ancho chilis and 2 dried chipotle chilies place this in a medium sized sauce pot and cover with water bring that to a boil over medium high then reduce to a simmer and let it go for 10 to 15 minutes or until these guys are very soft and maybe a little too hot for papa this time they should tear easily though fish those out with a spider and place those into a blender along with three cloves of garlic which i rough chop for some reason completely unnecessary begin blending that on high speed and add your cooking liquid about a quarter cup at a time until it's very smooth and reaches a consistency something like this right here from there grab yourself 12 corn tortillas give one a dunk in your chili sauce on both sides to coat lightly and place on a plate then simply repeat that process with each tortilla stacking the tortillas on top of each other to create a nice little tower sort of a spicy tower except it's not really that spicy now just let those sit for about 25 minutes at room temp while you're waiting let's make our tex-mex chili gravy technically not traditional but it's traditional in the world of well tex-mex enchiladas like i said a mix of tradition but all right we'll just leave it at that actually start by blending one sweet onion with seven cloves of garlic until you get a smooth paste add that to a small saucepan bring that up over medium heat then once it begins to simmer lower the heat to low and let it simmer for 30 minutes or until thickened next cut up three slices of bacon into half inch lardons toss that into a large cold pan heat that over medium heat then let those cook stirring often until they start to give up their gosh darn smoky fat and let them fry in their own fat until deeply browned and crisp drain those on a paper towel and let them cool slightly then finely chop into a crumble you'll notice i do this a lot with some sauces and that's because papa knows something anyway to your remaining pork fat add a quarter cup or 60 milliliters of vegetable oil heat that over medium heat until shimmering then sprinkle in half a cup or 75 grams of all-purpose flour whisk all that together and let your flour cook out while whisking constantly until it reaches a golden color and begins to toast lightly from there add two and a half tablespoons or eight grams of texas style chili powder not just any chili powder okay the one with like the cumin and the stuff and all that stuff mixed in one tablespoon or five grams of smoked paprika one and a half teaspoons or three grams of ground cumin and three quarters of a teaspoon or one gram of cayenne powder whisk all that together and let that cook just until fragrant about 15 seconds add in your onion garlic paste incorporate that brother then gradually whisk in two and a half cups or 590 milliliters of beef stock which was heated up on the side not mandatory but you know heating it up helps incorporate it easier continue mixing and heating and if it's still too thick keep adding beef stock until it reaches a consistency somewhat gravy-like like this not like this this is a little too poop once it's reached the correct consistency season that the taste with salt and that's your gravy all right almost ready to assemble first grab yourself a good old biation ten inch cast iron skillet or deep pan add in one cup or 240 milliliters of vegetable oil let that heat over medium heat until it reaches 350 fahrenheit then once hot add in your tortillas one at a time and fry for two to three seconds per side you want this to be quick you're only doing it to form a skin but you still want it to be let me express something to you this is very important do not skip if you don't do this your enchiladas will fall apart and papa no share his enchilada with you once all your tortillas are fried we're ready to assemble add on some shredded oaxacan cheese then add a layer of shredded cheddar cheese hey you know the more the merrier don't be scared then roll that up into a tube and close the cheese in an envelope of chili soaked glove place it into a 9x13 baking dish seam side down and repeat with all of your stuffed tortillas aligning your enchiladas side by side lengthwise until you fill the whole pan now just give this a generous dressing with your tex-mex gravy more cheddar cheese followed by shredded oaxaca cheese then pop those bad boys into an oven set to 375 fahrenheit for about 15 minutes or until the liquid is bubbling and the cheese is just melted no color though then pull that out let it cool slightly hit it with some crumbled cotija cheese optionally in fresh cilantro leaves then observe the cheese pole pop that onto a plate then just dig your knife in and go into a cheesy chili rich corn tortilla fever dream that'll have you talking like your elders reminiscing about the past we have tex-mex style cheese enchiladas now this is not to be confused with new mexico style where it's stacked and not to be confused with the chili version all those things this is tex-mex so for all the purists there's your okay so you cut you lift you cheese pull we're just going to the sky how far can we go oh about that far i'm at a loss for words it's cheesy there's a nice chew to the cheese it's melted but it's not just goopy and obviously there's a nice spice enchilada sauce is anxious and rich and chili forward the tortillas that soaked in that original chili sauce that we and then fried that actually comes through really nicely and it blends with the cheese perfect this is a perfect tex mex style enchilada without a doubt you can't have the cheese without the chicken verde so we're gonna make that next first let's make our verde sauce in a medium sauce pot add one pound of tomatillos that have been peeled cleaned and halved cover that with water place in the stove over medium high bring to a boil then reduce to a simmer and let that cook for five minutes or until just soft now while that's going heat a large skillet over medium-high and add just enough oil to coat the bottom of the pan about two and a half tablespoons cut the top off of a sweet onion then quarter it but leave a little bit of the root on each quarter peel the first outer layer off then add them to your screaming hot pan and let that sear for one to two minutes or until you get a nice roasty char flip and repeat on each side so they're looking gorgeous now fish out all of your tomatillos place into a bowl cut off the roots of your onion add that to the bowl well not the root ends those can go not in your mouth thank you add your onions and tomatillos to a blender along with seven cilantro stems five cloves of garlic three serrano chilis with their stems removed you better leave them seeds in there unless you're a little baby oh my gosh josh is it too spicy for me it's okay papa forgives anyway blend that bad boy on high speed until completely smooth season to taste with salt pour it into a bowl and that is your salsa verde for the chicken aspect i'll make it real easy season 2 pounds of boneless and skinless chicken thighs with whichever seasoning you choose heat up a large pan over medium high fill the pan with just enough oil to coat the bottom about three tablespoons and once the oil is shimmering in hot sear your chicken for two minutes per side or until a beautiful golden brown you don't need to cook them all the way through yet we're just getting color but do be sure to see her in bashes to avoid overcrowding then once your chicken is all seared toss everything back into the pan cover with one and a half cups of chicken stock or beef stock bring that to a boil then reduce the heat to low cover with the lid or in this case foil because i lost the lid to this as well and simmer for 10 to 15 minutes or until the chicken is fully cooked now remove all the chicken place into a bowl turn the heat on the pan back up to medium high and boil that liquid and reduce until it's reduced by about 85 percent and begins to thicken then turn off the heat and whisk in two tablespoons of unsalted butter until incorporated and emulsified i mean come on that looks pretty dang good now shred all of your chicken either with forks or a hand blender which apparently works doesn't seem right then season your chicken with your chicken glaze you know the one you just made to taste toss it all together and that's your luscious chicky man now look assembly at this point is the same dip 12 corn tortillas in your salsa verde this time let them sit for 10 to 15 minutes then fry them in your oil for two to three minutes per side you know really make them nice okay don't skimp on me then from there just fill them with some chicken followed by oaxacan cheese roll that bad boy up place in a 9x13 baking dish and then repeat with the rest of your cheeky wiki yeah this time once your pan is lined up you're going to top it with your salsa verde as much or as little as you like followed by some shredded oaxaca cheese pop that into a 375 degree oven and let that bake for 10 to 15 minutes or until the sauce is bubbling and the cheese is just melted but not browned from there pull your little man out of the oven hit it with a generous drizzle of sour cream plenty of crumbled cotija cheese very thinly sliced red onion first cilantro leaves and thinly sliced fresh jalapenos i mean look at this this looks like a forest but i just want to dive head first in with my mouth a gap so this is the chicken tex-mex verde salsa enchilada we got the tortilla we got the sauce with the tomatillo the sour cream and oaxacan cheese or you can do mozzarella or whatever white cheese you want a little bit of cotija on top red onions fresh jalapenos and cilantro now [Music] you ever go and get a chicken enchilada regardless of variety and they use chicken breast and it's horrifically overcooked and you take a bite it's just like sawdust this this is what i like to call this has everything you want on it this is not overly heavy like the cheese one is that is the benefit of this it's got acidity it's got balance it's got chew but if i had to pick my favorite it probably would be the cheese enchilada because it's really yummy at the end of the day the choice is yours the point is that i just want you to make it just go give it a little shot try the cheese the cheese if you do the cheese one that's the easier one because you don't have to make chicken before that okay turn the camera stuff i don't have anything else to say you want to know what else makes you dream of cheese oozing out of a tube papa made b-roll all right guys and that is it so before we say anything thank you again to geico for sponsoring today's episode we love you we kiss you papa they're helping you with my culinary journey around the united states and they want to help you too just you know instead of food they just want to help you with your home and car insurance so head to the link in the description to visit geico.com today now let's talk enchiladas we made them we ate them they were delicious it was beautiful we cried we laughed we bathed in enchilada sauces it also made me think about the traditional versions that are out there you know the ones with lots of guajillo chili that are then rehydrated and blended and that's the only sauce that they use that's hyper traditional but i gotta say you've got to make room for this there's something nostalgic about it maybe it's because i grew up with it as a kid but this is one of those recipes where you just can't knock it till you try it it's really good but of course i'm gonna vouch for my own recipe because obviously i must protect my ego but with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 796,604

Rating: 4.9578295 out of 5

Keywords: sat bawl pro, joshua weissman, enchiladas, tex mex food, tex mex enchiladas, mexican food, how to make enchiladas, cheese enchiladas, chicken enchiladas, chicken enchiladas with green sauce, chicken verde enchiladas, verde sauce recipe, how to make chicken enchiladas, homemade enchiladas, joshua weissman enchiladas, youtube recipes, youtube cooking shows, making enchiladas, enchilada sauce, enchilada red sauce, best enchilada recipe, best enchiladas, tex mex recipes

Id: aqiVKjU-RCQ

Length: 11min 59sec (719 seconds)

Published: Wed May 26 2021