The Best Chicken Enchiladas | SAM THE COOKING GUY 4K

now getting the most amazing enchilada facial these will be the last chicken enchiladas you will ever need to know how to make and by the way for our old-school enchilada making fans don't get pissed for anything and I'm about to do because it's just fricking delicious and really isn't that all that matters people get all wrapped up in how food is made you can't do this the carne asada I put soy sauce and brown sugar in no man that's not [ __ ] party I saw it well guess what it's just freaking delicious isn't that really the only thing that matters I think it is what's our goal eat better make America cook again that's what we say here by the way no political affiliation whatsoever it's not a political statement it's a culinary statement and the link to the shirts are below if you want to give one for a presence holiday present Hanukkah present Christmas present Kwanzaa present what else is there sir other stuff Chinese New Year's coming up don't know the red one would be appropriate for Chinese New Year and there's hats and stuff so anyway chicken enchiladas here's how we're starting ready this will piss people off right now a store-bought deli roasted chicken come on I think I said it the other day do you have to make everything yourself from the ground up we'll do a deli roasted chicken episode one day where we make one and then show you what to make with it but for today all right [ __ ] [ __ ] there's our little fellow look it's so easy to go to the store you pick one up you come home then you turn it into something amazing like these enchiladas but first we have to shred it that's the key we need two cups shredded chicken cooked let's go okay so the best thing to do is do this when you've just brought it home from the store and it's still a little bit warm here come on for a second here's what I mean if you buy this chicken on a Saturday to make enchiladas on the Sunday the next day shred it on Saturday don't wait until Sunday because it'll be ice-cold and it's not easy to shred then you're just chopping you don't want that you bring it home from the store you take the cover off you shred it just like now while it's warm it's much easier so first things first skin comes off and by the way you can throw the skin out or I'm so good you know they make a salmon skin roll at sushi I think they should make a chicken skin roll why not it's freakin delish that one day okay back to this so I like to use the the white meat because it's a little drier and once it gets in the whole setup it's gonna be crazy delicious I'll save the dark meat for just putting in the fridge and eating by itself so here's what we want to do we want to just shred it pieces about this size are fine right so just look just this this and we're looking for about two cups of it and the recipe will be linked underneath telling you the difference between doing this now and doing this when it's ice frickin cold is like night and day and you don't want to do it when it's ice cold because as I've said you will not be shredding you will be cutting and right down here check this out right down here we all know this right this this is the wishbone so you clean off the chicken pieces and you sit it on the side of your counter and you let it dry and once it's dry two people each get a baby finger wrapped around it and you pull and whoever gets the biggest piece well they get their wish so for our purposes if you take both the breasts and shred them you're gonna have pretty much the right amount of chicken for this now that's done we add the rest of the ingredients so we start with some green salsa salsa verde as we say in yes San Diego little can of diced green chilies and a couple tablespoons of minced chipotle peppers oh those will add some beautiful smokiness and a little heat and then we mix just make sure everything is nicely incorporated and mixed beautifully okay so now we have to roll them so here's what we've got we've got our enchilada filling we've got a bowl that we're going to put some stay there chicken broth into to moisten our tortillas and then they're gonna go into this pan okay so these are our tortillas and I'm using flour tortillas and they're cooked pretty basic here's the enchilada mixture here's the chicken broth here's the pan we're gonna make a sauce and one of the things that will help make this sauce is just straight whipping cream just like that just a little bit across the bottom there you go okay so here's what we do we take a tortilla we put it in the chicken broth just for you know five seconds or so just to soften it a bit make it a little bit more pliable we take it out put it down and now we'll put some of the chicken mixture right in it like this spread it out pretty much to the edge and then just roll it up like a tight cigar and then it go seam side down right into the whipping cream and put some of this and we roll super nice and tight face down this guy comes out one goes in and we roll so one comes out one goes back in and then here we go chicken goes in we're all super tight put it in and we continue just you wait till these are done we've got eight enchiladas they're gorgeous they're ready there's a little cream on the bottom but we're not finished making our sauce and to complete the sauce we need two more things one is shredded Monterey Jack cheese that's really gonna help make this sauce thick rich and super delicious and then we add a little bit more cream just trust me on this the cheese melts the cream thickens the sauce is going to be crazy delicious and here we are they look okay now actually they look a little boring but in 30 35 minutes they'll be completely gorgeous and we could stop here we couldn't serve them like that and they'd be outstanding but we're gonna make a little Chipotle cream that will blow your mind with two ingredients and the first one is boom chorizo just to spill it out this is Mexican pork chorizo I'm not pimping the brand I'm just saying pork chorizo is the one you want I've said it before there's there's a beef trees oh I don't like there's a soy trees oh that's actually pretty good pork trees those the won the last time I use trees Oh people got confused there is a Spanish cured chorizo it's like salami it's it's it's cured so it's cooked you could slice a piece and you eat it you put it on a pizza or in a sandwich or something it's delicious this is not cooked this is raw and if you watch me open it up you'll see what it is it's like ground beef but it's pork with all kinds of great spices and stuff so huh there we go so look it comes out like ground beef which is pretty gross coming out of a tube like that but wait so now we give it some heat just just break it up a bit as it cooks more it gets it gets easier but just treat it like you're making ground beef see it kind of looks like that except the colors completely not ground beef and over medium heat pork chorizo is gonna take about five or six minutes or so before it gets there I always say this about trees oh when it's almost done honestly it doesn't look a whole lot different than it does now so you just gotta give it enough time in the pan five six minutes just like this and you're gonna be great and here's the brilliance of trees oh I'd like ground beef or ground pork that's one ingredient yes this is one ingredient but it tastes like 20 because it's got all those really amazing seasonings in it and when it's ready like this is we add our next ingredient and that is more of the whipping cream we give it about a cup and a half a little mix see all that red is all the peppery and the garlic and the flavor and now all we do we give this a little stir so it's all together we let it come up to a little simmer and while the enchiladas finish cooking this guy on its little simmer is gonna get thick delicious rich and absolutely amazing and now we wait stirred every so often just let it let it do its thing and you're good and it all will be perfect these guys nothing to see yet they're getting there so some of you may remember I had a kidney stone incident a month or so ago can you hear that it's my kidneys down low should we show it he goes sure it's interesting so if you don't want to see what a kidney stone looks like you could turn away when I tell you to I'm gonna put it my hand there's two pieces that's too big so turn away now if you don't want to see it ready go that's it that's the offending [ __ ] that gave me more pain than any other pain I've ever had that was worse than my ruptured Achilles that I had surgery on in April it's like a grain of rice for those of you men that are wandering the pain isn't when that comes out of where it comes out of it's when it moves inside of you that's the horrible part and I'm not keeping it for posterity I'm supposed to take it to the doctor and they'll analyze it and decide if I don't know if it's a normal kidney stone or I don't know I don't know what it could be what are they gonna tell me I was in pain it came out there it is I'm fine there's nothing left can you smell that the enchiladas and they're ready and look the bubbly gorgeousness Wow the cheese the whipping cream is melted with the cheese and made that gorgeous sauce look at them all just lying there waiting for somebody to love them don't worry little enchilada is I'm coming you see the bubbles in here that's gonna be one freaking hot in Chi oh boy ah and you can hear it getting the most amazing ain't you a lot of facial misty okay so let's take this guy out cut down the sides lose them a bit and look at the steam the amazingness kids put them down I can't I should have [ __ ] here's two things you need so first you want some of this sauce right to the cheese and the whipping cream have made for a little drizzle gorgeousness a little bit more and then and then comes our chorizo cream tiny bit more in front being a little bit of cilantro a little bit not you you giant ass piece get out and the only thing left to do is e oh man oh man I'm going right here it's the richest most perfectly flavored chicken enchilada ever and I'm not saying that because I made them I'm saying that because that's legit I know the tree so cream the two ingredient trees will cream remember look how much it's thickened up I say you just make a little pot of this and keep it for everything in your house oh my god these are so good you're gonna [ __ ] your pants mean that I meant you're gonna love them you're gonna love them they're simple to make they're real easy the recipes below look thanks for hanging out with us thanks for subscribing you guys have taken us over 300 thousand subscribers in the past few days thank you for that we hope we're giving you what you want and if we're not then tell us what you want and comment cuz we like that too enchilada day oh holy crap I gotta go don't forget well I can't work I look ridiculous in half no you don't I look awful for five seconds no I'm wearing it but I look like freaking idiot alright now we can prove to everybody that I do in fact

Channel: SAM THE COOKING GUY

Views: 1,033,088

Rating: 4.8980389 out of 5

Keywords: the best chicken enchiladas, best chicken enchiladas, best enchiladas, chicken enchiladas, creamy chicken enchiladas, best chicken enchiladas with green sauce, chicken enchiladas with green sauce, enchiladas with green sauce, best chicken enchiladas recipe, chicken enchiladas recipe, enchiladas recipe, best enchiladas recipe, how to make chicken enchiladas, how to make the best chicken enchiladas, sam the cooking guy, sam the cooking guy enchiladas, cooking chicken enchiladas

Id: bgipWzycmF0

Length: 14min 17sec (857 seconds)

Published: Fri Dec 07 2018

Reddit Comments

[u/El_pantunfla]

I like his videos but I never expect real Mexican food, it's always an Americanized version and I'm ok with that. He seems pretty cool.

[u/lachlansee]

He's so cringe. BEST GRILLED CHEESE ON THE WHOLE GODDAMN PLANET