Perfect Cheesiest Homemade Enchiladas (2 Ways)

You know, they say that with great power comes great responsibility and I'm giving you this Tex-Mex guide. The dog better go find some responsibility. Well, we're finally making

enchiladas

, bro. Please, he understands that they are not ultra traditional, they are Tex Mex. I've said it several times, I know a lot of people are going to be angry, there are a lot of people who protect their kitchen, they totally get it, so this recipe makes me think of cows in the Wild West tied with ropes, big burly ones. guys with cowboy boats I'll stop doing that now who knows maybe I'll be that man for you of course this originates from a classic Mexican dish that later became intertwined with South Texas cuisine that created the combination of the enchilada tex- mex, so of course, we will make them with respect to tradition but also with a Texas culinary touch, a beautiful cultural mix that combines texts and mechanisms, but you want to know what is better than combining two incredible things, you guessed it, combining your home and auto insurance, so that's where the sponsor of today's episode, geico, comes in.

Bundling your home and auto insurance could save you even more, so bundling is 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, Do this, okay friends, we have two Tex-Mex options for you today: the classic cheese

enchiladas

and an enchilada green chicken Let's start with the cheese because it's dad's favorite. First let's start with our chili sauce and optionally seeded. 7 guajillo chiles 2 anchos. chiles and 2 dried chipotle chiles, place this in a medium saucepan and cover with water, bring to a boil over medium-high heat, then reduce to a simmer and let sit for 10 to 15 minutes or until very soft and maybe a little too hot for dad this time, they should break apart easily, although spider them out and put them in a blender along with three cloves of garlic which I coarsely chopped for some completely unnecessary reason, start blending that at high speed and add the liquid cooking. about a quarter cup at a time until very smooth and reaches a consistency like this, from there, take 12 corn tortillas, dip one into your chili sauce on both sides to lightly coat and place on a plate, then simply repeat that.

Process with each tortilla by 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 them sit for about 25 minutes at room temperature while you wait, let's make our tex. Chili-Mex sauce is technically not traditional, but it is traditional in the Tex-Mex enchilada world, like I said, a mix of tradition, but okay, we'll leave it at that, we'll actually start by mixing a sweet onion with seven cloves of garlic until you get a smooth paste, add it to a small saucepan, put it over medium heat and then once it starts to boil, lower the heat to low and let it simmer for 30 minutes or until thickened, then chop three slices bacon into half-inch strips and mix. that in a large, cold skillet, heat it over medium heat and then let them cook stirring frequently until they start to lose their damn smoky fat and let them fry in their own fat until they are deep golden brown and crispy, drain them on a paper towel and leave them. cool slightly and then finely chop into a crumble.

You'll notice I do this a lot with some sauces and that's because Dad knows something anyway. To the remaining pork fat, add a quarter cup or 60 milliliters of vegetable oil. Heat over medium heat until shimmering. sprinkle half a cup or 75 grams of all-purpose flour, whisk all that in and let the flour cook while whisking constantly until it reaches a golden color and starts to toast lightly, from there add two and a half tablespoons or eight grams of Texas. chili powder style, not just any chili powder, okay, the one with like cumin and stuff mixed in a tablespoon or five grams of smoked paprika, a teaspoon and a half or three grams of ground cumin and three quarters of a teaspoon or a gram of cayenne powder, whisk all that together and let it cook until fragrant, about 15 seconds, add the garlic and onion paste, stir in that brother and then gradually add two and a half cups or 590 milliliters of beef broth that It was heated to the side.

It is not mandatory, but you know that heating it helps to incorporate it more easily. Keep mixing and heating and if it's still too thick keep adding beef broth until it reaches a sauce-like consistency like this, not like this, this is too poopy once it reaches the point. Correct consistency season the flavor with salt and that is your sauce, okay, almost ready to assemble, first take a good ten inch cast iron skillet or a deep frying pan, add a cup or 240 milliliters of vegetable oil, let it heat over medium heat until it reaches 350 degrees Fahrenheit and then, once hot, add the tortillas one at a time and fry for two to three seconds per side.

You want this to be quick. You're just doing it to form a skin, but you still want it to be quick. Let me express. something for you this is very important don't skip if you don't do this your enchiladas will fall apart and dad won't share his enchilada with you once all your tortillas are fried we are ready to assemble add some grated oaxacan cheese and then add a layer of shredded cheddar cheese hey, you know, the more the better, don't be scared, then roll it into a tube and close the cheese in a chili-soaked glove envelope, place it in a 9x13 baking dish seam side down and repeat with everyone. of your filled tortillas by lining up your enchiladas side by side lengthwise until the entire mold is filled.

Now just give this a generous dressing with your Tex-Mex sauce, more cheddar cheese followed by shredded Oaxaca cheese and then pop those bad boys into a 375 degree Fahrenheit oven. for about 15 minutes or until the liquid is bubbling and the cheese is melted colorless, although then take it out, let it cool slightly, add it with some crumbled cotija cheese, optionally in fresh cilantro leaves, then watch how the cheese pole Place it on a plate and then just stick your knife in and immerse yourself in a fever dream of rich chili con queso corn tortilla that will 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 the style of New Mexico, where it is. stacked and not to be confused with the chili version all that stuff this is tex-mex so for all the purists it's okay so you cut you lift the string cheese we just go to heaven how far can we go oh about that So far, I have no words, It has cheese, the cheese is chewable well, it's melty, but it's not just gooey and obviously there's a nice spicy enchilada sauce, it's eager and rich, and the chili overtakes the tortillas soaked in that original chili sauce.

We and then fry it, that really turns out very well and combines

perfect

ly with the cheese. This is a

perfect

Tex Mex style enchilada, hands down, you can't have the queso without the green chicken, so we'll do that next. First, let's make our salsa verde in a medium pot add a pound of peeled tomatillos, cleaned and cut in half, cover with water, place on the stove over medium high heat, bring to a boil, then reduce to a simmer and let it simmer. cook for five minutes or until soft now while heating a large frying pan over medium-high heat and adding enough oil to cover the bottom of the pan about two and a half tablespoons cut the top of a sweet onion, then cut it into quarters but Leave a little bit of the root on each quarter, remove the first outer layer, then add them to your hot pan and let them brown for a minute or two or until you get a nice charred flip and repeat on each side to make them look beautiful.

Now take them all out. of your tomatillos place them in a bowl cut the roots of your onion, add them to the bowl, not the ends of the roots, those can't go in your mouth, thank you, add the onions and tomatillos to a blender along with seven stems of cilantro and five cloves of garlic. three serrano chiles, stems removed, you'd better leave the seeds in there unless you're a baby oh my god, is this too spicy for me? Okay, Dad forgive me anyway, blend that bad boy at high speed until he's completely smooth, season to taste. salt pour it into a bowl and that's your green sauce for the chicken look.

I'll make it super easy Season 2 pounds of boneless, skinless chicken thighs with your choice of seasoning Heat a large skillet over medium-high heat Fill the skillet with just enough oil to cover the bottom, about three tablespoons, and once the oil shimmering hot, sear the chicken for two minutes per side or until it turns a nice golden brown. It is not necessary to cook it completely, although it is just starting to color. but be sure to watch it en masse to prevent it from crowding, then once the chicken is seared, throw everything back into the pan and cover with a cup and a half of chicken broth or beef broth, let it come to a boil and then reduce the fire with low lid. with the lid or in this case with aluminum foil because I also lost the lid and simmer for 10 to 15 minutes or until the chicken is completely cooked.

Now remove all the chicken and place it in a bowl. Turn the heat of the pan back up to medium. high and bring that liquid to a boil and reduce until it's reduced by about 85 percent and starts to thicken, then turn off the heat and add two tablespoons of unsalted butter until it's incorporated and emulsified, I mean come on, that looks pretty okay, now shred all the chicken. either with forks or a hand mixer that apparently works, doesn't seem right, so season the chicken with the chicken glaze, you know, the one you just made to try, mix it all together and that's your delicious chicken.

Now look, assembled, at this point it's the Same thing, dip 12 corn tortillas in your green sauce, this time let them sit for 10 to 15 minutes and then fry them in the oil for two or three minutes per side, you know, really make them delicious , okay, don't skimp on me and then from there, just fill them out. top them with some chicken followed by an oaxacan cheese roll up that bad boy place it in a 9x13 baking dish and then repeat with the rest of your sassy wiki yes this time once your pan is lined up the Top with your green sauce as much or as little as you like, followed by some shredded Oaxaca cheese, place in a 375 degree oven and let bake for 10 to 15 minutes or until the sauce is bubbling and the cheese is melted. but don't get brown from there, take out 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, it looks like a forest, but I just want to dive in headfirst. with the mouth open so this is the chicken enchilada with Tex-Mex green sauce we have the tortilla we have the sauce with the tomatillo the sour cream and the Oaxacan cheese or you can make mozzarella or whatever white cheese you want with a little bit of cotija on top red onions fresh jalapeños and cilantro now you're going to buy a chicken enchilada no matter the variety and they use chicken breast and it's terribly overcooked and you take a bite it's like sawdust this is what I like to call it it has everything you want In it, this It's not too heavy like the cheese enchilada, that's the benefit of it, it has acidity, it has balance, you can chew it, but if I had to choose my favorite, it would probably be the cheese enchilada because it's really delicious in the end. the day the choice is yours, the point is I just want you to do it, just go and try it, try the cheese, the cheese, if you make the cheese, that's the easiest one because you don't have to make chicken first.

Okay, turn on the camera. I have nothing else to say. You want to know what else makes you dream about cheese coming out of a tube. Dad made b-roll. Okay guys, and that's it before I say anything. Thanks again. to geico for sponsoring today's episode we love you we kiss you dad they're helping you with my culinary trip across the states and they want to help you too, you know, instead of food they just want to help you with your house and your car insurance so head on over to the link in the description to visit geico.com today now let's talk about 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 there are, you know, the ones with a lot of chili guajillo that are then rehydrated and blended and that is the only sauce they use that is very traditional, but I must say that you have to leave room for this, there is something nostalgic about it, maybe it is because I grew up with this as a child, but This is one of those recipes that you can't stop trying until you try it, it's really good, but of course I'm going to vouch for my own recipe because obviously I have to protect my ego, but with all that being said, if you liked this video or learned something, leave a like, subscribe and I'll see you next time.