Rick Bayless Enchiladas Suizas (Creamy Chicken Enchiladas with Melted Cheese)
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- Опубліковано 22 тра 2024
- Though these are more traditionally made with chicken, my favorite version is made with a mixture of roasted vegetables-carrots, zucchini or Mexican calabacitas, butternut, red onion, cauliflower, broccoli or broccoli rabe, pretty much anything that’s roastable. If I have some black/dinosaur/Tuscan kale, I slice a few leaves and mix them in to the tray of roasting vegetables a few minutes before they come out of the oven. For this recipe, I call for a modest amount of cheese melted on top. You may want more.
RECIPE 👉 www.rickbayless.com/recipe/en...
When I was making my enchiladas for my store I would use freshly made white corn tortillas that I had roasted over open flame for a beautiful char. I would make a few hundred of them at a time and then make my tomatillo enchilada sauce and soften the tortillas quickly in the simmering sauce while assembling them. I would sell out of them in less than a day. And my store was located in a tiny little town in Northwest Wisconsin. I got the tortillas from a Mexican bakery in St Paul Mn.
My grandmother from Iguala Mexico taught me how to open flame roast the tortillas to get the perfect taste without added fat. She was a diabetic and had to watch what she ate. I'm 60 years old now and STILL have to have my tortillas white corn only and then open flame roasted!
She instilled my love of authentic true Mexican food.
When she came to visit while I was at my father's house in Chicago, she would make me my eggs ham and cheese breakfast tortillas and hot chocolate while I ran to the Mexican bakery for our pastries to go with it.
She didn't speak English and I didn't speak Spanish, but we taught each other enough to make it a magical thing. I was 13. The small amount of time that we had together is to this day one of my most cherished memories.
Thank you for showcasing true mexican cuisine to the American audience.
This man is a national treasure
I love how he’s still so excited about this.
My favorite culinary moment to this day is when you won Top Chef Masters. Mexican vs Classic French. Thats not to say Mexican is "better" than French cuisine but it sure isn't less than. What a beautiful moment.
Well said. Thank you for watching.
@@rickbayless God has blessed you, Rick! Thank you for sharing. Jesus Loves you always. May He keep you well and safe.
@@rickbayless God bless you Rick. Keep those great videos coming
You’re great.
Its really hard to compare those two cuisines. That competition basically comes down to the skill of the chef. The word chef is French in origin. It means skilled cook. Thank you Rick for these videos! I’m learning a lot. Gold for foodies.
@@andrewblack7852 I love both cuisines and make both of them frequently.
His kitchen looks so cozy. He has passion for cooking. I feel good watching him because he is calm and because i like Mexican culture.
☺
Enchiladas Suizas (Verde) are my go to comfort food. It was the first Mexican dish I had when I escaped from Buffalo and moved to So. Cal 50 years ago and I’ve probably had it 100 times since. Thanks for the recipe Chef. It evokes a lot of fond memories.
Quite welcome. Thanks for watching.
WOW 50 years divided by 100 enchilada meals = 2 times a year.... not very often dude 😳😳
@@ljay4996 I know it may be hard to believe but I eat a lot of other Mexican dishes aside from enchiladas Suizas. I also travel extensively so my days actually here are somewhat limited.
I've lived in So. Cal my whole life and love Enchiladas Suizas, they are the epitome of comfort food and bring back fond memories of my childhood. I'm not Mexican, but I was weaned on Mexican food. It's my favorite.
Wow....that is an incredible recipe...As always....Rick...is a national treasure for Mexico.....the US and the world......Keep it up Rick....
Rick spent years learning from Mexican natives how to cook authentic Mexican. He acknowledges that, and I’m glad he readily shares what he has learned.
Hi, Cynthia. You are right....
Hello Rick and DEANN🙋 I saw this recipe and had to jump in😊 I started watching your cooking show series on PBS around 1998 and made many a recipe, all delicious I might add. Then in 1999 I went to Barnes & Noble and ordered your books
MEXICAN KITCHEN & AUTHENTIC MEXICAN.
I have been a real hit with my family for years for making GREAT SALSAS of many 😄👍🎉 One dish that my kids have loved for years is your ENCHILADAS SUIZAS just as you have made them in your video! I want to thank you for teaching me the many ways of the Mexican kitchen and why food is so different in all regions💚❤ Take care and God Bless you Rick🙏🌶🥑🌽🍋🍅🧀🌮
Y Viva Comida de Mexico 🇲🇽 💖🎉
Rick yo te veo desde hace más de diez ay, me encanta que seas fiel a las recetas mexicanas, solo a ti te perdono que hagas ciertas modificaciones, gracias por promover nuestra deliciosa gastronomía y su historia ... tengo 63 año y mi sueño es conocerte algún día en persona y cocinar contigo... saludos desde Baja California Mexico 🇲🇽.‼️‼️‼️‼️‼️
I made these tonight for dinner oh man. What can I say? They were FANTASTIC! I did the red tomato version with Tex mex seasoned chicken, with two kinds of cheeses: Oaxaca cheese and aged cotija. Amazing flavor explosion. Thank you so much Rick! Oh and just fyi folks, I followed the recipe and measurements exactly for the sauce and at first it was a little bit too thin for my liking but still delicious. But I ended up simmering the sauce for over 30 minutes and it made a huge difference. It was literally like a very delicious spicy Mexican version of a tomato soup! So that’s my tip if you guys have time. To give the super very rich body and extra delicious flavor. Simmer the sauce for at least 30 minutes. Worth it haha. Cheers
Always loved your broadcasts Chef but having now lived in Mexico full time for a couple of years I have really been using your recipes to expand my repertoire and my wife and friends have been the beneficiaries. You are a national treasure for both the USA and Mexico.
True!
I agree:) When I talk to my husband about Rick Bayless I always refer to him as the "Mexican American Chef" lol. I am Mexican and his cooking is as authentic Mexican as it comes with his own twists of course. Love watching him ALWAYS.
I was glad to see the left drop the attempt to label Rick as someone as a “cultural appropriation” person. He’s expressed his love for the culture and the cooking for decades. He truly is a treasure!
@@jimsjacob the left labeled him?
@@jimdolen225 well it certainly doesn't come from the right. The absurdity of accusing someone of stealing a culture because you enjoy cooking food, could only come from the looney left.
We always use flour tortillas instead of corn. When I was a kid I had asked my grandmother to teach me how to make enchiladas and so we started off early in the morning making more tortillas (she would never buy them from the store). It took us all day and her sauce with the dried chillies that she soaked.She would blend those chillies w garlic and seasonings then she would run it through a seive.The sauce was so good. That's why I wanted her to teach me how, I was only 11 yrs old. I was always in the kitchen w her growing up.
My once italian american kit is now neatly 100% mex over the years thanks to your cookbooks and now these videos.
I get that. I really do.
Much gracias Mr. Bayless! Thanks to you my wife and kids think daddy is a great chef. I always tell them about you’re mi maestro. God bless and may you keep teaching us for many, many years to come.
The Bob Ross of mexican cuisine. Thanks Rick! I have been to Sanborn's many times. This brought back memories!
Rick Bayless, you ROCK!! That microwave trick surely helps me timewise as I was oiling/frying tortillas beforehand. Is it your passion to teach that keeps you in front of the camera with this new/current series??? I love it!
It sure is. Thanks for watching!
So very happy when I see a new video from Rick. We really appreciate the content, Rick. Thank you for everything - can't wait for the next one.
Much more on the way. Thanks!
Well, well, well, my wife tells me she wants enchiladas for dinner and Chef Bayless just happens to drop this on us!
Mr. Bayless, you should have seen my mouth drop when you put tortillas in a Plastic bag! I will definitely try your version. Thank You
Mi guero favorito🇲🇽 Saludos desde Chicago, IL
Thank you Rick, I had the pleasure to meet you at the fancy food show in New York at the Jacob Javitz Center. I told you then you taught me how to cook authentic Mexican Food. I serve it at my Restaurant in Hartford CT along with Many other cuisine genres. My Friends all say that my Mexican food surpasses any restaurant they go to. You taught me technique and tradition with that you allowed me to extrapolate recipes of my own.
My Mexican fare has really come to life over the summer thanks to your channel.
I have been trying to figure out how to make enchilada sauce that I have tasted along the way but have been unable to reproduce. You my friend, just helped me crack the code.
Good lord. The amount of knowledge this man just dropped in 21:04 is mind boggling.
Great teacher. I hung on every word. Could listen to you for hours.
My God, Rick, you have helped my mother's kitchen tremendously with that trick with the oil on the tortillas. In truth, it was like when my mother learned to "whiten" the lard for the tamales with a mixer instead of using her tired hands with ice cubes. Traditional, sometimes means painfull.
WHAT?!? I didn’t know I could use a mixer! 😂 Omg, that’s brilliant - I was diagnosed with arthritis in my 30s, so I’m always looking for ways to make cooking easier. We usually make tamales during the holidays for my family, and getting that fluffy masa for the tamales has always been hard on my hands. This is a game changer, for sure! I’ll need to check out that episode here on UA-cam.
As a born and raised Mexican from Mexico City I can not tell you how much I enjoy and appreciate your love and passion for my countries culture/cuisine!! I’ve enjoyed watching you make great Mexican food for a long time! You are easy to like and follow, your videos are great and especially enjoyed the ones when you traveled to Mexico to experience the local cuisine thru out my country. If I’m ever on your neck of the woods I will definitely stop by and enjoy your restaurants!
By the way you do not look your age at all! Must be all that Mexican food you’ve eaten 😅👍🏻🍻
We love watching you on tv the past approx 6 yrs. Love tomatillo sauce. Have fun and success to you always.
Hi Chef🧑🍳... When you make your recipes/cook for us... You make it look so easy/simple... Your prep your kitchen so clean... Your voice so calm... Cooking step by step... Thank you... You do make us viewers feel comfortable... 🙌 I'm going to start cooking now😋
Damn. The ease to yummy ratio is so good!
I made the enchiladas and were delicious. After making many, many enchiladas, THIS WAS THE FIRST TIME that the tortillas didn't disintegrate with the salsa.
Perfect!
Made this for my wife. She absolutely loved it. Thank you sir
Thanks so much, Rick. Your videos are always informative and so pleasant to watch. It's enjoyable to see someone so enthusiastic and pleasant. The best to you from me.
I had dinner all planned out and then I watched this, so back to the store I go to pick up the ingredients to make this. Thanks Chef! ;]
You're a great teacher. Thank you! I have a feeling I'll be making much more Mexican food at home after watching several of these videos. Now to find some dried Ancho and Guajillo chilis!
Move to Los Angeles......Chili's everywhere.....lol
Oh I’m drooling just thinking about making these. Can’t wait to try them.
this is what true Mexican food should be.
Rick is the BEST in the business!! ❤❤❤👏🏽👏🏽👏🏽
I love your knotty pine cabinetry. Lovely. Warm. And beautiful. Flashback to the 1950’s /)
This is on my menu for tonight. Just stopped by for a little reference and a confidence boost. Homemade green sauce made ahead of time. As for the cheese, I like a nice balance of all ingredients.
I love your passion and respect for not just the ingredients but the culture as well. Thanks for sharing your art with us.
I love enchiladas suizas we always use jalsberg cheese and to garnish we always do a quick pickled white onion and a little Greek yogurt mixed with a little milk or water with a sprinkle of salt🤤🤤🤤
Looks delicious Rick! I like both but prefer the green style. Thanks for sharing with us your wonderful skill, knowledge, and recipes!
Your explanation and enthusiasm toward cooking is contagious, Chef! Thank you for all you share. Will be making these soon!
Rick hi, thank you so very much for the lighter side of oiling the tortias😊
Used to have these in Mexico City in the 1950’s to the 1990’s at the Chalet Suizo❤. Now closed😕
How can you not love Rick Bayless! Great video :)
I used your leftover oregano chicken, must try,,BOMB !!
I learned so much with this episode! You addressed so many problems I’ve run into (sauce absorbed in the oven, disintegrated tortillas, etc). I will definitely be trying this recipe this week. So excited to perfect my technique.
Great to hear, Krystle. They're suck simple little techniques but they solve so many of the common problems.
Rick is a national treasure
Thank you, Rick. I made the tomatillo enchiladas couple weeks ago using Sanborn's recipe, and they were okay. But, I learned a few tips from you today. Separate the filled tortillas a bit, add a bit of the sauce to the chicken so the flavor is infused throughout, and even though I oiled my tortillas your way, I did not seal them in a zip lock, so they were not as flexible and a couple broke apart. Lesson learned!
I was very sick in Puebla for several days and didn't eat much. The first thing was able to eat were the Enchiladas Suizas at the Sanborns restaurant. They have that comfort food hit I needed.
Thank you so much for your recipe of chicken enchiladas suizas. It is one of my favorite Mexican dishes. Now I can make it at home thank to you Rick! :)
I used to go to La Frontera whenever I went to Chicago. I loved it.
I could just sit in your kitchen Rick and watch you cook and create and be in absolute heaven. I can no longer cook or even eat much of anything at this stage, but I find great joy in just watching you. Your love of both food and of sharing yourself with others is a true Blessing from God. Thank you for all you give to this world.
Would have never guessed you chose to live in Chicago. Just , wow. wow.
Thank you, Rick ...
I love having black beans and rice mixed in to this dish as well - very tasty.
My roommates and I used to make Swiss enchiladas when we attended San Diego State in the seventies. We dipped our tortillas in the warmed cream before we roll them up with the chicken mixed with tomato puree and green chilies Anaheim. And yes we use Swiss cheese. Thanks for this.
Hello Rick! I have to say, this video warmed my heart and brought a small tear 🥲. I’ve been a big fan of yours since I was a little kid. I remember me and my mom catching you on an episode of Great Chefs, Great Cities on the Discovery channel back in the days. We made your enchiladas recipe. We both became huge fans and always looked out for you in future episodes. We also tried your Crepes with Cajeta recipe on the same show. You’re the best! Takes for the stroll down memory lane. Hope to visit your restaurant one day. Cheers! ☺️
We'd love to have you at the restaurants. Thanks so much.
Just made this It was Easy and simple. My kitchen smells sooo good 😊
Brilliant, thanks Rick!!
Looks amazing
This video inspired me to change the menu for tonight's dinner. I usually add some cream cheese and diced onions to chicken for my enchiladas but this is a very simple way to make them. My smoked Cornish Game hen which was left over from last night's dinner will now become the star of the show. I will try them your way this time. I was a chef in Mexico for a while and my enchiladas were very well received by the locals and especially by my Mexican wife's daughter.
I've learned so much from you, Master Chef, that I feel confident in opening an authentic Mexican restaurant one day soon. You're so graceful and soft spoken that your instruction is masterful and enlightening. Thanks, from ALL OF US! ❤
I hadn't even heard of these until a couple of years ago and they've quickly become one of my favorite dishes.
Wow, those look delicious!
We ❤ your shows, Rick!
They look SOOO good!
Always so good!
Another great video! Thank you.
Looks delicious
This was a Grand Slam hit, thanks Chef!
I made this last night and holy shiiiiiiiza it was so so so so so so so good
Great, simple recipe. Thanks Rick!
Your cooking is wonderful. Thank you.
Those enchiladas rock!
My favorite enchiladas! Thank you, Rick!
Another fantastic dish
Hi Chef,
I’m from SoCal and was able to fly to Chicago and go to your restaurant Frontera Grill. WOW, the best Mexican food I have ever eaten and I’m Mexican! Your videos are just the best and enjoy every one of them.
Thank you so much!
Looks great , making them tonight .
Rick. You rock
Lovely tastes as good as it looks Rick
Mis favoritas! I’ll make sure to make these.
My favorite!!! Thank you Rick.
Enchiladas suizas have always been a favorite. I like to use grilled chicken or rotisserie chicken in my enchiladas for extra flavor. (BTW, That was an interesting trick to heat the tortillas in the microwave!) I was pleased to see you moistened the chicken with some sauce prior to putting the enchiladas together. I do that too. Often, the enchiladas in restaurants (like VIPs, Toks, and Sanborn's) are dry inside and the only real flavor is in the sauce on top. The Chihuahua o Oaxaca cheese is my favorite to top them off. Great tips!
Bravo Half our family is vegan. We can use a vegetable based sauce and use alternative fillings and feed the crew. You make great food simple
After going to 4 different stores, I finally have all the ingredients to make this dish & some red mole. Pretty stoked to try that!!
I love this guy 🇲🇽
Gracias Rick, for showing me how to make enchiladas. I have never been able to master these, although I have tried. I cannot wait to use your method and enjoy. Your videos are so informative and easy to follow. You are a great teacher, and I am very happy these videos are online. xoxo❤
here in oaxaca they do these very similarly, except they dip the tortilla in sauce to soften , bake briefly and include a couple slices of swiss over the encheeladas. yum yum tum tum
cold beer of course. Salud!
This has been one of the dishes I really love and wanted to see done and bonus with 2 different sauces, Brilliantly done!
RICK BAYLESS IS AWESOME!!!!!
How is this guy skip bayless brother legit polar opposites. He’s so likable.
Thanks Rick,you are a superb chef as well as an articulate instructor.
Absolute Home run ! Look so delicious ✌🏻
One of my favorite chefs.... Top 5 for sure 🤤
Mexican here.. Instead of microwaving the tortillas you can fried them in oil for just a few seconds, they wont broke when you rolled them , it really changes the tortilla flavor.. Great vid chef!
Did you skip/fast-forward through the part where he found that frying them made the enchiladas too heavy? He prefers this method.
@@eringalin2075 I concur - some recipes even recommend that you dip the tortillas in the sauce BEFORE frying them - what a mess! I'll never use THAT technique again, microwave it is!
My man here using the El Milagro tortillas. Love their products, especially their chips