We're ADDICTED to This Mexican Dish
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- Опубліковано 2 тра 2024
- This traditional Chicken Enchilada Recipe of tortillas coated and fried in a rich enchilada sauce and stuffed with chicken, cheese, and onions is amazing. You will be blown away by the flavors in this dish.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/chicken-e...
→ Ingredients
• 1 shredded chicken recipe
• 1 enchilada sauce recipe
• 16 corn tortillas
• 4 tablespoons avocado oil
• ½ cup small diced raw or caramelized onions
• 1 ½ cups crumbled queso fresco
• 1 shredded head butter leaf lettuce
• optional sliced radishes for garnish
Watch more recipe videos:
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Tamales: • Homemade Tamales with ...
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
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As a first gen Mexican American, I can tell you this is EXACTLY how my mom used to make us Enchiladas growing up, she was born and raised in Mexico...this is legit!
I've never seen ANY Mexican recipe cooked like this. HUGE amount of onions. Chicken fried and boiled in chicken broth and veggies. Lots more steps than necessary IMO.
They look really tasty, but I've never seen this method used before.
@elmerduran6497
There's a big difference in "making dishes how you want them" and traditionally prepared food. I was a professional cook for 12 years. I don't rely on recipes for the food I prepare, but most of the ethnic cooking I have observed has very little variation in the ingredients and even less in the method of preparation.
I had never seen enchiladas made like this before. Dipping the tortillas in the sauce 1st, then frying them is traditional, but few do it now because of the mess it creates. That part I found interesting because it has largely fallen out of favor.
Be that as it may, no doubt they were delicious.
@elmerduran6497
They're not making any UA-cam videos, apparently.
How could it not be outstanding when you're cooking with the freshest ingredients! Look at that stock! I'm going to give it a go. Thank you so much!
Fresh ingredients make all the difference😋
Amazing, Chef Billy! So true every state and region in Mexico has their own version of the recipe. One of my favorite dishes. Nothing like traditional Enchiladas!! You should try Enchiladas Mineras..so good!
@Chef Billy Parisi HOLY SMOKES!!! Made this enchilada sauce yesterday and it is AMAZING!!!!! ⭐⭐⭐⭐⭐
Can't wait to try this. Especially the sauce. Thanks!
This looks amazing! Thank you, Chef.
Billy the secret to enchiladas is the sauce! In Chicago they always use pre made bottle or can. When I moved to Oklahoma a Mexican neighbor showed me how to make red sauce.
Chef this looks amazing! I can hardly wait to try it. Puts me in the mood for a traditional Mole Sauce. We are going to need you for that!
OMG these look amazing and I'm drooling.
I agree they look great!
I’m going to have to try this, looks delicious.
Looks delicious 😋
Amazingly delicious!!!
Oh yum!!! My favorite Mexican food!!
Excellent.
that was great!
Excellent recipe and techniques! Those look so bomb! The technique of dipping your tortilla in the sauce first then quickly frying in very little oil is the Sinaloan style. Enchiladas are a regional dish of the Mexican gastronomy that differ from state to state. Some of the best I’ve had are Jalisco style, Michoacán style, Sinaloa style and Oaxaca style. Insanely underrated delicious dish if made correctly, or should I say,
authentically, with a sauce made from scratch and corn tortillas, each treated individually accordingly to style. I’ve made them combining styles and techniques from different states.
I'm going to make a bunch of that sauce and can it!
That's a great idea!
When Billy said you can use any neutral-flavored oil, Chef Jean-Pierre's voice immediately came into my head and said "Or you can use clarified BUTTER! You can't go wrong with BUTTER, whoa whoa hah hah!"
I feel like I have access to so many wonderful chefs giving me so many wonderful ideas, it's so much fun. I'm not even a third of the way through this video yet and already know I'm going to make it. Billy had me at the first ten seconds.
Looks Gorgeous 😍
Omg I’m drooling 🤤. I am definitely going to make this dish. The sauce is what I look for if the enchiladas will be amazing and given you made it from scratch and not from a can makes it worth it ❤
It does look really good!
Hello Chef Billy
This is very similar to my grandma's recipe The toppings are slightly different but "The Chile sauce is Queen"
Thanks for sticking to traditional Mexican recipes 💗😋💜
I am going to cook this for dinner tonight thank you
Madre de Dios.... Thanks!
I always warm up my tortillas prior to frying so it won’t fall apart 👍 looks delicious
Looks absolutely delicious! And I typically like making things from scratch. But try this. Find some frozen taquitos at Costco, they come in chicken(?) rolled in flour tortillas or beef(?) in corn tortillas. Get some canned enchilada sauce, green if chicken, red if beef enchiladas. Put some sauce in bottom of baking dish. Add taquitos. Cover with sauce and grated cheese. Bake 350°F for 30 minutes. Done. Outrageously easy. You won't believe how good!
Hi Chef, wonderful recipe! So happy to see you using traditional Mexican spices. The only thing I would caution in using is the root end of the onion , it always has dirt in it, but the other onion skins are wonderful to use. 😊👍
Wow, that sauce!
Surprised the enchiladas never went in the oven.
Hey, Chef Billy! I watch all your videos and always learn something new! I was born and raised in Arizona and I've been making enchiladas for a long time. My question for you is regarding the order of cooking the corn tortillas. We have always cooked for seconds in oil THEN place in the enchilada sauce before assembling. Just the opposite where you first placed in the sauce then the oil. Do you have a reason for doing it in that manner? Thanks so much! Love your channel!
Have seen it both ways. Just preference I suppose.
You are the Chef and thought you may have a technical reason. Thanks
@@AZ-Sharon I think his way makes sense. The tortilla will get coated in the sauce and then the frying will better bind that sauce while also carmelizing the sugars in the sauce.
@@BLTkitchenI most often skip that step and just soft fry the tortillas, pat the oil off, put the enchilada together, then pour the sauce over the top, completely covering them before baking.
Mmm I can just about smell it 😋
I love Mexican cuisine and I am sure your recipe will be delicious, too.
Great recipe! Do you have any suggestions for people allergic to onions? What would you sub in instead?
Who makes that rondeau pan brother Billy???
Just grabbed everything for this. Only bummer is i used the lock of my homemade stock last night. But this ahould still be phenomenal. Prepping everything tonight and doing the fill/finish tomorrow..
Chef Parisi, I have to tell you, I wouldn't change a thing from your recipe, this is exactly how I make my enchiladas rojas. Whenever I am out of mexican crema, I put a little bit of vinegar in heavy whipping cream, let it do its magic, and add some salt when it has thickened. You really can't substitute sour cream for Mexican crema! thank you so, so, much for what I consider, is honoring my roots and appreciating my mexican heritage. Might I suggest that your next mexican recipe be mole? Thanks Chef!
Chef Billy, I'm stopping in to say I was wrong. I thought the way to cook the corn tortillas was oil first then sauce then fill. While that is indeed one way of doing it, I did a deep dive to see who/where the sauce then oil method originated and found it to be Michoacan. I thank you for showing me something new, as always!😎
Idk if it’s because I use store bought corn but no matter what any time I try to dunk them in a sauce they fall apart and break up
This is better than adding chicken bouillon
I want to see a Mexican Grandmothers reaction video to this…
Nice watch. What is it?
undone
Vegetable scraps go to my rabbit.
Awww bunny gets the yummys🐰
That plate w your spices looked like a happy face w a black eye!
😂😂
an easier way is to throw your tortillas over your burner get a little char on them then dip into your sauce, then fill. much cleaner and you get more depth from the tortilla itself and better texture from drying the tortilla out some from the burner. less dishes,less clean up, less frying in oil etc.
You actually don’t want it dried out, you want it moist so that it can absorb the sauce as well as not tear when rolling.
@@ChefBillyParisi they won’t tear when u do that. they are pliable from the heat not from oil. they are cruelly stronger as a result. u can stack up 20 tortillas if u need to this way if ur trying to cook more than 2 at a time and not be juggling, the way ur doing it works if ur making a couple plates but after that they get too wet from being wet.
@@ChefBillyParisi if ur reheating tortilla over heat first they are more pliable and less likely to tear. it’s not the oil that is making them pliable or the water in ur sauce. it’s the heat that is helping them not to tear. take a cold sauce and oil and dunk ur tortilla into it and try to fold it, it will be crumbly. take the same cold sauce and oil and heat ur tortilla over a burner then dunk it in and u will see the tortilla itself is completely pliable and can be shaped far easier. u can prep out 100 no problem and control the amount of sauce going into ur filling as well. ur not dependent on multiple pan juggling trying to plate 16 enchiladas on 4 plates doing 2 at a time in a splattering oil pan w a watery tortilla.
It looks fine. But no no thats not how they do it in mexico.
Too many steps. Too much trouble.
🙄
Give Rachel Cooks with Love a look.
Move along, then. The process is part of the enjoyment. If you don't like the process, just take your butt over to Taco Bell.
@@IstillHeartMyPrivacy You are just nasty!
It's probably not so great being a guest at your table. KFC, extra crispy, or original recipe?
WTF? Things that do not belong in an enchilada sauce...Cloves, cinnamon, sesame...How do you even defend that as "authentic?" Perhaps, but rarely, in a mole, but not a chile based enchilada sauce.
It took me 30 whole seconds and now I don't like this person
Too much work