If you like this video, check out my easy method for sheet pan chicken fajitas: ua-cam.com/video/DLW4rd1hfbo/v-deo.htmlsi=C4WZZommlCndU3UE . To find out more about the pans I'm using, check out Made In's Stainless collection by using my link to save on your order madein.cc/0724-brian
I have never commented on a UA-cam video ever, but these are worthy of public praise. You managed to solve every complaint my husband ever had about enchiladas from home and restaurants - mostly texture. He sat down and ate them without any toppings (because he was skeptical) and declared "WHOA!" We're going to make extra batches of the sauce because it's THAT good. Bravo from a mediocre cook (me) and foodie-engineer household.
This is a great recipe. I'll be making these often. A couple notes: I went by the measurments in the description and this recipe makes way too much sauce but thats okay because you can freeze what you dont use and make lots of things with it. It also calls for WAAAAYYYY too much cheese. I used about half the cheese it called for and that was about double what i actually needed.
'They should feel like a ripe plum...or a well toned butt.' 🤣 I won't touch my veg at the market the same way... without blushing! Thanks Bri, wonderful recipe and content!
The traditional enchiladas i have had are 1. NEVER in a casserole and 2. Tortillas are lightly fried not warmed. 3. No monterey jack cheese and not much cheese really. This is definitely American and still probably good tho 🎉🎉
Views on the Road, Simply Mama Cooks, and Rachel Cooks with Love all have versions of this. Not saying I don't love Bri, Ethan, and Sam. All are great teachers and there's room enough in the kitchen. 🍳
I follow the wise advice of Elena of 'Elena's secrets of Mexican cooking' 1st published in 1958. A sis-in-law found a 1960 (3rd printing) @ a yard sale in 1980. Elana briefly fries the corn tortillas in a little oil, before beginning to assemble the enchiladas: makes a world of difference. And yes my family prefers green sauced enchiladas too.
This is it! This was the answer to my enchilada woes. That darn casserole dish was the culprit. I always wondered why the flavor was good, but the consistency was trash. Thank you so much for this. I tested it and geez, what a difference!
Brian, I've followed you from the early days. We talked about how you were soon to reach 1m subs. Here we are, yet you are still the non-political recipe machine that made me subscribe. You haven't sold your soul or turned into an "expert" talking down to us peasants, as some other foodtubers could be described. Thank you for this! Also, all your recipes that I've tried have turned out fantastic. You give alternatives where ingredients might be difficult to procure, and you give temps in F and C. What more can you ask, 10/10 youtube chef!
10 out of 10!!! Nothing is worse than watching a young man lecturing older women about cooking...like we haven't done it well for 50 years! Thank you for just being great, inspirational and creative! New ideas are always fun!
The casserole enchiladas is a variation in mexican cuisine called "Enchiladas Suizas" or Swiss Enchiladas (not sure why they're called that way) but, main differences are the sauce has dairy can be sour cream or milk, so it's a bit milder compared to the sour original taste, and they have queso manchego on top, the casserole gets broiled at the end, similar to what you did. They're also pretty good!
@giannidescalzo2101 I used a pressure cooker to make the shredded chicken, but I used the exact parameters otherwise. Took about an hour and change. I also added a bit of vinegar and sugar to the salsa, but that's because I started off with frozen tomatillos.
Did I hear you right, a cookbook? Definitely looking forward to it whenever it comes out! I can imagine the title being "Now, let's eat this thing!" with "Hey, Bri..." notes. That said, this recipe is right up my alley. I'll have to try it very soon. Thanks, Bri!
Separating them is a fantastic idea. I've always used a sheet tray but basically cooked them the regular way. You didn't mention it, but I would imagine the best part is the browned up cheese that spilled out. I've found any time that cheese spills out and globs together, it's always the most underrated part. Amazing video as always
10 out of 10!!! Thank you for just being great, inspirational and creative! New ideas are always fun! Nothing is worse than watching a young man lecturing older women about cooking...like we haven't done it well for 50 years! You are great bc you have never done that! Love you and your sweet Lorn too!
Made this yesterday. 3 out 4 of us like it in the household. I'm considering disowning the one who didn't like it. This won't beat out a red sauce we use by Tyler Florence. I definitely like idea of cooking enchiladas in pairs, so I'll try doing that with Tyler's version. I really like how Brian pointed out the soupy, steamy part that casseroles do it enchiladas. I'll keep making stuff that looks good from Brain, his recipes are worth trying.
We eat so much green salsa and green enchiladas in my home, I grow tomatillos every year for this purpose. Being in Colorado, Mexican food more common than burgers or pizza!
Little late but finally got to try the recipe tonight and definitely a winner. Added some cumin to the tomatillo sauce and did a lime crema and whole family was strangely quiet during the meal….a testament to good cooking. As always u rock. Sent a pic before chowing down to my mother and she responded “Let’s eat this thing!!!”
I've made this recipe twice now. My wife and I agree it's one of the best things I've ever made at home. Thank you! Adding 1 jalapeno is just the right amount of spice for us.
@@ladywithasword4587 It depends. Kinda. You still have to pay for the stuff, so if it's sold by piece you'll probably get a pass if you just tell the cashier to bill one more. For stuff sold by weight there's virtually no way of making this work. Also, if they catch you eating stuff in the market they'll probably assume that you do not intend paying for it. So they'll probably not be too happy about it.
@@ladywithasword4587 It violates state weights and measurements laws if you don't intend to pay for it. If you do intend to pay, you'll just get funny looks from employees.
@@ladywithasword4587 I saw an old video of Jacques Pépin break off the dark green parts of leeks and leave them in the grocery bin. Like, why pay for the weight of something you can't really use (except stock, maybe?). Total OG GOAT move.
Hey Bri..it’s really worth buying a tortilla press and learning to make your own organic corn tortillas! The smell, texture, flavor is superior to dry, mealy storebought ones. A better method for finding good tomatillos is to select ones that have husks that hug (or are barely splitting open) the tomatillo rather than soft. (You can have tart, green ones at the store that are soft, but are just old and wilted) They have to be either really old and less flavorful verging on spoiled to be soft, or just wilted. The firm ones are ripe if their husk is barely splitting open. Also the younger, greener ones make excellent sauces and salsas..tomatillos have a vast area of ripeness (yellowish vs green-ness) that you can use depending on the individual use and your own preferences..plus they’re easy to grow..just take your storebought one, cut it up and barely bury it or sprinkle some dirt over in the fall, in spring you’ll get tomatillo seedlings..
@@dianegougelet1829 if you’d rather be sure you can save the seeds and start them early, or get cultivated varieties..Baker Creek heirloom has really lovely varieties of all kinds of cool stuff every year..there are purple tomatillos, small yellow ones, and green of course..
These enchiladas look so beautiful & delicious! I absolutely love the look of the pairs I would never have prepared them this way w.out seeing it! 😍 Thanks for sharing
Without question your best recipe yet. I have cooked at least a third of your recipes and this one is an absolute standout and will go in regular rotation! Excellent Brian!
Made these tonight and they are seriously the best enchiladas ever. Love the textural contrast from cooking in pairs on the sheet pan. The sauce is to die for...so full of flavor. Will definitely be making again!
Made these tonight for my family…there was complete silence while everyone was eating. If you know my family, it takes a really great meal to shut them up 😂. These were absolutely outstanding…I even made a few with shrimp that were equally delicious. Keep ‘em coming Brian!
I WISH i could afford MadeIn cookware. I started watching and saying to myself, wow that pan looks awesome. Then the mid vid ad came through and I'm like SOLD!!! Out of my price range though. 🤷♂🤷♂
Small suggestion to try for next time you make these: Brush the tortillas with oil instead of sauce, then dip in the sauce. I've always par-fried the tortillas but I imagine brushing would work just fine. The little bit of oil will protect the tortillas from going mushy in the sauce, and allow them to even crisp up a bit with your sheet pan method, lending even more fun texture. Your sauce sounds incredible though. No notes on that! 🤤
@@ixD9 My rule has always been to prepare a recipe exactly as the creator intended the first time through, but this idea is intriguing enough that I think I might go 50/50 on my first attempt to see how much of a difference it makes.
Hey Brian ! Bryan here … love watching your videos , I learn alot . Totally agree with your assessment on the Made-in skillet , I bought the 5qt saucier last year and love it so much
I actually roast my tomatillo sauce the same way as you. I put it under the broiler for 20 minutes. I also add cumin and a little agave to the sauce. The only other thing I do differently is that I buy rotisserie chicken and shred that for the filling. Salsa verde is definitely superior to red sauce.
Your enchiladas are already a hit here. Now I have a new sauce to try! It's so simple and it never would have occurred to me to bake them on a sheet tray. Thanks for the great tip.
Brian, I've gotta say deliciousness aside I really admire how efficiently you cook and use ingredients that you are cooking with to really minimize any waste. There is really something to being efficient and saving both time and money that just feels great. Cheers to you two! Your videos are so greatly admired by me and my tastebuds
This is one of the few cooking areas where I have some experience. Obviously these are opinions, but these are Mexican opinions if that helps :D 1. Don't roast the onion (but do roast everything else, I use jalepeno instead of poblanos) 2. "Soft Fry' the tortillas. Fry them in a little oil for a few seconds on each side. This is only for store bought tortillas, if you make the tortillas fresh you can just skip to dipping. 3. Take the soft fried tortillas and dip them in the salsa 4. Use Oaxaca cheese instead of pepper jack. Mix the cheese with raw onion 5. If you've made all these changes you just need to fill the inside with the cheese mixture, protein mixture, and then roll it up and serve. Top with cheese if you want, no need to bake these in the oven.
Hey Brian, Didn't have time to get the ingredients for the green sauce so I whipped up a batch of red sauce, but used all the other ingredients and techniques. Awesome. My wife usually does the enchiladas but your style got a big thumbs up. Next time I'll make your salsa verde. Cheers and Thank you
I am going to make this recipe today. Really looking forward to it :-) One small thing that you didn’t mention, and I know from making green sauce previously. The tomatillos have a very thick waxy substance underneath the outside skin. That needs to be scrubbed off or it can make everything very bitter. Thanks for the video!🎉❤
Hey Bri, Thank you for the phenominal idea of cooking enchiladas via sheet tray! I had some smoked chicken, and needed some inspiration. For mine, I used my regular chile morita/arbol/negra/ancho sauce. While I do indeed love casserole slop, having the exposed tortillas on the sheet try really brought more complexity to the dish. Mucho appreciado.
These are legit the best enchiladas I've ever made. They definitely stand up to some of the best I've had in restaurants (even in Mexico). The only mod I've made (after making it twice) was cutting back on the Jack cheese a little bit-450g felt cheesy enough to me.
I would definitely buy your cookbook! I have always preferred green sauce to red. I order green enchiladas or pollo suiza when I visit my favourite Mexican restaurant in Detroit
A couple things, if you live somewhere where you can't get fresh tomatillos, i've found canned ones can work fine. And fun fact, tomatillos are one of the fruits that you actually eat unripe, they actually turn yellow when actually ripe and apparently taste awful. So i guess you're looking more for optimal unripeness instead of optimal ripeness haha.
@@cassandrakarpinski9416 I was able to get canned ones in Australia year around, and get fresh ones a couple months of the year. If you can't find canned ones anywhere you'd just have to order them online somewhere.
Ugh, I wanna watch this video so bad. But my girlfriend and I have certain channels we only watch together and you're one of them! Love the videos Bri!
I love learning restaurant secrets thank you Brian. I can’t wait to try these next time. I’m in the mood for enchiladas. They look just as quick and easy as the casserole pan but I agree. I’m getting tired of some enchiladas. Thank you for posting this video.❤
Made these almost per recipe last night (mixed in a whole raw diced onion in the filling mixture) . Awesome. Next time, I'll experiment by topping with cheese, THEN top with a light amount sauce before baking. Maybe a litter firmer enchilada? But another great recipe - thanks Brian!
I'm definitely going to try that. An excellent enchilada sauce I often use is make a bechemel seasoned with quite a lot of cumin, garlic, salt, and a can of hatch green chilis, and topped with a cheddar or cheddar blend. it's more tex mex, but it's Fabulous on chicken enchiladas.
The tomatillo salsa was still pretty sour for me, so I did a Stella Parks tomato soup move. I added 1/4 tsp at a time of baking soda to neutralize some of the acid. Still nice and tart, but not overly sour. Great video, Brian.
I will be trying this soon...I've always preferred green but I normally use the 6x9 or 8x11 pan and yes, they get soggy, looking forward to trying this.
Made it this evening! It was absolute delicious. I was confused because the 375ml of stock didn't seem like a lot in the saucepan and so I made more. I ended up with a tasty but unfortunately more watery sauce than I would have liked. I think about 450ml is about right.
Another amazing technique and recipe. Thanks Brian, you kind of always make me question the traditional way of cooking and how I could improve the texture of day to day meals. Have you ever thought of making a mole recipe? Your recipes are great flavour-wise, it would be nice to see your way of doing it.
Hey Bri!!! Hi Brian & Loren. I'm even lazier. I make it more like a lasagna in a casserole dish. Line the bottom with lightly sauced tortillas put the chicken filling in the middle with cheese on top then the top layer of tortillas and finally cheese on top. bake cut into squares. I do the same with stuffed grape leaves. leaves on the bottom - lamb and rice in the middle leaves on top. All the best Jim (the general idea is lasagna is lazy tortellini)
Never did the sheet pan thing before, but I make a lot of enchiladas, so I'm definitely changing the cooking process. I'm also gonna try the baked salsa in the blender too. Those looked really delish!!
Consider me as a guaranteed pre-ordered of a future cookbook, even if I've already made all of the recipes within (just did your kebob recipe this past weekend and the chicken breast was the tenderest and juiciest I've ever made in my life).
Wow, I can't wait to try these. Those look delicious. Love enchiladas but hate the mushy texture. Also glad to know how to choose a ripe tomatillo. I bought them before but found them gross because I didn't know how to pick one out. Think I bought unripe ones. I absolutely adore that Made in saucepan. I bought it last year with your link and use it continually.
The tomatillos in are garden are exploding (and I love enchiladas) so this video has perfect timing! Planning to make this over the weekend and I’m sure it will be epic because we love your red enchilada recipe 😊
I love a good verde sauce, I bought poblanos peppers last week at Fresh Thyme and they were hotter than usual, I usually taste them just to be sure because you never know. A guy in a Mexican import stores told me once that it depends on the growing condition, not sure if that's true or not but, I have had some hot poblanos multiple times. And I agree that at home enchiladas can be better than a restaurant especially if we use one of your recipes.😉
I've always heated my tortillas in the enchilada sauce. I actually made green enchiladas last night. I used smoked pulled pork though, Chihuahua cheese, chipoltes in adobo and sour cream for the filling, the green sauce on the outside that had a healthy dose of hatch green chilies. Sour cream and blueberry habanero hot sauce. I'll have to try the psn method one day for cooking them.
If you like this video, check out my easy method for sheet pan chicken fajitas: ua-cam.com/video/DLW4rd1hfbo/v-deo.htmlsi=C4WZZommlCndU3UE . To find out more about the pans I'm using, check out Made In's Stainless collection by using my link to save on your order madein.cc/0724-brian
why dont you devein the pablanos
@BrianLagerstrom - could we substitute turkey for chicken? If yes - any changes required to accomodate that change? Thx.
These were everything I hoped they were and more! Best Salsa Verde I’ve ever had!
I have never commented on a UA-cam video ever, but these are worthy of public praise. You managed to solve every complaint my husband ever had about enchiladas from home and restaurants - mostly texture. He sat down and ate them without any toppings (because he was skeptical) and declared "WHOA!" We're going to make extra batches of the sauce because it's THAT good. Bravo from a mediocre cook (me) and foodie-engineer household.
This is a great recipe. I'll be making these often. A couple notes: I went by the measurments in the description and this recipe makes way too much sauce but thats okay because you can freeze what you dont use and make lots of things with it. It also calls for WAAAAYYYY too much cheese. I used about half the cheese it called for and that was about double what i actually needed.
'They should feel like a ripe plum...or a well toned butt.' 🤣
I won't touch my veg at the market the same way... without blushing! Thanks Bri, wonderful recipe and content!
The produce=booty test works sooo well for a lot of things, and it's a great reason to shop with your spouse! 10/10 would recommend.
I've been making enchiladas for 20 something years. Red, green, corn, flour.
I CANNOT WAIT to try this method!! OMFG
Brian: Make enchiladas without a casserole dish!
Ethan Chlebowski: first of all how dare you
I think I laughed at this WAY harder than I probably should have. 🤣
STCG has entered the chat
@@JohnHausser Nah, they'd use their STCG branded cast iron for cooking it next time.
The traditional enchiladas i have had are 1. NEVER in a casserole and 2. Tortillas are lightly fried not warmed. 3. No monterey jack cheese and not much cheese really. This is definitely American and still probably good tho 🎉🎉
Views on the Road, Simply Mama Cooks, and Rachel Cooks with Love all have versions of this. Not saying I don't love Bri, Ethan, and Sam. All are great teachers and there's room enough in the kitchen. 🍳
You know the cookbook has to be called “ let’s eat this thingggggggh”
1:39 I was not expecting to hear this but it’s the perfect description 😂
I've always added fresh lime juice to brighten the sauce. I love the parchment/cookie sheet method and will definitely give it a try. Thanks!
yup! Add some lime zest too!!
I follow the wise advice of Elena of 'Elena's secrets of Mexican cooking' 1st published in 1958. A sis-in-law found a 1960 (3rd printing) @ a yard sale in 1980. Elana briefly fries the corn tortillas in a little oil, before beginning to assemble the enchiladas: makes a world of difference. And yes my family prefers green sauced enchiladas too.
This is it! This was the answer to my enchilada woes. That darn casserole dish was the culprit. I always wondered why the flavor was good, but the consistency was trash. Thank you so much for this. I tested it and geez, what a difference!
Brian, I've followed you from the early days. We talked about how you were soon to reach 1m subs. Here we are, yet you are still the non-political recipe machine that made me subscribe. You haven't sold your soul or turned into an "expert" talking down to us peasants, as some other foodtubers could be described. Thank you for this! Also, all your recipes that I've tried have turned out fantastic. You give alternatives where ingredients might be difficult to procure, and you give temps in F and C. What more can you ask, 10/10 youtube chef!
Thanks Emily. 👊🏻appreciate you sticking around
10 out of 10!!!
Nothing is worse than watching a young man lecturing older women about cooking...like we haven't done it well for 50 years! Thank you for just being great, inspirational and creative! New ideas are always fun!
The casserole enchiladas is a variation in mexican cuisine called "Enchiladas Suizas" or Swiss Enchiladas (not sure why they're called that way) but, main differences are the sauce has dairy can be sour cream or milk, so it's a bit milder compared to the sour original taste, and they have queso manchego on top, the casserole gets broiled at the end, similar to what you did. They're also pretty good!
I'm a Lagerstrom Stan so I made this the same night it dropped. Bri is not joking or exaggerating when he says that these are a game changer
How long did it take?
@giannidescalzo2101 I used a pressure cooker to make the shredded chicken, but I used the exact parameters otherwise. Took about an hour and change.
I also added a bit of vinegar and sugar to the salsa, but that's because I started off with frozen tomatillos.
@@weatheredtome thank you
@@giannidescalzo2101 of course, friend!
Did I hear you right, a cookbook? Definitely looking forward to it whenever it comes out! I can imagine the title being "Now, let's eat this thing!" with "Hey, Bri..." notes. That said, this recipe is right up my alley. I'll have to try it very soon. Thanks, Bri!
Is it possible that the solution to soggy enchiladas is that simple? This is genius and my next meal. Thanks, Bri!
Separating them is a fantastic idea. I've always used a sheet tray but basically cooked them the regular way. You didn't mention it, but I would imagine the best part is the browned up cheese that spilled out. I've found any time that cheese spills out and globs together, it's always the most underrated part. Amazing video as always
10 out of 10!!!
Thank you for just being great, inspirational and creative! New ideas are always fun!
Nothing is worse than watching a young man lecturing older women about cooking...like we haven't done it well for 50 years! You are great bc you have never done that!
Love you and your sweet Lorn too!
Made this yesterday. 3 out 4 of us like it in the household. I'm considering disowning the one who didn't like it. This won't beat out a red sauce we use by Tyler Florence. I definitely like idea of cooking enchiladas in pairs, so I'll try doing that with Tyler's version. I really like how Brian pointed out the soupy, steamy part that casseroles do it enchiladas.
I'll keep making stuff that looks good from Brain, his recipes are worth trying.
We eat so much green salsa and green enchiladas in my home, I grow tomatillos every year for this purpose. Being in Colorado, Mexican food more common than burgers or pizza!
Little late but finally got to try the recipe tonight and definitely a winner. Added some cumin to the tomatillo sauce and did a lime crema and whole family was strangely quiet during the meal….a testament to good cooking. As always u rock. Sent a pic before chowing down to my mother and she responded “Let’s eat this thing!!!”
Made this today it is the best enchiladas period, thank you for another amazing recipe
I've made this recipe twice now. My wife and I agree it's one of the best things I've ever made at home. Thank you! Adding 1 jalapeno is just the right amount of spice for us.
This’ll be dinner on Friday. My teenager and wife will love it (they loved the lasagna!!)
Thanks for all the great recipes, Bri!
My boy just took a bite out of a piece of produce at a store without paying for it
I see people do that in cheffy videos all the time and I'm always amazed by it. Is that allowed? Can we just eat stuff at the grocery store?
@@ladywithasword4587 if they dont look at you, I don't see a problem. and chain grocery stores make a lot of money so I don't feel bad at all.
@@ladywithasword4587 It depends. Kinda.
You still have to pay for the stuff, so if it's sold by piece you'll probably get a pass if you just tell the cashier to bill one more. For stuff sold by weight there's virtually no way of making this work.
Also, if they catch you eating stuff in the market they'll probably assume that you do not intend paying for it. So they'll probably not be too happy about it.
@@ladywithasword4587 It violates state weights and measurements laws if you don't intend to pay for it. If you do intend to pay, you'll just get funny looks from employees.
@@ladywithasword4587 I saw an old video of Jacques Pépin break off the dark green parts of leeks and leave them in the grocery bin. Like, why pay for the weight of something you can't really use (except stock, maybe?). Total OG GOAT move.
Hey Bri..it’s really worth buying a tortilla press and learning to make your own organic corn tortillas! The smell, texture, flavor is superior to dry, mealy storebought ones. A better method for finding good tomatillos is to select ones that have husks that hug (or are barely splitting open) the tomatillo rather than soft. (You can have tart, green ones at the store that are soft, but are just old and wilted) They have to be either really old and less flavorful verging on spoiled to be soft, or just wilted. The firm ones are ripe if their husk is barely splitting open. Also the younger, greener ones make excellent sauces and salsas..tomatillos have a vast area of ripeness (yellowish vs green-ness) that you can use depending on the individual use and your own preferences..plus they’re easy to grow..just take your storebought one, cut it up and barely bury it or sprinkle some dirt over in the fall, in spring you’ll get tomatillo seedlings..
Hi~ Oooo...I love the way you think!! I grow peppers using seeds from store-bought but never thought about tomatillos. Thanks so very much!🙋
@@dianegougelet1829 if you’d rather be sure you can save the seeds and start them early, or get cultivated varieties..Baker Creek heirloom has really lovely varieties of all kinds of cool stuff every year..there are purple tomatillos, small yellow ones, and green of course..
These enchiladas look so beautiful & delicious! I absolutely love the look of the pairs
I would never have prepared them this way w.out seeing it! 😍 Thanks for sharing
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
I just made my first tomatillo salsa for tacos. Now I want to make it again using your recipe and make enchiladas.
Without question your best recipe yet. I have cooked at least a third of your recipes and this one is an absolute standout and will go in regular rotation! Excellent Brian!
That's great feedback. Thanks for making the recipes!
Made these tonight and they are seriously the best enchiladas ever. Love the textural contrast from cooking in pairs on the sheet pan. The sauce is to die for...so full of flavor. Will definitely be making again!
Made these tonight for my family…there was complete silence while everyone was eating. If you know my family, it takes a really great meal to shut them up 😂. These were absolutely outstanding…I even made a few with shrimp that were equally delicious. Keep ‘em coming Brian!
Invited the family over and we just got done eating these. Everyone loved them!
You made me double check that it was Monday and not Thursday 😂
Looks so good. Baking them in pairs like that makes a lot of sense
I WISH i could afford MadeIn cookware. I started watching and saying to myself, wow that pan looks awesome. Then the mid vid ad came through and I'm like SOLD!!! Out of my price range though. 🤷♂🤷♂
Yeah... these are a HUGE hit in my house. Great recipe Brian.
Small suggestion to try for next time you make these: Brush the tortillas with oil instead of sauce, then dip in the sauce. I've always par-fried the tortillas but I imagine brushing would work just fine. The little bit of oil will protect the tortillas from going mushy in the sauce, and allow them to even crisp up a bit with your sheet pan method, lending even more fun texture. Your sauce sounds incredible though. No notes on that! 🤤
@@ixD9 My rule has always been to prepare a recipe exactly as the creator intended the first time through, but this idea is intriguing enough that I think I might go 50/50 on my first attempt to see how much of a difference it makes.
This is a brilliant rendition. Makes so much sense to maximize textural contrast by cooking on sheet pan
I WANT the cookbook!
I love this channel cause you are genuinely in your happy place, which is cooking! These look crazy good too
Impressing a girl with my cooking skills never been easier since I found Brian's videos
OMG! This is addresses the main issue I've had with making enchiladas at home. Thank you Brian!
Hey Brian ! Bryan here … love watching your videos , I learn alot . Totally agree with your assessment on the Made-in skillet , I bought the 5qt saucier last year and love it so much
I actually roast my tomatillo sauce the same way as you. I put it under the broiler for 20 minutes. I also add cumin and a little agave to the sauce. The only other thing I do differently is that I buy rotisserie chicken and shred that for the filling. Salsa verde is definitely superior to red sauce.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Your enchiladas are already a hit here. Now I have a new sauce to try! It's so simple and it never would have occurred to me to bake them on a sheet tray. Thanks for the great tip.
Brian, I've gotta say deliciousness aside I really admire how efficiently you cook and use ingredients that you are cooking with to really minimize any waste. There is really something to being efficient and saving both time and money that just feels great.
Cheers to you two! Your videos are so greatly admired by me and my tastebuds
We just had this for dinner. I like the technique a lot. Made a few miss steps scaling it for 2
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
I made this!!! I’ve eaten lots of these, and these are the best. Thanks B.
This is one of the few cooking areas where I have some experience. Obviously these are opinions, but these are Mexican opinions if that helps :D
1. Don't roast the onion (but do roast everything else, I use jalepeno instead of poblanos)
2. "Soft Fry' the tortillas. Fry them in a little oil for a few seconds on each side. This is only for store bought tortillas, if you make the tortillas fresh you can just skip to dipping.
3. Take the soft fried tortillas and dip them in the salsa
4. Use Oaxaca cheese instead of pepper jack. Mix the cheese with raw onion
5. If you've made all these changes you just need to fill the inside with the cheese mixture, protein mixture, and then roll it up and serve. Top with cheese if you want, no need to bake these in the oven.
You know it
When you made your chilaquiles I mentioned try them with Green Sauce, 💚 now that you made green enchiladas try the chilaquiles
Hey Brian, Didn't have time to get the ingredients for the green sauce so I whipped up a batch of red sauce, but used all the other ingredients and techniques. Awesome. My wife usually does the enchiladas but your style got a big thumbs up. Next time I'll make your salsa verde. Cheers and Thank you
This recipe is excellent. I will try. Thank you!!! 😊
Wow ,wonderful,I think that I've learned how to cook it,and I like your videos very much,may you teach more cooking ways.😍😍😍
I am going to make this recipe today. Really looking forward to it :-)
One small thing that you didn’t mention, and I know from making green sauce previously. The tomatillos have a very thick waxy substance underneath the outside skin. That needs to be scrubbed off or it can make everything very bitter. Thanks for the video!🎉❤
The secret finally. I’ve come close by spacing in the casserole dish. Thanks for all the tips.
Classic B-man! Thoroughly tested! Pro techniques! Amazing! Can't wait to try "Sheet Pan Enchiladas!"
Hey Bri, Thank you for the phenominal idea of cooking enchiladas via sheet tray! I had some smoked chicken, and needed some inspiration. For mine, I used my regular chile morita/arbol/negra/ancho sauce. While I do indeed love casserole slop, having the exposed tortillas on the sheet try really brought more complexity to the dish.
Mucho appreciado.
I would totally buy your cookbook Bri! Make it happen!
Muy rico Brian. Definitely learned good tips here. Such as avoiding the sloppy casserole that has plagued me in the past. Thanks
These are legit the best enchiladas I've ever made. They definitely stand up to some of the best I've had in restaurants (even in Mexico). The only mod I've made (after making it twice) was cutting back on the Jack cheese a little bit-450g felt cheesy enough to me.
Hell yeah. Thanks
Thank you again, and again. Very tasty as is your chicken Souvlaki. Really enjoy your channel!
This is a fantastic recipe. I didn't realize how easy green sauce was to make
I would definitely buy your cookbook!
I have always preferred green sauce to red. I order green enchiladas or pollo suiza when I visit my favourite Mexican restaurant in Detroit
I am all into this. Thanks for sharing.
A couple things, if you live somewhere where you can't get fresh tomatillos, i've found canned ones can work fine.
And fun fact, tomatillos are one of the fruits that you actually eat unripe, they actually turn yellow when actually ripe and apparently taste awful. So i guess you're looking more for optimal unripeness instead of optimal ripeness haha.
I was just going to ask if you can use canned tomatillos! Thank you :)
@@Talka12581 Obviously fresh is better, but not everywhere in the world can get them.
And if you can't get fresh OR canned tomatillos??? They aren't that common outside of America.
@@cassandrakarpinski9416 I was able to get canned ones in Australia year around, and get fresh ones a couple months of the year. If you can't find canned ones anywhere you'd just have to order them online somewhere.
These look amazing and as someone who can’t eat gluten I’m psyched I can actually eat them
That looks so good- do you have a red enchilada recipe?
I do. It's in the description. I made it using a casserole dish (still VERY good), but you can use this technique with that recipe too.
finally made these and they were incredible!
Ugh, I wanna watch this video so bad. But my girlfriend and I have certain channels we only watch together and you're one of them! Love the videos Bri!
I love learning restaurant secrets thank you Brian. I can’t wait to try these next time. I’m in the mood for enchiladas. They look just as quick and easy as the casserole pan but I agree. I’m getting tired of some enchiladas. Thank you for posting this video.❤
Enchilada Verde (with heat) is a favorite of mine!
Made these almost per recipe last night (mixed in a whole raw diced onion in the filling mixture) . Awesome. Next time, I'll experiment by topping with cheese, THEN top with a light amount sauce before baking. Maybe a litter firmer enchilada? But another great recipe - thanks Brian!
I'm definitely going to try that.
An excellent enchilada sauce I often use is make a bechemel seasoned with quite a lot of cumin, garlic, salt, and a can of hatch green chilis, and topped with a cheddar or cheddar blend. it's more tex mex, but it's Fabulous on chicken enchiladas.
The tomatillo salsa was still pretty sour for me, so I did a Stella Parks tomato soup move. I added 1/4 tsp at a time of baking soda to neutralize some of the acid. Still nice and tart, but not overly sour. Great video, Brian.
Those look awesome. I will have to try them for sure.
I will be trying this soon...I've always preferred green but I normally use the 6x9 or 8x11 pan and yes, they get soggy, looking forward to trying this.
You really cooked here Brian. Both literally and figuratively.
🤙👊🏻👊🏻
I would love a cookbook!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Thanks for all the great recipes and tips and tricks. Really helps a home cook get better.
Hey Brian
Idea for a future video: pesto lasagna with béchamel sauce
Made it this evening! It was absolute delicious. I was confused because the 375ml of stock didn't seem like a lot in the saucepan and so I made more. I ended up with a tasty but unfortunately more watery sauce than I would have liked. I think about 450ml is about right.
Make a cookbook Bri!!! I would buy it 💯
This looks amazing. Can't wait to make it!
But I would plus up that crema by replacing the water with lime juice!
I have the same made in saucier. It is the best pit in my kitchen…better than the all clad set I have.
Another amazing technique and recipe. Thanks Brian, you kind of always make me question the traditional way of cooking and how I could improve the texture of day to day meals. Have you ever thought of making a mole recipe? Your recipes are great flavour-wise, it would be nice to see your way of doing it.
Can’t wait to try this recipe! Looks amazingly delicious!
Yes Brian! Cookbook ! ! !
I literally used that 'dope' saucier five minutes ago for dinner! MadeIn is the best (well, you are as well)!
Hey Bri!!! Hi Brian & Loren. I'm even lazier. I make it more like a lasagna in a casserole dish. Line the bottom with lightly sauced tortillas put the chicken filling in the middle with cheese on top then the top layer of tortillas and finally cheese on top. bake cut into squares. I do the same with stuffed grape leaves. leaves on the bottom - lamb and rice in the middle leaves on top. All the best Jim (the general idea is lasagna is lazy tortellini)
I see lazy wasn't the goal it was crunchy and individualizability. I'll sacrifice varied textures for ease. Hugs
Brilliant and texturally appealing. Love this style
This is what’s for dinner tonight! Thanks Brian!
Cookbook 👀 yes please!!
Never did the sheet pan thing before, but I make a lot of enchiladas, so I'm definitely changing the cooking process. I'm also gonna try the baked salsa in the blender too. Those looked really delish!!
Consider me as a guaranteed pre-ordered of a future cookbook, even if I've already made all of the recipes within (just did your kebob recipe this past weekend and the chicken breast was the tenderest and juiciest I've ever made in my life).
Wow, I can't wait to try these. Those look delicious. Love enchiladas but hate the mushy texture. Also glad to know how to choose a ripe tomatillo. I bought them before but found them gross because I didn't know how to pick one out. Think I bought unripe ones. I absolutely adore that Made in saucepan. I bought it last year with your link and use it continually.
The tomatillos in are garden are exploding (and I love enchiladas) so this video has perfect timing! Planning to make this over the weekend and I’m sure it will be epic because we love your red enchilada recipe 😊
What a wonderful summer dish. Thanks, Mexico.
I love a good verde sauce, I bought poblanos peppers last week at Fresh Thyme and they were hotter than usual, I usually taste them just to be sure because you never know. A guy in a Mexican import stores told me once that it depends on the growing condition, not sure if that's true or not but, I have had some hot poblanos multiple times. And I agree that at home enchiladas can be better than a restaurant especially if we use one of your recipes.😉
I've always heated my tortillas in the enchilada sauce. I actually made green enchiladas last night. I used smoked pulled pork though, Chihuahua cheese, chipoltes in adobo and sour cream for the filling, the green sauce on the outside that had a healthy dose of hatch green chilies. Sour cream and blueberry habanero hot sauce. I'll have to try the psn method one day for cooking them.
Thx for filming this and sharing it with us.