Enchiladas are made differently down in Mexico | Enchiladas Rojas

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Enchiladas have been one of my favorite foods since I was little and one of the reasons I have always loved Mexican cuisine. Tortillas stuffed with chicken, beef or beans. Slathered in enchilada sauce and topped with cheese and baked. That's typically how most recipes are done in the US, however the traditional enchiladas in Mexico are a completely different experience and that's what we are making today.
So big differences between the two is that corn tortillas are typical in mexico, while flour is more popular in the US. Second is that the tortillas are fried, then dipped in sauce, then rolled and served. Much different as US versions are usually baked.
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Filmed on: Sony a6400 w/ 18-105mm F4
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Edited in: Premiere Pro #CDMX
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[@anaidtello375]

little thing to try, here down south of Mexico (Michoacan to be more precise) we actually dip the tortilla in the sause first and then we fry it. And in te proces of frying it is when we add the filling and roll it up. This lets the tortilla absorb the flavor of the chilli sauce.

[@therapvault2375]

I love seeing people from different countries enjoy our Mexican food & culture

[@EthanChlebowski]

Me too, it’s all so interesting.

[@topixfromthetropix1674]

I live in Thailand and there are at least a dozen Mexican restaurants in my city.

[@MattyLou]

Im so proud right now

[@therapvault2375]

@Allen Iekanjika i once o got Beautiful experience when my black and white gfs decided to give me bj at the same time

[@G1ennbeckismyher0]

@@therapvault2375 wtf

[@PhantomSavage]

These are possibly the best central mexican enchiladas I've ever had, and I've had a lot of enchiladas. My variation: I used a slight variation of chiles (I could not find normal chipotles oddly enough, so I used two chipolte meccas instead of one along with two canned chipotles in adobo sauce along with the anchos and an addition of two guajillos), and as suggested by some of the comments I actually waited for the peppers to cool down before blending them with the raw onion and garlic. Instead of chicken I cheated and used some fresh chopped Carnitas from my local mexican market and filled my enchiladas with that and shredded Oaxacan cheese. The tortillas I used were also infused with hatch chile and wheat. I then drizzled it with legitimate mexican table cream. Some of the best enchiladas I've ever had.

[@matrixstuff3512]

You usually find them called "morita" chiles

[@naomironquillo4720]

I'm so glad someone is finally explaining the actual way enchiladas are prepared. I'm from the states but my parents are both from Mexico and this is the only version of enchiladas I have ever tried. It's seriously the best❤❤❤

[@TheDeathmail]

I wouldn't say "actual" since it should be noted that lots of foods probably have multiple different ways of being cooked. Go to India, China or Japan and you would see many different methods of cooking the same foods in different regions... Heck, even in the US, we have multiple methods to make burgers and pizza... but when food is usually made popular in an outside region, only 1 style is often popularized. Of course, there might be some slight change to better fit the culture's palate, but over all, it's just one method. That's how it works for Chinese, Indian and Japanese foods in the US... one version is often very popular and people think it's the only version.

[@naomironquillo4720]

@@TheDeathmail the most common and basic way to make enchiliadas in Mexico is this way. There are variations and tweaks depending on not just what part of Mexico you go to but personal touches. Even then though the same way America's know a hot dog is a bun and weiner or a burger is bun meat and cheese. Enchiladas in México are basically this.

[@keithfevola8553]

If you never tried other recipes, how do you know they are the best?

[@saulgarcia7083]

No you ain't

[@tonygutierrez9471]

Same but I grew up without ever having meat as filling. We would always use cabbage, cotija, and onion. Significant others were the main reason people in my family started adding chicken.

[@legoking99gb1]

I don’t know if somebody’s already said this but ,totally use the broth you cooked your chicken in to amp up the flavor of the Chile sauce 💜💜💜

[@Allioop_1]

My Mom taught me to make them like this, but, she always topped them off with shredded lettuce and thinly sliced radishes.

[@LanternsLight]

I had radishes on a taco for the first time a couple years back. It was just incredible.

[@Brandondrumkc]

I really enjoy your content. I realized now also after a conversation with the wifey that Mexican food is probably my favorite food...so I appreciate this type of content.

[@ohyeahtacosyeah]

Have you tried enfrijoladas? I’m sure you would like them. Same concept, just dipped in like refried beans and filled with cheese. I would like to see a video of it in the future!

[@EthanChlebowski]

No I haven't, sounds awesome. What type of cheese is typically used?

[@airrick10]

@@EthanChlebowski queso fresco is what I eat enfrijoladas with...delicious!

[@KurogamiProductions]

@@EthanChlebowski Cotija or Philadelphia-like cheese is fine. The sauce is prepared with refried beans, some fried chorizo and a dash of chipotle or any other chilli, then, mix and blend all these ingredients. Stuff the tortilla with some shredded chicken, bend it and then, cover the tortilla with the bean sauce. Top it with fresh crema and, if you like, some cilantro and onion rings.

[@MrsBestiaAzul]

@@KurogamiProductions -Snorts!- Again, each state has it's own recipe; my town makes enfrijoladas with freshly made black beans, just boiled until tender with onion and epazote, add salt, a little pork lard (manteca) and you are good to go.

[@GayMarcoting]

@@KurogamiProductions I have never seen a recipe with meat in the bean sauce. Enfrijoladas were made as a meal stretcher for when meat wasn't available. It's just a looser more liquid refried beans mix that the corn tortillas are dipped in after fry softening and stuffed with any crumbly cheese and rolled.

[@bl6797]

My Mexican grandmother used cascabel peppers and dark chili powder…they’re the best! They have that smoky flavor!

[@natalia1588]

My mom would actually dip the tortilla in the sauce, and then fry it. You get these crispy almost caramelized enchiladas. Makes a mess on the stove but totally worth it!

[@NdndNavarro]

YES! Same we dip them in the sauce then fry it in a pan than has just a little oil.....ya se me entojo

[@annabelles1622]

That's the RIGHT way to do it in my opinion! Mas rico! Pero si se hace un batidero!

[@eatmaipoop]

this is the right way

[@gerrygarcia653]

Your channel just popped up on my feed and glad it did. Your enchiladas reminds me of growing up on the Texas border (many years ago) where we would go get Enchiladas Placeras across the river. They would use these large metal grills with a well in the middle where they would shallow fry their tortillas quickly moving them to an ample edge all around waiting for the filling. The filling was mostly the salty farmers cheese with diced onions. We would buy them by the dozen where they would be topped with shredded cabbage wrapped in paper. They also gave you what was boiled chunks of potato and carrot that had been quickly fried in the now chili red oil. Delicious. I make these once in a great while as the clean up involves ridding my stove of all the red frying oil splatters. Well worth it.

[@joseguillermocanelazavala799]

I'm Mexican living in Australia, it's really nice to see people enjoying real mexican food!!

[@wooof.]

Where do you buy Mexican ingredients!? I have trouble sourcing the chillies and other things. In Victoria at least

[@danagboi]

@Such Fallout4 If you're in Brisbane and want proper Mexican ingredients then head to Pennisi Cuisine grocer on Balaclava St in Woolloongabba. They have all the dried chillies as well as the masa for corn tortillas, tortilla presses and harder to find ingredients. Oh and the rest of their International inventory is pretty awesome as well. Not affiliated with them, just get all my Mexican ingredients there. If you are on the North side and can't be bothered heading over the River, Pépés restaurant in Newmarket often have dried chillies, pinto beans, masa harena, and other ingredients for sale as well as occasionally stocking tortilla presses. But seriously, visit Pennisi.

[@danagboi]

@Such Fallout4 You are in for a treat!

[@ChaosAT]

@Such Fallout4 did ya try Indian and Mediterranean (turkey, Italien, Spanish) cuisine?

[@ChaosAT]

@@danagboi tortilla presses are overrated and u can do it by hand or a roller too.

[@gabrielamarquez5777]

Yes, you can prepare the salsa with dry chile, but it’s just a kind one of the salsa for the enchiladas. The traditional are green (tomatillo salsa), Rojas ( tomate with or whiteout chile - call entomatadas), with beans sauce (enfrijoladas), with mole (enroladas).

[@Luemsa]

Everything's fine, really enjoy the video, just remember that the epazote goes in to the salsa when you're cooking it on the oil so it can spread the whole flavor on the sauce instead of boiling it with the chicken

[@beangie]

On a side note: The ones made with a tomato based "salsa" are called "entomatadas" instead of Enchiladas, there is also a bean version called "Enfrijoladas" xD

[@zenaidagarcia1585]

I grew up with real enchiladas, lol. My mom would say those are entomatadas not enchiladas. The chiles 🌶️ add so much flavor.

[@3csrescueranch]

Awesome information

[@justmarc2015]

US American here. I've never eaten or even heard of flour tortilla enchiladas. In fact, this recipe looks completely normal.

[@78625amginE]

Same here. Utah has a large Mexican population though so we’re lucky in that regard. I used to travel for work around the US and it seemed like the further east you went, the worse and weirder the Mexican food got. *shiver*

[@jacobevenich]

Agreed, these are normal enchiladas. But maybe I've just never had the vanilla version.

[@efrainl]

Good, because flour tortilla enchiladas are just... no bueno. Unlike the corn tortilla, the flour tortilla becomes a gluey gooey mess when baked with the sauce, yuck.

[@kmorri9]

I'm from Chicago and have never really heard of enchiladas with flour tortillas either....

[@MichaelBakowski]

I don't think you planned on becoming a Mexican food channel but you sure have become my favorite one!

[@steve-oh4342]

Me personally, I would have seasoned that chicken, or marinated it in some of that sauce before steaming or added some of that sauce to the water while cooking. I'd also add some chives or cilantro or minced garlic and onion with some sort of shredded white cheese like Monterrey jack or queso fresco mixed in with the chicken. But then I suppose it would not be a traditional or close to authentic enchilada. That crunch was very satisfying.

[@toughbutsweet1]

Flour tortilla enchiladas is an Americanized version from restaurants. Mexico is like the U.S. in that each region has very different foods and styles of making things with the same name. Traditional ingredients are the ones available in the area. The north is desert, and more similar to California, New Mexico and Texas in cuisine than the central and lower regions of Mexico.

[@iriyanjohannsen1957]

Really i always heard north Mexico used flour tortillas because its climate was better for wheat than corn (as opposed to the south where it was easier to grow corn) and that the U.S just got more accustomed to flour tortillas because they interacted more with the north

[@toughbutsweet1]

@@iriyanjohannsen1957 They are more common in the north for the exacter reason you said. But I never found any flour tortilla enchiladas. I may have just not travelled enough?

[@toughbutsweet1]

@@iriyanjohannsen1957 I'm not sure what grows best in the desert northern states, but you are right about people having access to wheat, to my knowledge, it's just not as traditional as corn.

[@Gimp2288]

@@iriyanjohannsen1957 Flour tortillas are more common in the north of Mexico but as far as enchiladas are concerned those and entomatadas are still corn tortilla based.

[@Toomuchbullshitt]

A bit of history: The white Sonoran wheat is a variety of wheat that was commonly grown in Northern Mexico since its ancestral predecessor performed well in Spain’s similar semi-arid Mediterranean climate. The white Sonoran wheat berries of Mexico were even used to feed some of the Confederate soldiers during the Civil War when they were imported through Texas. Eventually the variety was later in replaced by better hybrid strains against drought resistance thanks to agronomist/ father of the Green Revolution Norman Borlaug sometimes in the 1940’s. Wheat does not do well in the year round hot humid tropical climate of Southern Mexico and corn already has a solid cultural importance to the inhabitants of South Central Mexico that simply cannot be replaced.

[@Lantanana]

I was raised in southern New Mexico, and wow, I made enchiladas exactly like you showed! It is sooo awesome that way!

[@ariellev9185]

My mom told me that my grandma (from Mexico) makes enchiladas like this. It makes sense now. Thank you :)

[@danparsons6566]

Yeah, all "Mexican" food is a lot different depending on where you live. In my state we call it "Tex-Mex" and don't even pretend it's the same thing. California has several styles of "Mexican" food just within that one state. Your recipe looks interesting, I may try it... thank you.

[@TheDeathmail]

Plus, Mexico is an entire country... different regions will have different styles....

[@jrkorman]

Indeed - My introduction, many years ago, was being stationed in New Mexico for 8 years. Much different and quite local!

[@s.leemccauley7302]

@@jrkorman yep. I am prejudiced but we use real chile in New Mexico. Not the watered down slightly flavored tomato sauce many others use.

[@jrkorman]

@@s.leemccauley7302 My wife's family is originally from San Miguel county, so yes I know! 😄

[@diabloplayer4496]

Tex-mex Is not Mexican food is a bastardization of Mexican food.

[@ismacid]

The best enchiladas video I've ever seen from people abroad. Mexican traditional food is proud of you

[@joshuaanderson9426]

I’ve been waiting for this video for two days and I am not disappointed

[@EthanChlebowski]

Glad to hear it, would highly recommend trying these!

[@rebix6848]

@@EthanChlebowski As someone whose never had enchiladas before, is the sauce spicy? And if so, how can I make a non-spicy variant?

[@bluepacificsurf]

Ethan, I find the most interesting component of this video is your comparing and contrasting how the two countries differ in making these. The different approaches clearly both yield a good product but you allow the viewer to make either with equal knowledge. Very good.

[@bellagonsalves4901]

I really enjoyed watching this, there’s so many way to make enchiladas and it’s nice trying out other people’s version. When I make my sauce, instead of using water I use the chicken broth after the chicken is cooked. It adds a bit more flavor to the sauce.

[@bellagonsalves4901]

Also if you have broth left over use it for your rice !

[@lexremillard2549]

the only thing I would recommend is dry roasting the chiles and onion to add more flavor. That is more authentic.

[@pnourani]

Good point. Also it needs some sort of cheese. And I would have used the leftover chicken broth to soak the chilies in.

[@juls_mov]

Yes! We do this with salsa verde at home every time. To, like, almost everything, the tomatillo, the onion, garlic (just a bit) and the chile too, gets super deep, it almost feels like the flavors hit you one after the other after the other. Extremely important point you're making.

[@YourFriendlyBarista]

Perry cheese in a enchilada is more of a Tex mex thing. In Oaxaca and Aguascalientes they don’t put cheese on them. Unless it is of course a cheese enchilada. But on the chicken ones it’s typically topped with a touch cream and a lot of repollo (iceberg lettuce)

[@walklikearobot]

this is close to how i grew up making enchiladas. the first time a friend gave me a flour tortilla enchilada with a tomatoey sauce on top I was so confused haha

[@j-boy9256]

🎶🎺Down in Mexico by the Coasters played in my head every time he said down in.......

[@emannuelmartinez]

This is super spot-on for a basic recipe. In Jalisco, we usually do a potato puree/mash filling instead of meat, but do the same method at the beginning! We do add a bit of tomatoes, but usually some diced leftovers. Not so much to change the flavor, just to add a little natural sweetness :) love the video, glad to see you're enjoying our country!

[@annunacky4463]

I agree. These are far better IMO. We got tired of the enchilada soupy soft casseroles. I put fresh onions inside with chicken. Make my own sauce, cumin, chilis, garlic onion, cilantro and some tomato. Puree and simmer. Heaven!

[@marthavillegas8025]

It's nice to see someone make authentic mexican food thank you 😊..

[@NoNo-ym7vz]

I've never met anyone in my life who uses flour tortillas for enchiladas lol

[@colly7963]

Hi. Nice to meet you! Here in Saudi Arabia, corn tortillas are largely unavailable, only the flour ones. As much as I like Mexican food, we have to make do with what we have.

[@manolinmero]

Enchiladas suizas are made with flour tortillas

[@daniellejordan4551]

I have, but they also used Velveeta in their enchiladas. We are no longer friends.

[@tagurit1611]

Using flour tortillas for Enchiladas makes for a wet soggy tortilla..from my experience.

[@MrRShoaf]

@@daniellejordan4551 Nothing wrong with Velveeta.

[@andresval9]

Traditional is relative to the region you’re from and flavors your mom or dad introduced to you. Theres no wrong way to cook “authentic” your moms authentic is probably very different than my moms. Bottom line if the food is good and you enjoy it, eat it.

[@jordanbutler7089]

Made these tonight along with the Refried Beans recipe - so delicious we forgot to take pictures! Would be nice in the recipes to be more precise about how much oil or water to use. Overall awesome dishes! Thanks for sharing.

[@jdubsdrinks]

This enchilada sauce is unreal…so flavorful and so easy!!!

[@rayyanali4471]

Should've used some of the broth left from the boiled chicken with the sauce.

[@Bluebelle51]

I always cook the chicken IN the sauce

[@ElenaAyala9]

Now try this: dip tortilla in the sauce, then fry it. Instead of chicken, fill them with a mix of crumbled queso fresco and finely chopped white onion. Skip the crema or not, my family never uses cream with enchiladas rojas, you do you. Fry previously boiled diced potatoes and carrots in the leftover oil that has all the flavors of the previously fried tortillas. Enjoy.

[@odaselementales]

Woah, most recipes in the US use flour tortillas for enchiladas? I've literally never heard of that. That said, big shout out for you moving to another country and working there. That literally makes you braver than almost every other person on the planet. More power to you. Also, nice videos. Navarte has the best tacos. I like tacos arabes from Don Eraki, sometimes without much in the way of sauce. I think it's underrated. Los Hornillos is another good one. And of course a million and one other places. There are literally little pop up street food stands with amazing flavor out there, sometimes better than any restaurant. Hope you're safe in this pandemic.

[@s.leemccauley7302]

Flour tortillas are good for burritos. Chimichangas too. Tacos and enchiladas are best with corn tortillas.

[@itzelmend5421]

Thank you. Finally a more authentic way of making them. I love authentic enchiladas. The way they’re done here, in America are more TexMex. They are so delish.

[@leogendary133]

Dude, 1)You warm them up first 2) dip 'em in the sauce 3) use lard/shortening to fried them but let them be flexible 4) fill it up with queso fresco and onion, chicken or beef of combined it

[@vickilindsay420]

Yes, the point of frying them is to soften the tortilla to make it pliable, not to crisp it.

[@MrsBestiaAzul]

@@vickilindsay420 My Ma used to fry them first and then dip them in the sauce, but the idea is the same! Soft, fried tortilla in delicious sauce and crumbly queso fresco on top. Baked enchiladas is a gringo idea!

[@MrsBestiaAzul]

@Uncle Freddy Hahaha they are not completely grindo ideas, that's for sure.

[@alejandroreyes9975]

@Uncle Freddy He/She never said they were bad

[@dianeschuller]

Very interesting to learn this. Ethan, if you use tongs to put your tortillas into the oil, it's safer but easier. And basically just dip the tortilla in the oil, let it sit only a few seconds, turn with the tongs, a couple seconds and then straight into the enchilada sauce. That way the tortillas won't crack.

[@fluffycritter]

I grew up in New Mexico, and I have never seen a Mexican restaurant in the US use flour tortillas or tomato-based sauce in enchiladas, even if it’s a baked stuffed affair. I have only seen the flour tortilla thing done by home cooks who have never lived in an area with a significant Mexican population, and by restaurants which just have some token “Mexican” items on the menu but which are more like diner food. For me, corn tortillas are non-negotiable; if you’re using flour tortillas you’re making a burrito casserole.

[@s.leemccauley7302]

Exactly.

[@CindyReyesCortes]

Great video and very accurate! Most enchiladas are not meant to be spicy so most common dried chile is guajillo. And if you want it be more spicy add puya - don’t go too crazy. Those two are the most common chile type.

[@bridgetcooney5085]

This is how I grew up eating enchiladas. My dad is from Farmington NM, and his mom taught my mom how to cook Mexican food. Though, we often stacked instead of rolled our enchiladas, and put an egg on top. But ALWAYS corn tortillas, fried and dipped in sauce.

[@bridgetcooney5085]

I call these enchiladas, and the American version, enchilada casserole.

[@patrickmcevoy5080]

I've never even HEARD of an enchilada made with flour tortillas. Maybe because I grew up in California?

[@jzwalz51robin45]

I tried the flour ones...hated them! I have always enjoyed them made with corn tortillas. The flour ones i tried were made by a European cook at a daycare center where i once worked. Had never even heard of them until then. I saw premade packaged flour enchiladas for sale at a CostCo, I would never buy them.

[@NextExiter]

Roommate grew up in Mexican family in California, they make enchiladas with flour tortillas.

[@jcman-lp6lg]

I live in the central valley in California where the Mexican community is large and I hear about it

[@jzwalz51robin45]

@@jcman-lp6lg We call those burritos!

[@jzwalz51robin45]

@@NextExiter We call those "burritos."

[@markyrich25]

Love this channel! Glad to have had YT reccomend it!

[@catherine5526]

I ordered these chicken enchiladas at a restaurant and I couldn't stop thinking about how good they tasted! I'm going to try this recipe :)

[@Milondrin]

You can also use as toppings of course the cream and lettuce tin cut, not big chunks, raw slice onion, the cut you prefered, and some other type of cheese, just shreded and you done, hi from México!!!

[@charleysage5827]

I had never seen rolled enchiladas until I moved to Texas when I was a kid. I was born in New Mexico so our enchiladas are stacked, corn tortillas, fresh red chile sauce and a fried egg on top

[@mmoolloo]

That's very close to what I would consider real Mexican enchiladas, so I applaud you. The only thing I would change is replacing pickled onions for raw, very thinly sliced onions. Maybe some people use them, but I've never seen that (and I've lived in Mexico City for most of my 34 years on this earth).

[@RealRabbit664]

I was born and raised in New Mexico and my family traditional enchilada sauce consists of 1 can cream of mushroom 1 can cream of chicken and fresh hatch green chile. Then you would make a rue (flour and butter) and use that to thicken your sauce

[@elchicharron9503]

You've got to strain that chile puree or it's going to be very grainy. I blend in a vitamix, so I strain in cheesecloth but a mesh strainer is probably good for a lower powered blender.

[@jaymartini]

From Southern New Mexico. I commonly ate them fried, dipped, and stacked with the ingredients layered in between. Some people would fry an egg and through it on top.

[@maxcarrasco260]

Same here. Mom never used tomatoes in her chile. Straight red chiles

[@carlosenriquez2092]

The enchiladas I grew up with allways got dipped first then dipped into the hot oil leaving you with a tortilla that has the tensile strength of a spider web. They are always filled with a mixture of crumbled queso cotija, queso fresco and finely dices raw onion. And the horribly delicate tortilla was why we didn't get them very often. But the tortilla has such a delicate finish bordering on silky.

[@luisservin3583]

Dipping in sauce first, and then frying in the oil is traditional in Guanajuato, Querétaro and some parts of Michoacán. I have family in San Miguel Allende and that's the way they are made. You need to be fast or the tortillas will disintegrate. The sauce is made with guajillo only. They are traditionally filled with a mixture of crumbled cotija or fresco cheese mixed with onion, and topped with grilled carrot and potato.

[@carlosenriquez2092]

@@luisservin3583 well now that your here whats the deal with jitomate vs tomate the arguments are ridiculous and I still don't have a conclusive answer.

[@luisservin3583]

@@carlosenriquez2092 In central Mexico jitomate refers to the red tomato, whereas tomate is used for the green tomato, usually covered in a husk, that is used to make salsa verde. In northern Mexico tomate is used for the red tomato and tomate verde or tomatillo is used for the green one. Growing up in Mexico City we always used jitomate for any kind of red tomato.

[@robbiebarrios5177]

A very good tip for making the pure is using the stock you just made while cooking chicken breast instead of water and if needed add a little bit extra salt. Makes the salsa super tasty. Tip from a Mexican here!

[@pablovargas7078]

I moved to Wisconsin almost a year ago and I was invited to eat enchiladas in a american house, and they made like a lasagna chicken it was awrful

[@L.Spencer]

We made American enchiladas, can't remember which type of tortilla I used, for our friends in Mexico. They liked them. They were like, "huh".

[@fcplop98]

EnCHILada is Chile based. Most Americans make their one variation of what Mexicans refer to as entomatadas. When I saw the epazote I instantly thought of Mexico City & southern Mexico. My family is from Michoacán and we usually use tiny tortillas & we don’t stuff them. We just fry it, dip it in the sauce, fold it in half and top them with shredded cabbage, queso cotija & this salsa that is common in Michoacán called salsa dulce. It’s rarely ever served alone. We almost always accompany them with fried chicken & seasoned potatoes wedges that were fried in the same oil as the tortillas. They get a different taste when you do that. We then also top these with cabbage, cotija & salsa dulce.

[@nickgarcia7415]

My mom fries the shels then lays them in a Casarol pan and makes it like a casarol instead of rolling. She was told this way by a Mexican lady as a faster way and as a hope to get 4 kids to eat them.

[@swicheroo1]

Enchiladas are made many ways in Mexico. And enchiladas are made many different ways in the USA. I live in LA and I have never had flour tortilla enchiladas.

[@robLV]

Same techniques, but my Texas mom used a bit of beef stock with the chiles for the sauce, and sometimes a roux for the base. Beef or cheese filling, made to order

[@denverdenver6569]

Strain your chilies with a mess strainer ! It will give it the a perfect texture. Great recipe

[@bgleadbetter]

Dude, I really enjoy your channel. I won’t be surprised if your subscribers go up very high. And I’ll be able to say I knew you back when you only had a hundred and fifty thousand.

[@neorskate]

You kinda had the idea until minute 2:00, the trick is first pass thru the sauce, then fried. Also doesn't need to be that much oil just like 1 spoon or so

[@jspartacus]

I think you need a trip to New Mexico USA. You couldn't call them Mexican style, but they are much more similar to how they're done on areas further south.

[@leannsmarie]

Especially Green Chilé Chicken Enchilada casserole. Its the staple dish of New Mexican gatherings statewide.

[@Godfather19704]

Ancho chili's are gods gift to us.

[@kaosfury]

This is very similar to how I have made them for years. I DO bake a panful after rolling them, and use chili powder since it is easier for me to get in my area.

[@toshiyukisuzuki7610]

Hi! Would you rather make your corn tortillas fried more crisp than what you did or more pliable for ease of rolling? Didn't quite undetstand what you meant in the vid ref the crispness of the tortillas. Thanks😊 Your channel is growing fast! Congratulations!

[@TheErusPrime]

Don't toss the seeds. Make 'em a powder and then mix the chile seed powder with some onion powder, paprika, and garlic salt. you now have a spicy seasoning (that's kinda awesome on fries)

[@GayMarcoting]

Seed consumption leads to kidney stones...

[@TheErusPrime]

@@GayMarcoting So do chocolate and animal proteins. We're here for a good time not a long time.

[@Jtlxpe]

I'm just an American who cant get past boiling the chicken. I was happy to learn everything else besides the boiling of chicken lol

[@sandykmalta]

I've had these at my Texas local Mexican Restaurant, their called Mole Chicken Enchiladas and they put white cheese on top! Very delish!

[@jwkill21]

Prepared as described the importance of the sauce increases significantly

[@ColinMakesAllTheThings]

As Sean Evans would say, "Careful around the eyes!" Great vid dude, love this series.

[@EthanChlebowski]

Much appreciated man. I'm looking forward to your soy sauce series!

[@manuelborchardt1573]

Monster bites! That’s the best parts of your videos!

[@johnhanes5021]

Put your corn tortillas on a low open burner flame first and flip them a few times to heat and strengthen them before you lightly fry them and they won't tear or crack when you roll them. Remove the chilis membranes to reduce the bitterness. Taste the chili water for bitterness before tou use it in the blender, if bitter use water instead. Salt will balance out the bitterness.

[@katebates3423]

Wish I hadn't used the chili water. My sauce was too bitter. I did remove all seeds, stems and any membranes I could identify. The skin may be the problem, but I don't see a way to peel dried, reconstituted anchos.

[@nick.4.]

seeing you use sams content made me mystically happy in the YTverse!!!!!!!!!!!

[@L.Spencer]

A friend from SLP made enchiladas that looked more like tostadas to me. I kept thinking something else was coming when I was invited for dinner, but those were the enchiladas. I think she was from Rio Verde, but I could be mistaken.

[@bl6797]

After you drizzle the sauce over the enchiladas, you have to put them under the broiler for about a min or two then take them out and dress them with cheese and lettuce

[@_BRIELLE99]

Thank you for sharing this beautiful recipe and for going in depth with technique! my family is going to love these! I can’t wait to put a spin on my “American” enchiladas now🤣

[@tiffanyhanson3701]

Damn the finished product looks sooo good!

[@jasonpakkala9015]

Ethan Chlebowski, there are other kinds of enchiladas in Mexico as well. Look up Enchiladas San Luis Potosi. You eat them more like tacos.

[@Cisfordelta]

Now I'm going to make some Ethaniladas this weekend

[@gatogordo2197]

Las enchiladas de mole son unas de mis favoritas.

[@AndresRodriguez-dr6hm]

Should have dipped in hot oil to soften, you don’t want chips, then into sauce which is also warm. They did look delicious.

[@taelend5301]

As an american from Arizona I guess I have pretty much only had authentic enchiladas

[@zate5355]

These are the kind my mom would make but are just too spicy/bitter for me. I'm more of a fan of the tomato based ones with garlic, onion, serranos, boiled, pureed, and reduced on the stove. Good stuff.

[@cazovejanegra]

As a mexican I can say you have the right idea. In Mexico you´ll find TONS of different versions and sauses though. Yours are not bad altough you missed the cheese !

[@itssopure]

Just to clarify: Flour tortillas are used in parts of mexico too, they originate from there.

[@Vancouver_Dan]

Excellent video! You have inspired us to make chilli sauce. Now all we need to do is find those dried chillies in Vancouver. We were literally tripping over big baskets of chillies in every mercado and grocery store we visited in Mexico. I wish I brought a bag of guajillo chillies home with me (I would also like to make the amazing chilli oil that Mexican pizzerias put on the table). On another note, you could also use a slow cooker for the chicken - then you can cheat and add sauce (even Italian dressing) for flavour. Looking forward to the next video! Thanks!

[@EthanChlebowski]

Thanks! I have troubles finding dried chiles too so I brought back 3 bags worth. Amazon has some decent options I’ve ordered before.

[@jorgeliceaga7460]

Not bad dude. I'd love to hang out with you and cook the real deal like you just did. The Mexican grannies have the edge but only because they make their enchiladas with fresh made warm and soft corn tortillas. They're warm and soft which is kind of their secret. It makes a difference. Stateside, I look for El Milagro brand corn tortillas. They warm up nicely on a seasoned cast iron pan or a seasoned carbon steel comal. No oil needed. From there, they're dipped into the sauce and then fried in shallow oil for just 20 seconds on each side. That's the secret. Better if made to order

[@Doktor_Al]

Tip: don’t crisp the tortillas, you want oil to stick to it so the sauce doesn’t dissolve them before you eat them (like putting mayo on a bun). No need to crisp them up as they will be more difficult to work with.

[@L.Spencer]

I've made entomatadas many times without running the tortillas through the hot oil, and they do get mushy. Still taste good, but the oil is important. But definitely not to make them crunchy.

[@KicksClique]

I like to make the authentic rojas version with buffalo mozzarella, it tastes amazing.

[@alarcon9793]

to add to your recipe. mexican enchiladas commonly have cotija cheese finely grated over the enchiladas

[@a.k.salazr]

You are correct, the "traditional" red enchilada sauce's base is guajillo chiles. It depends on what part of Mexico you are talking about too since food varies a little throughout the country. In Guadalajara, the red sauce comes from guajillo chiles.

[@frostfox1208]

Thanks Ethan, well done!

[@sandragrant8271]

I would have rehydrated the peppers in the chicken broth water. But still, I learned some things. Thanks.

[@carmenponce5227]

the enchiladas that are made with cheese on top and in a casserole are called "enchiladas suizas"

[@LuisFernandez-pr9iw]

Yeah, but was he was referring is the way Americans make (think they make) enchiladas. I had them at a friends house in Los Angeles and they do not taste like enchiladas at all.

[@georgenelson8917]

Corn tortillas are the classic ingredient traditional. Flour is introduced by Spanish wheat flour.

[@mejia81004]

this is .... interesting. I am in the Southwest US I was unaware, until now, that people in the US were using flour tortillas for enchiladas, nor did I know people were baking them?! put in the oven to stay warm while you keep rolling, yes! but ... ya.. ok

[@marthacrawley4650]

Ethan u make me home sick for my Mexico City🇲🇽🎉🎊🎶🎶🎶 yummm 😋