Enchiladas are made differently down in Mexico | Enchiladas Rojas

Pico de gallo is a bomb garnish for enchis. The freshness and acidity of it cuts through the heaviness and heat of the sauce.

Corn tortillas are absolutely superior for enchiladas

Dude, where are you eating weird enchiladas made with flour tortillas and tomato sauce? I am American and have never encountered either in restaurants. I have never eaten such a monstrosity. You need to dine in New Mexico or Coloardo.

Why are enchiladas in Mexico authentic, but enchiladas made by Mexicans in the states aren’t authentic?
WHO decides what is authentic and does it even matter
How can any type of food claim authenticity when its components are not locally produced? ….like pineapples used in Mexico they don’t grow them, or tomatoes and tomato sauces in Italy when tomatoes did nor originate there

Love making my own chili sauces... What's your take on straining the puree? I find too many annoying pepper skins left if you don't.

. i either roast the chicken or lightly poach it in chicken bouillon and chicken stock.. the water seems to take away flavor from protein (chicken, beef, shrimp etc.).. i also simmer the chiles in the chicken stock using the stock to blend with the chile(s)..

Where in the heck are you coming across enchiladas with flour tortillas?

That music in the background at the start was so intense

Sir those are tacos with enchilada sauce.. and they look delicious.

Bailing early in this video. Saying how enchiladas are made “in Mexico” is absurd at best, as if the entire country was one homogenous place. “Mexican” food is as varied as every town, city and region in Mexico. Like saying how some dish is made “in the U.S.” l because you had it one time in Lexington, Kentucky. 🙄

For the chicken;
Dry brine boneless skin on thighs 4hrs
Sear in clarified butter until Golden Brown
Cut into strips, sautée in enchilada sauce, 15 minutes
Proceed with recipe...

Just put the tortillas in the pan for less time and try using an animal fat, also the yellow ones work better in my experience

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

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

This a good way to use up that Terrible chicken breasts!!! Servants love enchiladas!!!! Humphrey knows !!!

When you flash those statements up on the screen, leave them up longer.

DO NOT MAKE THIS RECIPE it is a big greasy mess that tastes disgusting

everytime my mom made these and fried the sauce it would cause a coughing storm😂

i hated the corn tortillas in mexico. they taste incredibly bland and the texture is more crumbly because of the lack of gluten. i prefer wheat tortillas or corn flavored wheat tortillas…

Before I started watching your video, I said to myself, 'If the guy puts a recipe, then I'll watch till the end and then will subscribe'. So, I clicked on See more and what did I see? Ad links. So, I will let Amazon to watch your video till the end and subscribe to your channel. Goodbye.

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.

Corn destroys flour tortillas

How did that chicken stand up????

Prepared as described the importance of the sauce increases significantly

It's funny watching a white guy telling everybody how the right way of making Enchiladas is. Nope, he gots it backwards. First you dip the tortilla in the sauce, THEN you fry it, Pendejo!

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

originals always better. 😴

Might I just say that I appreciate that your recipe page doesnt have 5 pages about why you love enchiladas. Thank you!
Also trying this tonight with some leftover beef (chuck roast cooked sous vide for 48 hrs, shredded, pounded and fried in its own fat in a pan).

Ethan straight up sounded like Internet Shaquille in this video

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🤣

The American version is exactly that, its American, those are American enchiladas, not Mexican ones, Mexican Enchiladas are Enchiladas Rojas de pollo

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

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 :)

Thank God you used the dried red Chile and not that nasty ass tomato sauce that people somehow use.

toss the seeds in the garden , never know

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.

Why do us Americans bastardize every single version of ethnic cuisine 🤣

As a Mexican, I try to enjoy American version of Mexican food, some isn't bad, it doesn't compare at all to authentic mexican, but most American version isn't bad. With that said, I do not like American enchiladas at all, no matter how many people say they have the best American enchilada recipe, its just bad, I've lost my appetite before when being served them. Anyways just wanted to rant, but authentic mexican enchiladas are the best

your videos are great but I dislike every single one that even mentions cilantro

even in the states rarely do you find flour tortilla enchiladas. flour tortillas are soggy and disgusting for enchiladas.

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The "staple" chiles vary from region to region, but my mom has always used the guajillos for her red enchilada sauce, and maybe a chile de arbol or two (deseeded as well). There's several other ingredients added to the sauce, but based on my personal biases, her recipe is the best. Your recipe looks absolutely delicious, and I'm definitely going to try it out, as I know I can never replicate my mom's sauce 😭 Thank you for this recipe, and thank you for using the authentic ingredients and cooking methods for this 🙏

Enchiladas in American restaurants were always so different from what I was used to and I always wondered if the enchiladas I ate growing up were just really really good or if it was an acquired taste

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

This is pretty similar to what my grandparents (Mexican, from Texas) would make when I was a kid. Always anchos, no tomatoes of course. And as you mention, not a lot of spices. Garlic, a little cumin, salt, and maybe some oregano. But really it's mostly anchos, rehydrated, and cooked with a roux into a sauce. The main difference with my grandparents recipe is that they would stack the tortillas (still fried and dipped in sauce like you do here) instead of rolling, alternating with layers of cheese, then put a fried egg and raw onions on top.

I made these, and they are SUPER BLAND.

I use chicken drumsticks which are super cheap. Cook them for 25 minutes under pressure and the meat flakes off the bones.

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!!!