Green Enchiladas
ฝัง
- เผยแพร่เมื่อ 6 ม.ค. 2025
- A grateful gringo's totally inauthentic interpretation of a great Mexican classic.
Makes 8-10 enchiladas, serves 4-5 people
olive oil
4 chicken thighs (boneless skinless is easiest)
2 large white onions
white wine (optional)
cumin
coriander
paprika
pepper
salt
4 jalapeños (or other green chiles)
1.5 pounds tomatillos
1 lime
4-5 garlic cloves
1 bunch cilantro
8 oz Monterey Jack cheese
8-10 7-inch tortillas (I do flour, you could do corn)
Fry the chicken thighs in olive oil until browned, and remove. Roughly chop one of the onions and fry it in the same pot until golden. Put in maybe a teaspoon (or more) each of the ground cumin, coriander and paprika, grind in some pepper, and fry the spices for a minute. Put the chicken back in, and cover with about half white wine, half water (or all water if you don't want to use wine). Mix in a pinch of salt. Cover, reduce heat to a simmer, and cook until the chicken is just starting to fall apart, maybe a half hour. Take the chicken out and chop it up into small chunks. Boil the braising liquid down to a thick glaze. Mix the chicken into the glaze.
For the salsa verde, pre-heat the oven to at least 400 F. Cut the chiles in half, scrape out and discard the seeds (or leave them in if you like it spicy). Husk the tomatillos and cut them in half. Peel the other onion and cut it into a few large chunks. Cut the lime in half - only use one half of it if you don't like your food too acidic. Put the veggies and lime into a wide pan and toss them in olive oil. Put the pan into the oven. While the salsa is roasting, peel the garlic cloves. After the salsa has a bit of color, put in the whole garlic cloves and stir everything around. Continue cooking until the veggies seem half cooked, maybe 20 minutes total. Take the pan out. Squeeze the juice out of the lime and discard. Dump the salsa into a food processor with a handful of cilantro and puree until reasonably smooth. Return the salsa to the wide pan.
Grate up the cheese. Put maybe half a cup of the salsa into the chicken, along with half of the cheese. Mix up the filling and check for seasoning.
Grease up a 7x11 inch baking dish. Dunk a tortilla into the salsa, then bring it to the baking dish. Scoop in a modest line of filling, and roll up the tortilla, seam-side down. Repeat until you've filled your baking dish and/or exhausted your filling. Spoon the rest of the salsa on top of the enchiladas, and sprinkle on the rest of the cheese. Bake uncovered until the cheese is browned to your liking, maybe 20 minutes. Top the individual enchiladas with more cilantro, if you're into that.
If you like my new channel art, seen at the end of the video (and coming soon to a t-shirt near you), you can thank the very talented Andrea Hickey: www.andreaghickey.com/
Is this a meme? I don't get it
not the channel logo :(
Adam Ragusea have you applied to do master chef
Is there anything i can use instead of cilantro, i hate the flavor...
@@californiarepublic5105 Vinegar leg is on the right
th-cam.com/video/JPg-L5kJuOc/w-d-xo.html
Watch this video and you will understand
Adam purposely let the fond burn so he could add in wine
shane dawson: heyyy whatsup you guys, yes
@@rhiannonclarke6894 Interesting point.
I know right.
You don't have to make the fond burn to use wine...
@@tehtehkhantengames8580 depends if im single
"..but if I go full wine, it's just too sweet.". Of course he tested with all wine
A true man of science tests all possible theories
I mean you can guess with experience tbh
Mostly sticky
I love Adam but he would literally rather reproduce with a bottle of white wine than his own wife....... and I'm all for it
I love this comment so much
humans are 60% water, but we all know Adam is 60% wine
poopsy la piss 70 percent?
You mean 60% white wine
Asian rice farmer red is just gross mate
@A singular Microwaved Burrito Just waiting for some person to come along and r/woooosh you at that joke xD
C o m p l a i n t s WooOSh
Adam doesn’t pay for water bills in his house
Instead, he pays white wine bills
He cooks, washes his hands, bathes, and drinks in it
Drinks in it lol i love every bit of this comment
IMoonling
Yes
He Drinks while he bathes in it ofc
He has to be careful when he drinks his 8 glasses of water (white wine) a day, cuz he may get drunk if he drinks them too close together
Bacon Army prob pisses it too
@@purplepizza2159 tbf white wine is pretty nice
"I would normally use some coriander but I was out"
This is why you're my favorite online chef. You cook like a normal person
Its almost like he realizes that a down to earth chef on TH-cam is relatable
But then he puts in "cilantro" a minute later which is the same thing...
@@cybernetics in the United States coriander refers to the dried ground spice and not the fresh herb
you are the first comment i’ve seen scrolling down that doesn’t have the word white wine in it
"you cook like a normal person" I see as he dumps in white wine in literally everything he makes
I really appreciate how many times you say “I do X because I like it like more like that” rather than saying, “I do it this way because it’s the best or correct way. It really conveys the personal nature of cooking and food and encourages everyone to experiment and find their own preferences!
Yeah, this is the thing I enjoy most about his videos. I get sooo sick of people who constantly nag that his/her way is the only way. "Oh, this is the only proper way to scramble an egg! If you're gonna do it, do it right!" Yeah? What if I absolutely detest an egg that looks and feels like lumpy snot? "Steak is only acceptable if it's cooked med-rare!" Nope.
@@mistybenefield5796 Steak is only acceptable if it's cooked rare or medium-rare, unless it's a flat iron or something with an extremely high fat content that will still taste good if cooked beyond, like A5 Wagyu. That is something that's not up for debate buddy,
@@jaffacalling53 there's no right way to do it
@@jaffacalling53 Widely accepted but in no way universal.
4:28 i seriously thought he was gonna put white wine in it
Adam: "-water"
Me: u mean white wine?
First, for the tortillas we put flour and th- *camera turns and bottle smashes in the background*
traditionally add water...
*instead i like*... DRY SAUCE
My guests really liked the salsa, they said "I can really taste the lime!'
What I didn't tell them was that I had forgotten about the lime in the roasting pan and had put it in the food processor with the other veggies, then remembered and fished out the biggest chunks of rind later.
I think next time I'll zest the lime before roasting to get the same effect on purpose.
Ooo, that sounds really good
Task failed successfully
@@Mjjyu79jcdti9 beat me to it
maybe use a little of the lime juice too
That's actually amazing
For these Green Enchiladas I use my special Green Wine to add some extra green flavour.
🤔
Green wine sounds like one of those super hero's who got bit by radioactive green enchiladas.
@@Soul_Alpha Green wine!Gives extra flavour in the nick of time!
Green wine... Absinthe?
Vinho verde is delicious stuff!
Adam having a Bath:
At this point you'd turn on the shower to add water but I prefer some white wine
"so I had to deglaze it with a little white wine"
*scrolls down to comments*
I think your god cause i did just that.
Yep whenever he uses white wine I remember to go to the comments
10 months later, I just did exactly that!!!😂😂😂
I saw this comment exactly as he said it.
🤣🤣
I love how unapologetic you are about everything. Cooking purists are quaking.
Hamzah Al Asadulloh I was about to comment about how gnarly bad his knife work is but then this comment brought me down to earth. “Oh you prick who cares,” was my inner voice.
@@alexknowlton4038 I mean knife technique is about safety, to an extent at least.
@@evanbelcher who cares what other people do tho
A personal problem I have with this video is because he keeps calling himself a gringo... if that was supposed to be humourous, it's not. I know it's light hearted, but it rubs me the wrong way because we all deserve some self respect!
Unapologetic? What?
"Do not hate me, please, o great Mexicans, for I am but a gringo at your feet, eternally grateful for your enchiladas recipes"
That's the opposite of unapologetic.
This guy is Jesus he just touches any type of liquid and it turns into wine
Bell Would like, but it’s on 69
this man needs two more likes
@@Vaughanflaherty just one more...just one more
the sound the oven makes when you press start feels like home to me. everytime adam cooks something up, i cook something of my own, sit down after a long day of college and enjoy my meal with a nice video. thank you so much from the bottom of my heart.
Ah yes “accidentally” made the fond burn so you could add white wine
He still added wine so I think he act accidentally did it
Ziouls yooo u say act too?
@@sleoizee9156 ima lazy typr
"I think I like my food more acidic than most people do."
You don't say, mister Adam "deglaze with a whole bottle of white wine" Raguesea...
5:48
"Rest of the salsa gets spooned on top"
*scrapes salsa out of pan with hands*
You'll note I was using spoon as a verb, not a noun. Spooning is an action that can be accomplished with any number of implements, including hands, which are the best tools for most jobs in the kitchen.
damn, adam just schooled you
@@aragusea Instructions unclear, I've been spooning with my chicken for 20 minutes now and all I have is a sore shoulder that I don't know how to bring up.
His hands were already dirty from coating the tortilla and assembling the dish so might as well use them
@@rhiannonclarke6894 Calm down he didn't school him. He responded with a bit of hipster'esq attitude.
Hola Adam!
Aunque definitivamente no son enchiladas tradicionales, se ven buenísimas, excelente interpretación.
Muchas felicidades por tu canal y saludos desde México!
Son más tipo enchiladas suizas, pero con tortilla de harina
Viewers: SAY THE PHRASE, ADAM!
Adam: white wine
Everybody: AAAAAAAAAAAAAAAA
as a mexican with years of making enchiladas under my belt, this looks amazing
I just love this guys voice for some reason dropping a sub because of that
Spangley User I like the white wine 🥰
He sounds like the guy that narrated the spider man older games
@@mihaialin7934 you're right!
when I first saw him I was like wow his voice doesn't match how he looks but now I'm used to it
I don't think the verb "drop" is the best thing to use in this context. It sounds more like you're saying that you're unsubscribing.
Having not learned his lesson from the Italian comments on previous videos Adam takes a shot at a Mexican recipe
Buena Suerte
Mexicans - no, the rest of the world is nowhere near as annoying as Italian keyboard warriors when it comes to food.
@@shutupack5389 Pasta la Vista
shutup ack honestly true, I feel like if they acknowledge the fact that it’s not authentic it really doesn’t matter to me.
shutup ack
Anyone: *adds one extra ingredient to an Italian recipe or substitutes because the ingredient can’t be bought locally*
Italian keyboard warriors: *angry meatball noises*
@@shutupack5389
Fun fact: This is the oldest video with the "vinegar leg is on the right" emojies. Starting from this video [presumably] all videoes end with them.
(If you're wondering what his outro references, watch the fried chicken video which is far older than this)
*Why I flavor my white wine, not my enchiladas*
Why I season my tongue, not my food
VINEGAR LEG IS ON THE RIGHT!
I REPEAT ...
VINEGAR LEG IS ON THE RIGHT!
REPEAT TANGO,
WHERE IS VINEGAR LEG?
VINEGAR LEG INCOMING
GET THE TANK READY!!1!1!1!1 THE VINEGAR LEG IS COMING TO THE RIGHT FLANK!!1
VINEGAR LEG LOADED AND LOCKED AND READY TO GO!!!
Ok, vinegar leg is on the right. But, where is the L A M B sos?
Adam, I’ve got a pan of these babies in the oven right now. Have sampled the individual components and am salivating for the finished product. Will update when they’re out.
Post-dinner update:
HOLY FLIP THAT WAS TASTY
For the record, I used the full lime. Highly recommend. Brought a lot of needed brightness and tartness to an otherwise deep and complex dish. Love, love. This was a big hit with the DH. Definitely will make again.
"I use flour because... Gringo"
Hahah
That made me chuckle ngl
tabasco for the same reason :3 rawr
@Kali Southpaw nah dude. If you are mexican there wouldnt be any problem.
It's some sort of gallows humor.
Kali Southpaw Lmao gringo dosent mean white, it means American even Mexican Americans are “gringos” stop trying to be offended
@Kali Southpaw gringo is not a racist term you oversensitive pansy
I’ve made this several times and it is so delicious
White wine huh, it's been a while old friend
edit: wow thx for the likes
ITS BEEN A LOOONG DAY, WITHOUT YOU MY FRIEND
Like a day or two?
@@Lantanana shhhhhhhhhhh
yours is the best white wine joke on this video
@@keiimyen5398 AND I'LL TELL U ALL ABOUT IT WHEN I SEE U AGAIN
“Because Gringo”
Puts a a smile on my face.
Good sense of humor!
As a mexican I can say this looks amazing, not completely authentic but I bet that wine and onion chicken filling with cheese feeling has got to be delicious. In Mexico we call them enchiladas suizas (in some parts it's enchiladas verdes). This definitely looks delicious!
I think the thing I love most is how real and lived in your videos feel, if only because you're willing to leave your stovetop a little dirty with salt while you're filming
Adam child:"dad can i have some water?"
Adam:"why drink water when we have white wine?"
son use half wine and half water
So glad to hear you say do not over cook the meat before you put it in. This is something that is so entirely overlooked by beginners they could the taste out of it and then add it to a stew to cook. Your advice is spot on
I love these videos. Im a professional chef and the demand for perfection is hard to swallow sometimes but I love it. I find it so refreshing seeing how he cooks when he says stuff like ‘cuz gringo’ or the whole find thing where he almost burned it. It was really nice seeing honest to goodness cooking
As a Mexican who lives in Mexico, this actually looks pretty good! Definitely not traditional but still looks interesting, I might give it a try, and see what my family thinks! The only thing I would actually change is the tortillas... Flour tortillas are definitely a no go for me and most Mexicans, corn tortillas are truly far superior... I think the reason people in the US don't really like the corn tortillas is because they eat them cold, it's completely different and much better when you eat them right after they're made or if you heat them up in a big pan! For anyone who hasn't tried them, I really urge you to do so, you'll really fall in love with the corn tortillas! :)
Texas native here and I agree 100% corn tortillas are underrated in non Mexican households. I gotta say that the brand that he used is really good and they make them in flour and in corn and while I use corn for my enchiladas, I *highly recommend* you seek out that brand in particular if you are using flour! I like the difference in brands with corn, flour tortillas on the other hand are seriously funky to me unless theyre la bandarita or made fresh.
Yo tambien soy mexicana y soy norteña, aquí SI preferimos las de harina, las de harina no son tex mex como muchos creen, esta receta se ve muy buena but I lost it at the flour tortillas. Jamás habia siquiera pensado en comer enchiladas de tortilla de harina
Eh it’s also just preference. I’ve eaten many properly prepared corn tortillas and I still love flour way more
@@chelseet11 yeah it could just be preference, but have you tried handmade/freshly made corn tortillas? they truly are on another level!
I agree corn tortillas are amazing, though I have found a few items I do prefer flour.
But nothing beats freshly made corn tortillas.
So it is some kind of enchiladas suizas (that's the way we call it here in México).
Ah, yes, the Swiss are known for their enchilada making skills lol
Only missing some crema and lightly fried corn tortillas
Who cares about tradition? That food looks amazing!
This looks especially tasty, and therefore I'm making it tonight, with a few convenience changes, namely using rotisserie chicken parts (excluding white meat), pepperjack cheese, and dry sherry instead of white wine. Thanks for the inspiration, Adam!
Adam I really appreciate how you explain things further and outside the recipe. I am not only learning to cook this recipe, I am learning other things about cooking too.
I can respect the amount of times Adam refers to himself as “gringo”.
Enchiladas is an amazing example of food that tastes a lot better than its look gives it credit for. It's my absolute favorite dish to make, and I'll definitely give this recipie a shot some time.
wow adam i loved this video until you drowned that poor family in white wine and cutting boards
is this an anthony fantano comment section
Yea Boi looking like it
😂😂😂
*seasoned cutting boards
we're not doing this to adam
As a Mexican who grew up making this for family gatherings and for our own meals. While it’s not exactly authentic, it’s pretty damned close and would taste amazing regardless of its authenticity. Remember, at the end of the day, if you don’t like/ or think you can make a food better fit your tastes? Do so
Made these tonight! They were the best enchiladas I've ever had. Thanks for the recipe Adam.
This is my goto meal when I am in the mood to cook. You can substitute all sorts of things you have laying around in your kitchen.
Adam:why i season my pipes, not my water
only white wine flows through the pipes in his house
Wine-flavoured water
Fake Hombre water flavored wine
Why I season the water mains, NOT the pipes
Who the fuck seasons water
OMG! I made these enchiladas and they were the bomb!!! The gringo way was so flavorful and delicious! Thank you, Adam!
Me: Oh, white wine, this must be a special occasion
Adam:
1:00 He wasn't distracted by the camera, he purposefully let it burn so he could deglaze it with white wine.
Came out incredibly delicious! Thanks, Adam - you rock! I used the lime juice of the entire lime and it was just right, not sure why you're so worried about acidity levels. I used gluten free tortillas, which got soggy real quick once dunked as well as vegan sorta-cheese and a bit more salt then you did. Came out absolutely perfect. Will become a regular thing for sure!
I just got Binging with Babish's book that comes out in October. I'm now going to patiently wait for your book because I honestly think your food is on the same level as his. Thank you as always
GF just made these, and only used half a lime. it tasted ONLY like lime. like pure lime zest in every single bite. bitter acid that overpowered anything. i told her made it exactly like she did this time, but well add a touch of lime at the end.
Edit: she finally told me she may have blended the half lime with the Verde salsa :I
Hahahaha oh bless her heart. That's hilarious in a very sweet way.
I made these for dinner tonight. *FANTASTIC!* (And my Mexican-American housemate was very impressed, albeit gracious about the inauthentic elements.) I'll definitely make this again. Thanks, Adam!
I love how you got right to the point w/o wasting 3 minutes of my time
Slick, to the point, and informative production and presentation. Thank you.
As a mexican, I approve of those enchiladas gringas.
@ObzPotato
Omg...
Do you really think that your words without a soul can harm me?
Dude, you're funny.
How does it feel to be so weak in your own mind that you need to attack other people's culture to feel powerful all while hiding behind some picture and a screen.
I can't help but to feel sorry for people like you.
So, as the proud people of the aztec land say, *chinga tu madre*
Oh! And you spelled diarrhea wrong... You should learn your own language before insulting other people's culture.
Edit: Wording.
P.s. Hail America the great, a formerly free land founded and formed by the hands of brave men and women of all races, for America is not the land of the hate, it is the land of the free.
So... #It_was_just_a_prank_bruh ?
You do realize that you do nothing but make people angry for your own amusement, don't you?
And still, I stand by every word I said.
Where are you from anyway? (I asumed american because most of the "hate" towards mexicans comes mostly from a minority od twisted gringos, it was the safest bet)
I made this, and let me say it was amazing. Not to mention I made a lot and my family ate all of it. It taste so much like green it’s crazy!
For anyone wondering what Adam was talking at the begining, the differences with the traditional Enchiladas in Mexico (at least one way to do it) are the following:
-Dont actually use the oven at all. The veggies get roasted in a pan. If burned in some parts, better, gives it a smokey texture. Don't over do this tho.
-The filling is just boiked chicken in strips. Little to no seasoning in this. Just salt. (I like Adams better for this)
-cornTortillas
-the tortillas are fried. Giving them a more chewy and stable form. Also allowing for a BIG dunk in the salsa. Now just serve them right after dunking them. Just folded in half with the filling inside.
-Sour cream and Panela Cheese on the top. That's all. Some add fresh onion stripes on the top.
interesting
Thank you Adam, you made the world a better place with this channel 🙏
the corn tortilla is my favorite part of an enchilada! after the cheese of course. and the sauce. and usually the filling but it’s important! lol
As a Mexican i can say your take on enchiladas is awesome
I’m glad Mexicans don’t insult you because it’s untraditional like the Italians
I liked your informative and sillier videos too, but it's really nice to get back to a classic style of video for you! This may have been my favorite one in a REALLY long time!
Seeing home made salsa like that being poured into the pan changed something inside me... I need a food processor immediately
ADAM! THESE ARE MARVELOUS! I used two jalapeños and two pablano peppers and added a little chipotle powder to the filling. The rest of the dish was the same. I could've eaten the entire dish but honestly the filling is lucky it survived to make it into the tortillas.
Adam starts to open his swimming pool
" I do like half white wine half water"
I made this for my family last night(1/10/21) and they and I loved it. Never did tomatillias before but, for sure, now, a convert. Thanks!
I love how everyone in the comment section is only talking about how much Adam uses wine but not the actual dish itself
That's because the dish is too good no one can describe how good it is.
@@actic555 Have you had a chance to make it? I hate making something off the internet, it turns out bad, and is waste of time and money.
765respect I can’t attest to this particular recipe, but I’ve made several things if Adam’s so far (oven fries, chicken pot pie, strawberry galette, macarons) and everything has been really great.
@@makenaduffy9550 Thanks for your reply. This looks real good but I've made stuff from other TH-camrs and I didn't like my dinner, lol! I need to try something of his, you gave me some ideas where to start.
@@765respect idk man seems like u just can’t cook
As a Mexican, I'll say this looks really good.
I can get down with this recipe as much it is “inspired” by Mexican cuisine... the only time I found myself thinking “no don’t do it” is when you added pepper... black pepper is like the one thing that never goes in Mexican food 😂 but hey , I’m sure it’s delicious. I give it the Mexicana thumbs up.
Hey! I just wanted to tell you that I really enjoy your videos (I've only seen this one and the Bolognese so far) Your food looks delicious and I appreciate that you give the reasons why you use certain ingredients, tools and methods in your cooking as well how to correct if something goes awry. I also like that you give tips on storage and reheating...that information is too often omitted. You sound a bit like a cross between Alton Brown and the "You Suck at Cooking" guy, which, from me, is a pretty high compliment. Keep up the great work!
Thanks Adam
I used your video as a basis for my enchiladas verdes
Main changes that i made was I instead of rolling them in burritos I layered then in my casserole dish.
And I used corn tortillas.
Oh and I added creme of mushroom into the sauce.
Layers of thickness - acidity - sweetness - and spiciness
With sour cream and roasted red peppers in brine.
"I *HAD* to deglaze with a little white wine."
its cool watching the evolution of videos on this channel. From direct to informative and fun, but still to the point.
I substituted the white wine with a bit of vermouth and the rest water. It was fantastic. I will be making this on the regular going on.
I decided to cook this for a party we were having at school, and everyone loved them! 10/10 recipe
Looks good, any reason you added the chicken to the oil before heating the oil? That's why its sticking
@Violet Fields true I suppose
I mean, I could have waited for it to get a bit hotter, but the pan was not cold. It always sticks.
Maybe frequently turning would help but I mean it worked out fine so maybe it doesn't really matter
I usually cook skin on thighs, so it might be different, but I feel like if he let a browner crust form they'd come off without sticking? that's how I always tell when mine are ready to flip, they come up freely.
@@aragusea Na, you just can't cook. lmao
Let the Algorithm know, I like this recipe so much, I've made it yet again. Thanks, Adam!
I like how every ethnic recipe starts with begging for mercy from the people who made the original recipe
have you SEEN the italians in the comments of his recipes?
@@fwooooosh3675 dude's italian american himself, he should just ignore those comments. Dude encourages the mob by doing stuff like this and being woke.
Best thing about enchiladas is that they're extremely casual and customizable so no need to worry about it being traditional or what not. Mexican cuisine is amazing.
I've made this dish several times now and my wife and friends love it. A modest suggestion: when you use wine in cooking, use Gewürztraminer. It adds spices to the dish. In that vein, you might also add herbs de provence (basil, fennel, marjoram, parsley, rosemary, tarragon, and thyme).
why would you use French oriented spices in an already bastardized Mexican dish?
@@Mealsandwheels → Silly question. Look at the ingredients. Just because it has a French-sounding name......
@@Mealsandwheels this is late, but because he's not trying to make a traditional dish to begin with. he's making a variation with his own preference and available resources. How is that so hard for gatekeeper morons like you to understand?
i am from Mexico and i really love your channel. thanks for including this recipe in your video. ¡gracias, Adam!
Adam! Us, the fans, are still waiting for another white wine x chicken bouillon mashup, give us what we want
One of the things I love with your videos is your outro. I know it sounds like I hate your channel but it’s not true. I just love it like it is, simple and amazing.
When Adam said “because gringo” I died lol!!!
That was such an unexpected surprise. Gringos!
*Walks into the room with the confidence of a man who does not know they are about to be destroyed*
Mexican lasagna
I am mexican af, i can say that (for my point of view); those are some good enchiladas verdes
Welcome to Adam Ragusea, the only TH-cam cooking channel that isn't worried about traditional ways to make cuisine.
1:18 "A ton of coo-min."
Coo-min? That's the first time I've heard it pronounced like that. I guess it's better than Sean Patton's interpretation: come-in
I think the comments section would tear him apart if he'd said come-in
@@isaacs8783 heh heh
Well at least people don't pronounce it as cum in (if you know what I mean 😏)
Yeah Americans say it like that. Makes my spine shiver.
I like that Adam used flour tortillas. Reminds me of my childhood. My mom wasn't a great cook, but we had an Italian and Mexican neighbors who taught my mom to make native dishes...after a few years, she started making our Enchiladas, 1/2 of them corn and the other half flour. Loved the flour ones, but they gave me indigestion, but worth it!
Hey man, as a Mexican I can assure you that you don't need to spend the first ten seconds of this video groveling to us about the recipe's authenticity
It's probably just the PTSD from the angry Italians from his bolognese and lasagna videos
It is a universal truth that all dishes are better the next day.
You can use corn, but I use flour because... gringo! 😂😂😂
There are so many great lines in here, it's impossible for me to join the club for only one. Great food, well done! Yummy!
Vinegar leg on the right 😄
Ive made this 3 times now and this recipe tastes sooooo good. 1000% must try
I try to comment on videos of recipes I used, but I seem to have missed this one. Okay, anyone who reads this comment: this recipe is amazing. Oh my god. I've made it a few times now and they're great every time The enchiladas freeze great and are perfect for lower quality thighs. Of course I don't mean gross or expired, but if you've bought meat during the pandemic you know: it's getting tough to find pretty food! Also?? The verde salsa recipe is BETTER than Alton's, and I usually defer to him and chef John on these matters. Y'all know wassup. Adam is an amazing cook and we're all lucky he's putting this online!! The wine thing is a joke, I get it, but if y'all would stop meme-ing and start actually using these recipes YOU WON'T REGRET IT.
OPE I DID COMMENT ON THIS VIDEO LIKE MONTHS AGO. oh well, it's still valid. I'm making it again tonight ✌️
@@lisapizza5052 "sir, we're detecting high levels of midwesterner, be on alert"
@@peterstedman6140 gee gosh gonna just scoot right past ya here sorry bud (Midwestern level orange)
@@lisapizza5052 Haha, that's what I thought, good luck to ya and your cookin adventures
Adam your video making skills always amaze me and I see it getting even better. The food you make also blow me away each time! Thank you!