Wow. Just…….wow. I love making enchiladas and this is going to be my next batch. Gonna have to get me some of that Oaxacan cheese. Thanks for another awesome recipe 👏👏👏
Chef Tom, you just work magic. These Enchiladas are incredible. Love the Oaxaca Cheese. I have to find that in my neck of the woods! That sauce....100%
I think I was Mexican in another life. My dad was an admirer of Mexican culture. He enjoyed their films, music and food. Mexican food is one of my go to takeout dishes. Enchiladas a la bandera is one of my favorite dishes besides tacos.
We hear you. Mexican/Latin flavors have a significant influence in many of our recipes, everyone on our team loves these flavors. Thanks for sharing and for watching!
Glad you love what we do! Meatless entrees are few and far between around our establishment :). For protein and texture, you could sub drained black beans in for the chicken. Thanks for watching!
hello, Thank you for the many interesting recipes. I have already cooked many of them and they give me new ideas. Greetings from Germany, North Hesse region.
Love your content. Love your recipes. Definitely not the backyard bbq channel. You use the most expensive ingredients and equipment one can buy. But I can't stop watching.
That Yoder pizza oven is actually incredibly cheap and versatile. $499. And his shop will finance it to you for $16/month. I have a pizza oven already but Chef has made me realize I’m not utilizing it enough. This dish, for example. Before watching this video, I’d probably throw this in the oven but the temperatures you get from a pizza oven are next-level and that’s without talking about the fact that it’s also a smoker.
Firt off ... thanks for the great compliments! We do have access to some really great ingredients, but do not let that slow you down, substitute with sensible ingredients that are available in your local markets. Thanks for watching!
As a Mexican, I approve this recipe. Excellent job chef. Just a little tip, if you preheat the tortillas in a regular skillet before the frying process its going to be easier to fold them and no brake them. And some chicken stock reduction in the sauce is a great addition too. But you did it perfect.
YES! im so ready to order some bits from you guys (just need to save for a Yoder Smoker) but my cupboards are going to be filled with your rubs and spices ready for our summer! great recipe again by the way. Jack from Cambridge, England.
How do you guys keep everything so clean and rust free? The Yoder pits so easily with just minimal moisture. Best tips for keeping that stuff away and restoring it to its glorious originality?
A little trick I use when removing the tortillas from the oil is I use the next tortilla to remove the excess oil from the just cooked one to cut down on the oil going into the food.
Nice to know you are shipping overseas, hope that goes well for you. I'm too broke sadly. Would do if could afford to, you have a lot better selection than over here in the UK. Great recipe, your video guy or gal is great. Nice work.
Why did yall change up your video upload time? Not complaining, just curious. I'd love to see Chef Tom make some Shakshuka on the grill. I've made it a few times a few different ways and it's great!
The time change ws a Google suggestion .... ya know. You were the first of several to recommend Shakshuka, appreciate that, we have put it on the wish list. Thanks for watching!
![ไลฟ์สุ่ม iPhone 295 บาท... โกงมั้ย?[ โกงมั้ยครับ ep.97 ] | DOM](http://i.ytimg.com/vi/gdstHEE4UUE/mqdefault.jpg)
Wow. Just…….wow. I love making enchiladas and this is going to be my next batch. Gonna have to get me some of that Oaxacan cheese. Thanks for another awesome recipe 👏👏👏
Wow indeed! Glad you are going to give this one a go ... be ready for the compliments. We truly appreciate you being a part of the community!
You make that look so good as you do all your recopies.
Thanks Alan! As an official member of the taste test team, this was a great one. Thanks for watching.
Chef Tom, you just work magic. These Enchiladas are incredible. Love the Oaxaca Cheese. I have to find that in my neck of the woods! That sauce....100%
You are right, these enchiladas were awesome, only probably we noticed, is the leftovers disappeared. Appreciate the input and thanks for watching!
@@allthingsbbq 🤣
Made even better with freshly made tortillas.
San Diego checking in.
Thanks for the pizza dough recipe.
Very consistent results 👍
You caught that; the tortillas were next level. Glad the pizza dough recipe is serving you well. Thanks for watching!
OUTSTANDING, CHEF TOM !
Thanks so much and thanks for watching!
I think I was Mexican in another life. My dad was an admirer of Mexican culture. He enjoyed their films, music and food. Mexican food is one of my go to takeout dishes. Enchiladas a la bandera is one of my favorite dishes besides tacos.
We hear you. Mexican/Latin flavors have a significant influence in many of our recipes, everyone on our team loves these flavors. Thanks for sharing and for watching!
I'm so jealous of how much chef tom loves the cilantro 🤣
i'm so sold on this pizza oven!!! great recipe Chef Tom!!
You've noticed the versatility of this oven; it has certainly exceeded our initial expectation. And yes, this Enchiladas were awesome.
This guy needs his own resturaunt and tv 📺 show step over Gordon and salt bay
No he doesn't 😉
If he gets his own restaurant and TV shows that means no more recipes for us
Now that's a great compliment! Chef is hard at work developing new recipes for the channel. Thanks!
I said that same thing years ago you are correct!!
I WOULD WALK TO THE MOON FOR A PLATE OF THOSE THATS FIRE 🔥🔥✌🏾👍🏾🙏🏾😋
I've said something similar to this before... the quality of these recipes really stands alone. Love your style chef tom. Keep on doing what you do...
You make a Canadian so jealous of the ingredients you have access to!
Sauces, rubs, etc., are available to you at atbbq.com. We know that doesn't cover the specialty food products. Thanks for watching!
I love your recipes... My wife isn't the biggest fan of meat though. I welcome any and all veggie centric ideas you may have.
Glad you love what we do! Meatless entrees are few and far between around our establishment :). For protein and texture, you could sub drained black beans in for the chicken. Thanks for watching!
Chef Tom - thank you! Made this for the family tonight and it was a big hit.
That is awesome, glad your family enjoyed this dish. It's a favorite around here as well. Thanks for watching!
Looks Great Chef!
Just made these tonight! Delicious!
Delicious! We love the sound of that. Thanks for watching!
appreciate your recipes! We're vegetarians but I take a lot of what you cook and pick out the things that we'd like.... like the green sauce!
Thanks so much! We are glad you are enjoying the recipes; black beans would be a great substitute. Thanks for watching!
Baking it in that salsa sure brings a different twist! Looks very good.
Yes it does! Thanks for watching.
hello,
Thank you for the many interesting recipes. I have already cooked many of them and they give me new ideas. Greetings from Germany, North Hesse region.
You are very welcome. Really glad you are finding inspiration and enjoying some of the recipes! Thanks for watching!
This looks amazing. I'd ad slices of avocado on the side. I'm gonna make this.
That is awesome, great to know that the recipes are being used. Never too much avocado. Thanks for watching!
Good cooking, Sir Chef.
Thanks soo much and thanks for watching!
Looks awesome! Definitely makin this..
Your family and friends are going to love you! Thanks for watching!
Love your content. Love your recipes. Definitely not the backyard bbq channel. You use the most expensive ingredients and equipment one can buy. But I can't stop watching.
That Yoder pizza oven is actually incredibly cheap and versatile. $499. And his shop will finance it to you for $16/month. I have a pizza oven already but Chef has made me realize I’m not utilizing it enough. This dish, for example. Before watching this video, I’d probably throw this in the oven but the temperatures you get from a pizza oven are next-level and that’s without talking about the fact that it’s also a smoker.
Firt off ... thanks for the great compliments! We do have access to some really great ingredients, but do not let that slow you down, substitute with sensible ingredients that are available in your local markets. Thanks for watching!
Another great recipe!!
Thanks so much. This was a great one for certain!
That looks damn comforting would be perfect for a cold winter day when it’s-40 Celsius where I am in Ontario Canada
That is too COLD! But yes, this dish would definitely take the chill off. Thanks for watching!
Thank you Chef Tom, I'm going to try this Enchiladas never thought about blistering my tomottilas I always boiled mine.
You will like the result. Thanks for watching!
Another amazing recipe, I gotta try this one!
You should absolutely try this one. As you said, it was amazing! Thanks so much for watching!
As a Mexican, I approve this recipe. Excellent job chef. Just a little tip, if you preheat the tortillas in a regular skillet before the frying process its going to be easier to fold them and no brake them. And some chicken stock reduction in the sauce is a great addition too. But you did it perfect.
Thank you for the tips and the great compliment. And thank you for being a part the ATBBQ community!
YES! im so ready to order some bits from you guys (just need to save for a Yoder Smoker) but my cupboards are going to be filled with your rubs and spices ready for our summer! great recipe again by the way. Jack from Cambridge, England.
Thanks so much for the great compliment, we are excited to have you cooking along with us. Thank you for being part of our community!
Chef you need your own tequila brand to go with all these great mexican dishes
Wooow! Amazing stuff.
Appreciate and second the wow! This was a favorite around here. Thanks for watching!
You need an extra apron to wear as a cape, because you’re a hero.
Just passed this along to Chef Tom :). Thanks for the support!
Hey Chef. How about some KC cheesesteak sandwiches for the big game?
How do you guys keep everything so clean and rust free? The Yoder pits so easily with just minimal moisture.
Best tips for keeping that stuff away and restoring it to its glorious originality?
It tastes good when he nods after tasting.
You are soo right! The Enchiladas were a smashing hit around here :). Thanks for watching!
A little trick I use when removing the tortillas from the oil is I use the next tortilla to remove the excess oil from the just cooked one to cut down on the oil going into the food.
That is a great tip. Thanks for watching!
🔥🔥🔥🔥🔥
Touche!
International shipping! Woo hoo!
We're pretty excited about it as well. Thanks for watching!
Rico
Thanks for watching!
Delicioso!
You are spot on! This was a fantastic dish. Thanks for watching.
Nice to know you are shipping overseas, hope that goes well for you. I'm too broke sadly. Would do if could afford to, you have a lot better selection than over here in the UK.
Great recipe, your video guy or gal is great. Nice work.
Great to hear from you, tough times all over at the moment. I'll let the video guy know, thanks for that. Thanks for watching!
Why did yall change up your video upload time? Not complaining, just curious. I'd love to see Chef Tom make some Shakshuka on the grill. I've made it a few times a few different ways and it's great!
The time change ws a Google suggestion .... ya know. You were the first of several to recommend Shakshuka, appreciate that, we have put it on the wish list. Thanks for watching!
Chef Tom FTW! That plating shot at the end was pure food porn
Had to go re-watch the video, you're right, that plate was beautiful! Thanks for watching!
Do you still cook on the Kamado Joes?
Yes we do! Stay tuned and thanks for watching!
First to comment yes. Dreams come true lol
:)! Thanks for watching!
OMG
You nailed it! It's just that good. Add this to the make list.
I keep the skins on when I do this
Thanks for the tip!
Yo!!
Yo back! Thanks for watching!
Really good recipe. Thanks for not killing it with too much cilantro. Garlic and cilantro can make and also ruin good dishes.
Thanks for the compliment. You are right, balancing flavors is key to a good bite. Thanks for watching!
the charred skin adds flavor...
We remove the skins, but you can definitely leave them on of you prefer. Thanks for watching!
Looks amazing. I’ve been looking for some blue plates. Care to share the brand? Thanks.
Nothing fancy. These are inexpensive plastic plates that we purchased in a variety of colors to provide color interest in photos and videos.