Pro tip for the avocado, slice the meat of the avocado while it’s still in the skin and then use a spoon to scoop it all out. Less messy and way easier
I use corn tortillas for traditional Tex Mex enchiladas.. I lightly cook them with oil on a skillet, dip in my sauce then fill with meat cheese , then top with homeade enchiladas.. cooking the tortilla makes it more pliable so they don't break when you roll it..
Homemade enchilada sauce is definitely a game changer. I was visiting a friend in New Mexico. She started with dried Chilis in making her sauce, & it was amazing. Sauce in a skillet, lay the CORN tortilla in the sauce for 30 seconds or so till it softens. Then they do stacked enchiladas. Tortilla, filling, cheese, black Olives etc. Do this in 3 layers, then top with shredded lettuce, tomatoes, Olives, sour cream etc. This was about 25 years ago, & I still think about them often & how good they were. I'm enjoying your videos. I like that you love to have fun with it. Oh one tip, a "pinch" typically is what you can grab using your thumb & all fingers & except your pinky.
I keep a jar of chicken & beef bouillon in my pantry or fridge if open...when I might need stock. In the Winter more than the Summer I make my own chicken or beef stock to enjoy cups of rich broth in between meals or with meals to keep warm, and it helps digestion & its nutritious! I'll check your videos to see if there is a recipe for stock. I enjoy that you cook! My Husband is 75 and was a Bachelor until we married 26+ years ago; and he loves fast food! He's grown to appreciate what I go through cooking everything all of the time... 💕
When I make chicken enchiladas, I use pre-cooked chicken and shred it. To me, it's a more pleasing texture in the enchilada. Also, corn tortillas are more traditional for enchiladas, but it does require softening them first.
Flour tortillas are like glue that’s drying. Nasty texture. Gooey. Yes, homemade sauce is a whole other level of excellence. Corn tortillas are so much better. Slightly warmed in the microwave makes them playable. Gently heating them in oil is best. Cumin is a must! Critical addition. Watching you do new things is worth it. You are such a trooper!😊
I’ve cooked lots enchiladas in my life. In my world (Texas)an enchilada is made with corn tortillas. All our restaurants will use corn tortillas. You’d lay the corn tortillas in a shallow dish in the enchilada sauce to soften them up so they’ll roll up, but realistically they’ll crack some. Yummm. Yours look good!
You are so funny dude I love watching your cooking videos. I love a man who doesn't mind learning something new. And yes I am from California. And yes I do eat avocado toast. I put it on top of my omelets, I add it to my salads. I also eat it on the side with my enchiladas. LOL
I love watching your cooking videos because we are very similar. I like be to exact with measurements. I always make a mess. I am careful with meats being cooked to temp. Plus, you are HILARIOUS! Thank you Dave
The easiest way I've found to deal with an avocado is after you slap the pit with your knife, twist the knife. Then put your hand on the back of the knife the side away from the blade and push the pit off the blade with your thumb and forefinger. Then to slice it, leave in the skin and run knife through fruit without going all the way, then use a spoon to scope it out. Hope that helps.
I normally use red sauce with beef enchiladas. And green sauce with chicken enchiladas. And I think you did what I usually do like putting too much sauce and it makes the tortilla soggy. But they look delicious.
Dave, when removing avocado Pitt/seed use your knife but then twist it out 👍 I shouldn’t have watched this close to dinner …you got my tummy growling!!
Chicken looks diced very well. Yes, I would use more spices on the chicken. Garlic would of been nice to add to the frying chicken also. I am all about spices the way you are when it comes to cooking. Thanks for sharing this recipe!
Those look great! Your chicken pieces look like fine size. I would have added salt and pepper to the chicken. I like shredded chicken in my enchiladas :-) I like to add a little salt to my avo. Also, I add green onions to the top.
I liked how you were you like Guac at mexican restraunts but are not sure about all these topping Avocados cilantro and red onion which is most of what Guacamole is with a little lime or in a pinch lemon jucie
Never been a huge fan of enchiladas but love your videos so I watched anyway 😊 I agree that enchiladas are usually slimy which is what I don’t like about them as well.
But they are hard on some peopkes digestive system! Without even realizing Dave gave us an alternative recipe if no corn totillas are in the house! I use low carb tortillas as I'm Diabetic and follow Keto recipes most days. 😉
I get this is 11mo old, but when I make enchiladas, I pour half the sauce directly into the pan I'm baking in, then lay out a tortilla, coat the bottom, flip the tortilla, coat the other side, then fill, then roll - Saves the extra dish, and if there's bits that fall out of the end, they still cook in with the enchiladas anyways, and because you're rolling directly in the pan, you won't need the tooth picks to help keep the form. From there, like you did, pour the rest of the sauce over the top, cover with the cheese, I add black olives to mine, too! Also, I find a lot of pre-made sauces are way too strong on the spice, so I cut them. For chicken enchiladas, I cut with cream of chicken, with beef enchiladas, I'd use cream of mushroom, just to cut the spiciness of the sauce.
Next time try pre boiling your chicken in chicken bulion garlic powder onion powder and a little cuman and chilli powder making a simple but light taco flavor in the meat. Then sheading it. Use that water skimming off any foam as your chicken broth for the sauce and poor the broth over your shreaded chicken in a zip lock bag. This will let the calogin in the broth set up around the meat like a soft jello when cold. When you put it in the shells they will release the broth as they back and the enchilada meat will come out almost wet so much liquid the chicken absorbed. Also the chicken in the broth can be frozen if you ever meal prep I do them in 4s using a whole family pack of chicken breast just set it in the fridge 2 days before making
I buy my chicken and pressure cook it, then keep some on bones, though it’s practically coming off the bone. Easy to shred, then save chicken in vacuum sealed bags and grab a bag for meals
Yes, I made this recipe a couple yrs ago. I made the enchilada sauce but it should be doubled for this recipe. I also think that maybe cooking the chicken in some of the enchilada sauce would add flavoring. Cause it really is bland. I agree qith the 5 out of 10 review.
Dave, the onion crying is a result of your knife not being sharp enough and it smashes through and releases a form of sulphuric acid. However if you use a sharp knife the knife glides through and doesn't espouse as much into the air. You're crying less now because you've got nice knives (and a Boos cutting board?!!! Someone's a baller!). Sharpen your knife on a rod every once in a while and you'll cry less with onions. You still need to watch a video on onion cutting. Man, it's simple, and you've got the skills so watch it a few times and you'll learn how to cut an onion for life. - Trained chef
If you put the onions in the refrigerator before you chop them, they won’t send up as much fumes into your eyes. I only get nachos when I’m hosting a group of people and we are having margaritas. That way the nachos for more like an hors d’oeuvre for everybody to share.
It would be best if you went back to following all the directions I think. Tho the cooking of the chicken was a little odd - usually its shredded cooked chicken. And to be honest cooking whole chicken breast - on the bone with skin on, then letting it cool and then shred, will give you a better tasting chicken - although not as low in calories. I thought your handling of the avocado quite good for never having done it before! Try this again- but read everyone's suggestions and find a better recipe. Canned sauce is okay if you jazz it up - read the recipe to make your own, then just add some of the spices etc to the can. Be interesting to see you repeat a not so good recipe and see if it could be better. Thanks for sharing - love this channel!
Breakfast ideas for you: Strawberry (or other frruit) Cheesecake Chimichanga Stuffed French Toast Or a shorter French toast Frittata Try Biscuits again with Gravy or any "sandwich" Donuts (I'm afraid for you)
I understand that you're beholden to cook whatever google serves up, and I do like that particular hook, but flour tortillas for enchiladas is a 💯gringo move. A dull knife will release more sulfuric acid from an onion than a sharp one. You probably cried more from onions when you were younger because your face was closer to the cutting board.
I'm an enchilada lover and I have a variety of different recipes that I cook with chicken, cheese and ground beef in red chile sauce, tomatillo sauce or mole sauce . I love that you at least try to make them, but honestly that's a terrible recipe Goggle lied 😂. If you don't have the time to cook the chicken, you can buy it already cooked like a whole rotisserie chicken and just shred it in smaller pieces not cubes. That chicken recipe and sauce you cooked has absolutely no seasoning 😢. A freshly homemade enchilada sauce has Chile peppers that have been roasted with fresh tomatoes or a roux for Tex Mex recipes that cannot be compared with a can sauce that is bland and full of chemicals. Black beans don't beling to enchiladas either and please use corn tortillas not flour. You must warm up the corn tortilla to make them pliable. You can grease a pan or griddle lighly and heat up the corn tortilla. Once pliable, add the filling and add a tsp of that homemade sauce and cheese to the filling. For the avocado, you have to twist the pit with the chefs knife and while the avocado is still in the skin, use a butter knife to slice it and scoop it out with a spoon. You can also make a delicious guacamole. You can make some Mexican rice to serve it with your enchiladas.
I was mortified 😱 watching this recipe. These are definitely NOT real enchiladas...they're made with corn tortillas, dipped in hot oil, then into enchilada sauce, no black beans, cilantro or green chiles..especially with a red sauce. 😂 I'm new to your channel and like your videos, you're quite entertaining 😊, but Google absolutely lied saying these are the best chicken enchiladas! Ay ay ay 😅😅
Ok umm no offense but if you are trying to make so called worlds best whatever shouldn't you follow the recipe exactly. It's obviously going to taste different with the exclusive of ingredients. Saying that I do like the videos.
Pro tip for the avocado, slice the meat of the avocado while it’s still in the skin and then use a spoon to scoop it all out. Less messy and way easier
The dominant flavour Is PAIN 🤣😂🤣I’m on the floor before even watching the whole thing. Great effort Dave, keep up the good work.
I use corn tortillas for traditional Tex Mex enchiladas.. I lightly cook them with oil on a skillet, dip in my sauce then fill with meat cheese , then top with homeade enchiladas.. cooking the tortilla makes it more pliable so they don't break when you roll it..
Homemade enchilada sauce is definitely a game changer. I was visiting a friend in New Mexico. She started with dried Chilis in making her sauce, & it was amazing. Sauce in a skillet, lay the CORN tortilla in the sauce for 30 seconds or so till it softens. Then they do stacked enchiladas. Tortilla, filling, cheese, black Olives etc. Do this in 3 layers, then top with shredded lettuce, tomatoes, Olives, sour cream etc. This was about 25 years ago, & I still think about them often & how good they were. I'm enjoying your videos. I like that you love to have fun with it. Oh one tip, a "pinch" typically is what you can grab using your thumb & all fingers & except your pinky.
I keep a jar of chicken & beef bouillon in my pantry or fridge if open...when I might need stock. In the Winter more than the Summer I make my own chicken or beef stock to enjoy cups of rich broth in between meals or with meals to keep warm, and it helps digestion & its nutritious! I'll check your videos to see if there is a recipe for stock. I enjoy that you cook! My Husband is 75 and was a Bachelor until we married 26+ years ago; and he loves fast food! He's grown to appreciate what I go through cooking everything all of the time... 💕
You should invest in a onion dicer, it also dices many things. I don’t know the name but I dice my onions, tomatoes, carrots etc. I love it
When I make chicken enchiladas, I use pre-cooked chicken and shred it. To me, it's a more pleasing texture in the enchilada. Also, corn tortillas are more traditional for enchiladas, but it does require softening them first.
your right the chicken should have been precooked and shredded.
Flour tortillas are like glue that’s drying. Nasty texture. Gooey. Yes, homemade sauce is a whole other level of excellence. Corn tortillas are so much better. Slightly warmed in the microwave makes them playable. Gently heating them in oil is best. Cumin is a must! Critical addition. Watching you do new things is worth it. You are such a trooper!😊
Dark chicken is more moist and delicious. I love cheese enchiladas with onions inside and on top.
I’ve cooked lots enchiladas in my life. In my world (Texas)an enchilada is made with corn tortillas. All our restaurants will use corn tortillas. You’d lay the corn tortillas in a shallow dish in the enchilada sauce to soften them up so they’ll roll up, but realistically they’ll crack some. Yummm. Yours look good!
😊👍 Giving you a thumbs up even though you did not care for them. Thumbs up for the attempt.
The sauce, for any dish, always super important.
Always!
* WOW ~ A new Taste: Pain... LOL ~ Dave, you are a Hoot!!
You are so funny dude I love watching your cooking videos. I love a man who doesn't mind learning something new. And yes I am from California. And yes I do eat avocado toast. I put it on top of my omelets, I add it to my salads. I also eat it on the side with my enchiladas. LOL
me too!
I eat an alternstive avocado toast, often on a sour dough English muffin! Which is more digestible for me...than any wheat bread alone.
I love watching your cooking videos because we are very similar. I like be to exact with measurements. I always make a mess. I am careful with meats being cooked to temp. Plus, you are HILARIOUS! Thank you Dave
The easiest way I've found to deal with an avocado is after you slap the pit with your knife, twist the knife. Then put your hand on the back of the knife the side away from the blade and push the pit off the blade with your thumb and forefinger. Then to slice it, leave in the skin and run knife through fruit without going all the way, then use a spoon to scope it out. Hope that helps.
Mexican meals have usually always garlic, cumin, onion and sometimes bell peppers
Since I started wearing contacts, cutting onions don’t make me cry, unless I don’t have the contacts in.
I normally use red sauce with beef enchiladas. And green sauce with chicken enchiladas. And I think you did what I usually do like putting too much sauce and it makes the tortilla soggy. But they look delicious.
YES I’m from California and YES I ate avacados all the time! (Have since relocated outta state cause so don’t get them as much any more)
You just made my day!!😂😂😂
More spice for sure.
Thanks
You should try to make crab cakes next!!! I'm dying to try to make them but I'm not sure. Great video as always. Sorry these weren't the best.
Dave, when removing avocado Pitt/seed use your knife but then twist it out 👍 I shouldn’t have watched this close to dinner …you got my tummy growling!!
Chicken looks diced very well. Yes, I would use more spices on the chicken. Garlic would of been nice to add to the frying chicken also. I am all about spices the way you are when it comes to cooking. Thanks for sharing this recipe!
You should buy a veggie chopper!!
Fullstar All-in-1 Vegetable Chopper, Mandoline Slicer & Cheese Grater - French Fry Cutter & Veggie Dicer - Cheese Slicer - Includes Bonus Handheld Spiralizer (6 in 1, Black/White)
Make sure you used the guard with a mandolin. They will cut your finger off...
@imajem AMEN to that..can be dangerous but you get such a nice even chop.
Those look great! Your chicken pieces look like fine size. I would have added salt and pepper to the chicken. I like shredded chicken in my enchiladas :-) I like to add a little salt to my avo. Also, I add green onions to the top.
I liked how you were you like Guac at mexican restraunts but are not sure about all these topping Avocados cilantro and red onion which is most of what Guacamole is with a little lime or in a pinch lemon jucie
Never been a huge fan of enchiladas but love your videos so I watched anyway 😊 I agree that enchiladas are usually slimy which is what I don’t like about them as well.
Love Corn tortillas for my Enchiladas! Not slimy at all!!! 🤫😊
But they are hard on some peopkes digestive system! Without even realizing Dave gave us an alternative recipe if no corn totillas are in the house! I use low carb tortillas as I'm Diabetic and follow Keto recipes most days. 😉
I really like the cottage cheese ones he made! 😋
I get this is 11mo old, but when I make enchiladas, I pour half the sauce directly into the pan I'm baking in, then lay out a tortilla, coat the bottom, flip the tortilla, coat the other side, then fill, then roll - Saves the extra dish, and if there's bits that fall out of the end, they still cook in with the enchiladas anyways, and because you're rolling directly in the pan, you won't need the tooth picks to help keep the form. From there, like you did, pour the rest of the sauce over the top, cover with the cheese, I add black olives to mine, too!
Also, I find a lot of pre-made sauces are way too strong on the spice, so I cut them. For chicken enchiladas, I cut with cream of chicken, with beef enchiladas, I'd use cream of mushroom, just to cut the spiciness of the sauce.
Next time try pre boiling your chicken in chicken bulion garlic powder onion powder and a little cuman and chilli powder making a simple but light taco flavor in the meat. Then sheading it. Use that water skimming off any foam as your chicken broth for the sauce and poor the broth over your shreaded chicken in a zip lock bag. This will let the calogin in the broth set up around the meat like a soft jello when cold. When you put it in the shells they will release the broth as they back and the enchilada meat will come out almost wet so much liquid the chicken absorbed. Also the chicken in the broth can be frozen if you ever meal prep I do them in 4s using a whole family pack of chicken breast just set it in the fridge 2 days before making
I buy my chicken and pressure cook it, then keep some on bones, though it’s practically coming off the bone. Easy to shred, then save chicken in vacuum sealed bags and grab a bag for meals
And, use the bones to make a homemade chicken stock...season after they simmer for 12 hours or less in a pressure cooker.
Yes, I made this recipe a couple yrs ago. I made the enchilada sauce but it should be doubled for this recipe. I also think that maybe cooking the chicken in some of the enchilada sauce would add flavoring. Cause it really is bland. I agree qith the 5 out of 10 review.
Chicken is done when the juices run clear when you cut it or smash a small diced piece.
I only do Nachos at home not at Restaurant but for the reason you said just I make better Nachos than the Restaurants.
Exactly!
Dave, the onion crying is a result of your knife not being sharp enough and it smashes through and releases a form of sulphuric acid. However if you use a sharp knife the knife glides through and doesn't espouse as much into the air. You're crying less now because you've got nice knives (and a Boos cutting board?!!! Someone's a baller!). Sharpen your knife on a rod every once in a while and you'll cry less with onions.
You still need to watch a video on onion cutting. Man, it's simple, and you've got the skills so watch it a few times and you'll learn how to cut an onion for life.
- Trained chef
If you put the onions in the refrigerator before you chop them, they won’t send up as much fumes into your eyes.
I only get nachos when I’m hosting a group of people and we are having margaritas. That way the nachos for more like an hors d’oeuvre for everybody to share.
It would be best if you went back to following all the directions I think. Tho the cooking of the chicken was a little odd - usually its shredded cooked chicken. And to be honest cooking whole chicken breast - on the bone with skin on, then letting it cool and then shred, will give you a better tasting chicken - although not as low in calories. I thought your handling of the avocado quite good for never having done it before!
Try this again- but read everyone's suggestions and find a better recipe. Canned sauce is okay if you jazz it up - read the recipe to make your own, then just add some of the spices etc to the can.
Be interesting to see you repeat a not so good recipe and see if it could be better. Thanks for sharing - love this channel!
Onions release sulfides into the air when you cut them.
Unions making cry is what Tina said it is due to the sulfuric acid fumes.
Breakfast ideas for you:
Strawberry (or other frruit) Cheesecake Chimichanga
Stuffed French Toast Or a shorter French toast
Frittata
Try Biscuits again with Gravy or any "sandwich"
Donuts (I'm afraid for you)
Where's the Baja Blast?!?!?! (TTC Reference)
OMG how can you say it will be simular between a can and freshly mixed ????? NOOOOOOOOOOOOOOOOOOOOO lol . still love you cooking videos hehehe
Nice intro music....I LOVE that you questioned whether all chicken breasts were boneless? Bahhahaha.....
I used to use swimming goggles while cutting onions. I couldn't keep my eyes from rolling back in my head. Come to find out, am allergic to onion.
Let it cool down bro ;)
Stop trying to ruin the most entertaining part!!!
Exactly!
I thought these were great!
Yes I’m from California no don’t eat them everyday my husband likes them whole I need them in something or on something
😂🤣🦋🦋🦋🐔🐓🤣😂
that's a Shun knife. you don't need a better knife, you need to sharpen it
I understand that you're beholden to cook whatever google serves up, and I do like that particular hook, but flour tortillas for enchiladas is a 💯gringo move. A dull knife will release more sulfuric acid from an onion than a sharp one. You probably cried more from onions when you were younger because your face was closer to the cutting board.
I'm an enchilada lover and I have a variety of different recipes that I cook with chicken, cheese and ground beef in red chile sauce, tomatillo sauce or mole sauce . I love that you at least try to make them, but honestly that's a terrible recipe Goggle lied 😂. If you don't have the time to cook the chicken, you can buy it already cooked like a whole rotisserie chicken and just shred it in smaller pieces not cubes. That chicken recipe and sauce you cooked has absolutely no seasoning 😢. A freshly homemade enchilada sauce has Chile peppers that have been roasted with fresh tomatoes or a roux for Tex Mex recipes that cannot be compared with a can sauce that is bland and full of chemicals. Black beans don't beling to enchiladas either and please use corn tortillas not flour. You must warm up the corn tortilla to make them pliable. You can grease a pan or griddle lighly and heat up the corn tortilla. Once pliable, add the filling and add a tsp of that homemade sauce and cheese to the filling. For the avocado, you have to twist the pit with the chefs knife and while the avocado is still in the skin, use a butter knife to slice it and scoop it out with a spoon. You can also make a delicious guacamole. You can make some Mexican rice to serve it with your enchiladas.
I was mortified 😱 watching this recipe. These are definitely NOT real enchiladas...they're made with corn tortillas, dipped in hot oil, then into enchilada sauce, no black beans, cilantro or green chiles..especially with a red sauce. 😂 I'm new to your channel and like your videos, you're quite entertaining 😊, but Google absolutely lied saying these are the best chicken enchiladas! Ay ay ay 😅😅
Canned enchilada sauce is not good next time make the sauce...and use corn tortillas...yummm.
Never black beans...pinto beans yes, but never black beans. Green sauce with chicken, red sauce with beef please
Real Mexican enchiladas are made with corn tortillas
Clean it!😊the chicken. Your nervous with the chicken, but you never wash the chicken you use. You are suppose to wash chicken
Ok umm no offense but if you are trying to make so called worlds best whatever shouldn't you follow the recipe exactly. It's obviously going to taste different with the exclusive of ingredients. Saying that I do like the videos.
I usually do, this was a rarity
I hate cilantro lol
Me too!! It tastes like chemicals to me lol
@@cockymcblockerson yes!!!! And the taste lingers forever
"I'm going to make the worlds best ...... and then judge it" but I'm not going to follow the recipe. 🤷🏼♂️ WHAT!?!
Make sure you subscribe for even more of my crazy nonsense!
Ditch the boring chicken breast and get some pork in there instead.
Omg learn patience
You need a good knife sharpener.
Nachos are just lazy tacos that don't have there life together
Worst reseller channel I’ve seen.
Cilantro 🤮
flour tortilla automatic fail