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@@NikaRunsAndBakes I have a 5th burner that has both a grate for pans (that I never use) and a flat top griddle. I love the griddle for toasting buns or to quickly cook anything without needing to pull out another pan
Made these for my daughter, her boyfriend, and me. Absolutely fantastic. The red sauce was over the top. My daughter said, “these are the best enchiladas you’ve ever made.” The boyfriend said, “these are the best enchiladas I’ve ever had.” Great combination of flavors!
Easy way to get rid of that beef fat with your ladle: a couple of ice cubes in the ladle with a wee bit of water, dip the curved side in and then the fat will adhere to the ladle straight away as it solidifies enough to remove it from the stock.
Drew, another great way to remove fat from your liquid (time permitting) is once it has cooled down a wee bit, lay cling wrap over the top and place in fridge. The next day when you remove the cling wrap all of the fat sticks to it. I do this with homemade chicken stock. Never heard of your way but I will be giving it a try. Thanks for sharing!
@@dedelin4356 If you're gonna fridge it overnight I really don't think you need the cling wrap, by morning the fat should all solidify into a disk on top of the liquid that you can easily just pull off.
And speaking of fat, why not use some of the beef fat for frying off the aromats, instead of olive oil. Fat = flavour, and reusing fat goes some way towards addressing the problem of fat disposal.
Two ideas for removing the fat. When I make chicken stock (pressure cooker) I'll often let it cool a bit and just lay some heavy duty paper kitchen towel (CostCo does some great stuff) onto the surface - lift it straight into the trash and repeat as needed. It soaks up the fat and lets you dump it. The other option is a decent quality gravy 'separator' ... I'll post a link although it may get censored bu TH-cam but it's basically a jug with the spout starting at the bottom - so you can pour off the good stuff and leave the fat in the jug - great if you want to keep it to roast potatoes later or whatever. The better ones are glass (but always feels bit like a delicate piece of laboratory equipment) there are some plastic ones around but I question their longevity. I've had a glass one I bought from a UK store (Lakeland plastics) for over 10 years and it is regularly used in gravy making. An example www.souschef.co.uk/products/glass-gravy-separator?currency=GBP&variant=16903314473018&Google%20Shopping&gclid=CjwKCAiAheacBhB8EiwAItVO20ARLi6d7mPAI2IApXPTyeQXBi_cO4az9ZDtyduFZzu3ptjR1pFuXhoCstsQAvD_BwE
I've only ever made chicken enchiladas, and constructed them "lasagna" style (not rolled up). This beef version looks about 10 steps up the flavor ladder. My fussy friends are gonna love this! Thanks Bry!
Here in Mexico we also make the "lasagna" style (pretty often at home and specially for a Sunday family breakfast). It's name is Pastel Azteca (Aztec Cake). Actually we have versions: one with tortillas, the other one with tamales. 😉😉😉
It's not really enchiladas unless they're individually wrapped, but there's certainly not a single thing wrong with the good old "Tex-Mex lasagna" you speak of, whatever meat you're using. It's definitely faster and easier to make.
The process of assembling the dish to bake was most valuable to me. I had been saucing, filling, then rolling. Having a stack of sauced tortillas and filling in the stack dish so extra filling goes into upcoming tortillas is a massive improvement. Thanks!
When I went to roll my stack of sauced tortillas, they all disintegrated into each other. So I've ended up with a casserole of sorts. Lol. Next time I'm going to try finding some better tortillas and roll one at a time. Not terribly worried about what I made today, because all the elements taste great! Hurry up dinner time!
I got such a kick out of "very good tasting"! It's such a modest way of describing the technique, and a refreshing change from all the "best ever" recipes
ASIDE from your dishes always being amazing, what I appreciate MOST is your style and "tempo", i.e. not too fast, and not too SLOW, e.g. wasting time with personal/non-related info as too many others with similar cooking channels do. So THANK YOU Brian... please keep sharing your dishes and HOW you share them too! 😜🤗
Native Tucsonan and maker of all manner of enchiladas for 35 plus years. All caps DOPE. My go to is pulled pork shoulder with green chile sauce, but all are good. Two suggestions: 1) a light garnish of chopped white onion and cilantro and 2) lazy tip - I long ago abandoned rolling them - layers of flat corn tortillas lasagna style and just cut a slab. Time saver, same flavor. Now i have to make some today!
Totally agree on your last tip. Roll if you're trying to impress someone but otherwise don't bother, just layer it like a lasagna, way easier and tastes just as good.
Since seeing to Rick Bayless' method, I haven't pan-softened corn tortillas for enchiladas ever again. Use a spray veg oil on both sides (just a little!), stack 'em up, stick 'em in a zip lock bag but don't zip, fold the open end over, microwave for a minute. Ready to roll.
You have so many good recipes, and this is no exception. When you asked, at the end, "Who doesn't want that?" my stomach actually growled. Good stuff; will definitely try.
Just wanna drop in say that I made this a couple of weeks ago and my fiance loved it. From the sauce to the meat, everything was so good. You're officially my fav chef on TH-cam!
I made these last night and they were hands down the best enchiladas I've made. It really wasn't that difficult to do, making your own red sauce was a lot of fun too. Also the first dish from your videos I've tried. Thanks for the great content, my wife and I are getting a lot of enjoyment from your videos and picking up on some of the small tips you throw in.
@@bellagab3 when I made this I didn’t heat the tortillas since they were super fresh. I just sauced, stacked, stuffed, and rolled. If your corn tortillas aren’t the freshest (or people don’t usually eat them where you live, steam first to soften.)
@@kathyp2197 Oh that's a good idea! The fresh corn tortillas are usually already soft. I'll have to see if I can find any because I think my grocery story only makes fresh flour tortillas and I'd rather use corn for just less calories
I've had a lot of enchiladas in my lifetime. I found the best enchiladas in my city 15 years ago. They've ben consistently great. What you made blows this out of the water! Damn it's so easy I can make this.
This is my Christmas dinner this year. My brother and I spent a lot of our lives in Arizona, and this recipe is adaptable, achievable, and so far (have tasted the components, it's not baked yet). Everything is wonderful.
Made these for my daughters 2 nights ago. “Best enchiladas we’ve ever had” was the verdict…. And we are in Houston with the best Tex Mex in the world. Well done sir!
This pulls at my heart strings the most. Seeing delicious looking homemade enchiladas (most Mexican Foods) get me excited. I'm a good cook, professionally and at home and have made some awesome enchiladas many times, but theses, wow. These are much easier than mine and looks even better! All I was missing was a lovely pile of freshly shaved lettuce and thinly sliced red onions! Dare I say my perfect plate of food....
as the man said - "they were Dope!" I just made these and my son loved them - they will definitely make it back into the rotation. Thank you for a great recipie
As growing up in a Mexican home with Mexican dishes I am HIGHLY critical when I comes to Mexican food. There's a lot here that isn't traditional but dagnabit do you make amazing food! Those enchiladas look fantastic! A different way make them so that they're not too spicy. Well done sir!
The no guajillos or anchos in the sauce made me not want to try to make these. I also stuff mine 50/50 with rice. So I not one to talk about tradition lololol.
Hey Bri. 🙂 I made these enchiladas and they were GOOD. Thank you. But I have a comment: I believe at least one reason for warming the tortillas in oil instead of water (or nothing) is that the oil acts as a barrier to the enchilada sauce, allowing the tortillas to stay in shape and texture. I found that by the time I got 2/3 the way through the sauce soaked pile, I had more of an enchilada sauce flavored polenta than a stack of shells - I had to discard the rest and heat up more shells. And, no, I didn't take a particularly long time on this step. Thanks again. I'll be repeating this recipe, but with light oil or Pam instead of water.
or only dunk them as soon as youre ready to roll them, that also helps a bit in my experience. id rather not leave tortillas lying in sauce longer than i have to
THIS. It's why 99% of mexicans always fry the tortillas before soaking them in the sauce. It helps prevent sogginess while also allowing for a few crunchier (tortilla) bits and different textures.
@@OWilson4673 even if the pan & oil are very hot you can still "pass them thru" the oil for 2-3 seconds per side and they'll come out perfect. If you overdo it, tortillas usually start to crisp up at the edges first and the bath in the (boiling hot) sauce will soften them a bit anyways :)
I really like this recipe since it's similar to what my parents made growing up. I call it an "enchilada casserole" since baking is not the traditional method. It's really fast, really easy, tastes delicious, and doesn't make a huge mess in your kitchen. The traditional method (which involves coating + cooking each tortilla/enchilada lovingly) is high-effort as eff but you end up with an enchilada that is softer, saucier and that usually has less cheese. It's better if you're only making a few or if you're trying to impress a Mexican grandmother.
Instant enchilada bona fides being from The Land of Enchilada Enchantment. One of grandma's was from Alamogordo and she made the best red chile ground beef enchiladas topped with white onion and a fried egg if you liked. Too die for.
I'm hungry. Top recipe with instructions. For 20 + years I've made my tortillas from base Masa Harina (time-consuming). I don't use beef, but pressure-cooked red chicken with my condiments. After assembling and baking, I top with homemade guacamole - then with sour cream.
Glad to see you precook the filling..too often the recipes just use raw veg in the filling and it doesn’t quite cook in the oven. Sometimes a white filling with a red sauce outside is good too..I did a sour cream, cheese and chicken filling w red sauce exterior as I didn’t have the green sauce I thought I did, and it was great, better than I thought it would be..
The technique of wetting the tortillas with the sauce and stacking them up in a bowl, then making them top to bottom is a great idea. I’m always try to make them in the pan as I go and it gets kind of weird the more is in the baking pan. Also the sauce looks so good. Will use this recipe next time I make enchiladas. Side note, I made your meat loaf last night and it was awesome.
I'll be honest I've never seen spices used at all for a salsa on enchiladas, but after seeing the final product it looks amazing My mom would make it with California, pasilla, and guajillo which are soften in boiling water and blend it together with the water and that's it
Recipe #2 tried and it was another hit. My whole family enjoyed these-my boys are super picky eaters and their comments were I don’t like this…….I love it! Thank you!!!
Made this last night. Took me a while but I imagine it's easier once you've done it. I was a bit skeptical about the sauce and I think I added too much of the broth so it took a while to reduce. But..... WOW. These enchiladas... wow.... so good. Far and away the best I've ever made and probably the best homemade enchiladas I've eaten. We're excited to try the chicken ones next week.
Also. It's a lot of chili powder and paprika so I apparently need to figure out a way to buy these in larger amounts than the small grocery store shakers lol.
I'm an Arizona girl, and I grew up on tacos enchiladas burritos, all of it. I tried your sauce recipe and it is amazing! I'll be making it this way from now on.
Just made these and it was probably the best tasting Mexican dish to come out of my kitchen! I will say though that the roja sauce was very heavy on the chilli and paprika powder, so if you're not a huge fan consider upping the tomato sauce and lowering the spices. Also the crema was delicious, but you'll want to make way more of it, trust me.
Thanks for the heads up on those spices. I don’t like the taste of chili powder, especially if it’s the most stand out spice in the sauce. I want to try this but I’ll adjust based on your comment. Gracias!🎉
This recipe is superb. I make 3 batches at a time and freeze two of them. They freeze really well and cook up in the freezer. I actually forgot to add the spices and it’s still amazingly delicious.
Just a thought, you might do this recipe as a Sonora style enchilada. In a round casserole, layer the tortillas with the filling, finishing with a tortilla for the cheese, pouring the extra sauce over it all (I put a spoonful of sauce in the bottom of the casserole dish before the first tortilla). Serve it in wedges. Faster and a lot less messy but would taste the same.
These look awesome and I'm definitely gonna make them, but to me red enchilada sauce always needs to have guajillo peppers as a component. It's more work to toast, soak, blend, and strain them (guajillos are the hardest peppers to strain!) but to me it's totally worth it because it beats the flavor of any store bought chili powder.
Best part about stuff like this it it'll keep in the fridge before you bake it, so you can prep it the night before, wrap it, and bake it for an extra 5-10 minutes and you've got a ton of food ready for company with very little effort day of. And that crema will get better as it sits as a bonus. Serve with something fresh, I immediately go to like a salad with whatever looks good and some sort of Chipotle ranch or citrus vinaigrette or like grilled corn with elote seasoning (or you could lean into it and do full-on elotes, but that's certainly a heftier meal)
@@brettmoore6781 I'm curious. Do you lean red or green? Or do you just go Christmas? I'm a chili head from Oregon. Most of my pepper seeds are sourced from the NMSU Chili Pepper Institute.
@@heruhcanedean I love them both but I never mix them. I usually lean green for chicken, red for beef but that's not always the case. Certain dishes lend themselves to one or the other but if I HAD to choose, I think I'd go green. So you grow your own peppers? They're so plentiful here, I don't even bother. We usually buy a bushel of green in September, then roast, bag and freeze it and it lasts the year. And red chile is dried as whole pods or powder so that lasts forever.
I dont usualy comment on videos that I like, But omg this looks like the most tasty thing I have ever seen. My boyfriend and I have mastered the birria meat, and I made pastelitos filled with the birria meat for a family event that got so popular that I had people coming up to me asking if they could hire me for their next party. Well, Ive been looking for something to cook next to challenge mycooking skills. THIS IS PERFECT! I know how to do the meat, and the sauce looks easy enough. Omg I am so asking my bf if he will make this with me for my upcoming birthday.
My great grandmother made a similar recipe. She was from Catalonia. I must say if you had a restaurant in Barcelona, they'd be lining up around the block.
I so so so appreciate that you made the sauce with chili powder instead of whole chilis. Ever since I moved from the US to Denmark I have been craving enchiladas but finding the canned sauce (lol I know) is a pipe dream, and sourcing dried chilis, while not impossible, is also not as easy as popping down to the ethnic food section of the grocery store. Thank you so much for the recipe, I'm super excited to make it!!
I shouldn't even be watching your channel because I have to eat the keto way for diabetes control, and for weight loss. But boy, oh boy, do I enjoy seeing such delectable foods being made and enjoyed in your kitchen!
These look amazing. I've always done a verde style enchilada but these look dope AF!!! Also...add some cilantro to that crema :)...cilantro/lime is the best combination ever. Can't wait to make these!
Beef enchiladas are one of my favorites. These look great. Dried anchos are a great alternative to the powder. Definitely making that crema the next time, great idea.
i made this today. it was excellant. i cooked the meat in a slow cooker for about 6 hrs. tender as could be. but the tortillas I used weren't great quality. I sauced them as instructed and stacked them on a plate to build the enchiladas. However, the tortillas became glued together. I opened another pack and just made one at a time, starting with the wetting and heating. then built the rest one at a time. fantastic flavor. it might be sacriligious, but i think you could make an enchilada lasagne with this recipe. use the tortillas as the lasagne pasta and construct similarly in layres. the taste would be the same .
😋 Very nice takes me back to when I used to make this enchilada dish for my family tangy creamy and with jelepenos Unfortunately I was falling sick and I never make a good dish for a long time
Made this tonight. The only thing I would change is cooking the meat in the InstaPot for a shorter time. The meat was very mushy at 90 mins. If you cook meat in the Instapot too long, even by 5-10 minutes, you can turn it to mush quickly. I cooked 3.5 pounds for 90 minutes and 15 minutes slow release which was too much. I'd probably try 60 mins next time. Otherwise love your channel. You're my favorite cooking channel. I've cooked more of your stuff than any other TH-camr, by far. Keep em coming!
Great job, Bri - This looks amazing!!! Can't wait to try! Thank you so much for all your generosity in creating these videos & sharing your knowledge! ❤
To separate the fat from the cooking liquid, try using a measuring cup with a spout and simply carefully pour the fat out. That's how I alway clarify butter, works like a charm
Thanks bro. Way better than my typical enchiladas. Used pork shoulder bc it was on sale but they were still great. OH and FYI. If your local market has "Mexican Table Cream" use that for the garnish. It's sortof a cross between sour cream and heavy cream.
45 minutes max in the instant pot with a 10 minute natural release. The meat will be super tender and easily pull apart with a fork. 90 minutes is crazy talk!
Thank you for sharing this recipe with us. These are so expensive now to buy at restaurants, and they are so easy to make at home. So, we're trying to make everything at home now.
Well I'm 6 hours into this one - two shirts and literally everything in my kitchen later (used the food processor to grate the cheese) they are in the oven. Im sure they're going to be delicious but I kinda hope not so I never have to work so hard to make it again :) Thanks Bri!
was fantastic. My wife said more authentic than Mexican restaurants. I would not brown the meat, I would only cook it 55 minutes on high in the instapot, I would just use beef stock in the red sauce and not filter fat out of the stuff from the instapot and wait for it cool. Probably use the poblanos and onions in my roll ups without re-adding to a skillet. Finally I might really cheat and use the mix of cheese pre-shredded. Another killer recipe! Thanks again
My mind has been absolutely blown by the idea of coating the tortillas in sauce prior to loading the beef and rolling. I've never even considered that and I'm suddenly re-evaluating many other dishes I've made that could use this extra bit of oomph.
Easy to make; I don't know about that but they sure were a lot of fun. Most of the day to make. Best enchilada sauce I ever had and well worth the extra work.
Enchiladas is one of my favorite meals. But the time it takes really makes it difficulty to commit to on weekdays. But sometimes make these on sundays and just enjoy the process and being in the kitchen. Love this recipe, never put sauce on the bottom on the dish before, gonna try that next time!
Las Palmas is a really good brand of Enchilada sauce. Use hamburger or just cheese as filling. Dunk the tortillas in the sauce but instead of throwing them in a casserole dish throw on a hot skillet for a minute and then fill and roll and top with toppings. Restaurants are not making their enchiladas in casserole form you don't have to either, Enchiladas, weeknight meal!
Always good. I've gotten so used to your wonderful presentation style that I sometimes take it for granted. But here it really jumped out how much explanation you are able to toss in there as to Why you make the choices you do. Super helpful.
Rick Bayless has an easy method for softening tortillas. He brushes the botto one on both sides with a neutral oil then brushes only the top side of the remaining ones, then puts the stack in an unsealed plastic bag and puts the bag in the microwave for one minute.
Those look so amazing. Maybe I can sway my husband to entertain the thought of beef enchiladas. It might not be easy since he loves the white chicken green chili enchiladas that I make.
Thanks again to Geologie for hooking me up with skincare and sponsoring today's video. To give it a try, head to thld.co/geologie_strom50_0622 and take their free skincare quiz to save up to 50% off on your 30 day trial.
Dude, what's up with the 😈 🤘?? Worshipper???
Stove question: do you use the center 5th burner? I am in the market for a gas range, but I don't know if 5 burners is overkill!
@@NikaRunsAndBakes ...The more the merrier sunshine! If you like to cook, get it...Get a hot oil tank and a salamander while you're at it!!
@@NikaRunsAndBakes i almost never use it.
@@NikaRunsAndBakes I have a 5th burner that has both a grate for pans (that I never use) and a flat top griddle. I love the griddle for toasting buns or to quickly cook anything without needing to pull out another pan
Made these for my daughter, her boyfriend, and me. Absolutely fantastic. The red sauce was over the top. My daughter said, “these are the best enchiladas you’ve ever made.” The boyfriend said, “these are the best enchiladas I’ve ever had.” Great combination of flavors!
Do you recall if the sauce was spicy at all? I can’t handle heat.
@@anti-ethniccleansing465 Sorry, I don't - made them a year ago.
@@dansklrvids7303
No problem. I figured it was too long ago for you to remember, but didn’t hurt to ask. :)
@@anti-ethniccleansing465I’ve used this recipe just tweaked it’s not really spicy Id say a 4/10 spice and I don’t like spicy foods
@@sinceredtb3227
Thanks. I think even 4/10 is too much for me. Haha. I appreciate the answer though!
Easy way to get rid of that beef fat with your ladle: a couple of ice cubes in the ladle with a wee bit of water, dip the curved side in and then the fat will adhere to the ladle straight away as it solidifies enough to remove it from the stock.
that's a good trick!
Drew, another great way to remove fat from your liquid (time permitting) is once it has cooled down a wee bit, lay cling wrap over the top and place in fridge. The next day when you remove the cling wrap all of the fat sticks to it. I do this with homemade chicken stock. Never heard of your way but I will be giving it a try. Thanks for sharing!
@@dedelin4356 If you're gonna fridge it overnight I really don't think you need the cling wrap, by morning the fat should all solidify into a disk on top of the liquid that you can easily just pull off.
And speaking of fat, why not use some of the beef fat for frying off the aromats, instead of olive oil. Fat = flavour, and reusing fat goes some way towards addressing the problem of fat disposal.
Two ideas for removing the fat. When I make chicken stock (pressure cooker) I'll often let it cool a bit and just lay some heavy duty paper kitchen towel (CostCo does some great stuff) onto the surface - lift it straight into the trash and repeat as needed. It soaks up the fat and lets you dump it. The other option is a decent quality gravy 'separator' ... I'll post a link although it may get censored bu TH-cam but it's basically a jug with the spout starting at the bottom - so you can pour off the good stuff and leave the fat in the jug - great if you want to keep it to roast potatoes later or whatever. The better ones are glass (but always feels bit like a delicate piece of laboratory equipment) there are some plastic ones around but I question their longevity. I've had a glass one I bought from a UK store (Lakeland plastics) for over 10 years and it is regularly used in gravy making. An example www.souschef.co.uk/products/glass-gravy-separator?currency=GBP&variant=16903314473018&Google%20Shopping&gclid=CjwKCAiAheacBhB8EiwAItVO20ARLi6d7mPAI2IApXPTyeQXBi_cO4az9ZDtyduFZzu3ptjR1pFuXhoCstsQAvD_BwE
I've only ever made chicken enchiladas, and constructed them "lasagna" style (not rolled up). This beef version looks about 10 steps up the flavor ladder. My fussy friends are gonna love this! Thanks Bry!
Man you already on that mex lasagna tip
Here in Mexico we also make the "lasagna" style (pretty often at home and specially for a Sunday family breakfast). It's name is Pastel Azteca (Aztec Cake). Actually we have versions: one with tortillas, the other one with tamales. 😉😉😉
It's not really enchiladas unless they're individually wrapped, but there's certainly not a single thing wrong with the good old "Tex-Mex lasagna" you speak of, whatever meat you're using. It's definitely faster and easier to make.
Whooooaaaaa never even thought of this (always did them the rolled way) but will def try this “Mexican lasagna” idea…
Nothing wrong with good lasagna style enchiladas
The process of assembling the dish to bake was most valuable to me. I had been saucing, filling, then rolling. Having a stack of sauced tortillas and filling in the stack dish so extra filling goes into upcoming tortillas is a massive improvement. Thanks!
I really liked learning that step too.
When I went to roll my stack of sauced tortillas, they all disintegrated into each other. So I've ended up with a casserole of sorts. Lol. Next time I'm going to try finding some better tortillas and roll one at a time. Not terribly worried about what I made today, because all the elements taste great! Hurry up dinner time!
Same
@@1pamby1 was my experience too. Turned into a casserole. Still delicious, but zero presentation points.
Thanks!
I got such a kick out of "very good tasting"! It's such a modest way of describing the technique, and a refreshing change from all the "best ever" recipes
ASIDE from your dishes always being amazing, what I appreciate MOST is your style and "tempo", i.e. not too fast, and not too SLOW, e.g. wasting time with personal/non-related info as too many others with similar cooking channels do. So THANK YOU Brian... please keep sharing your dishes and HOW you share them too! 😜🤗
Native Tucsonan and maker of all manner of enchiladas for 35 plus years. All caps DOPE. My go to is pulled pork shoulder with green chile sauce, but all are good. Two suggestions: 1) a light garnish of chopped white onion and cilantro and 2) lazy tip - I long ago abandoned rolling them - layers of flat corn tortillas lasagna style and just cut a slab. Time saver, same flavor. Now i have to make some today!
Totally agree on your last tip. Roll if you're trying to impress someone but otherwise don't bother, just layer it like a lasagna, way easier and tastes just as good.
@@chriswhinery925 So much easier, same bite on your fork!!
Since seeing to Rick Bayless' method, I haven't pan-softened corn tortillas for enchiladas ever again. Use a spray veg oil on both sides (just a little!), stack 'em up, stick 'em in a zip lock bag but don't zip, fold the open end over, microwave for a minute. Ready to roll.
I agree, needs the oil. The oil helps slightly fry the tortilla, otherwise without oil the tortilla turns to mush.
Microwaves are only for reheating.
You have so many good recipes, and this is no exception. When you asked, at the end, "Who doesn't want that?" my stomach actually growled. Good stuff; will definitely try.
Just wanna drop in say that I made this a couple of weeks ago and my fiance loved it. From the sauce to the meat, everything was so good. You're officially my fav chef on TH-cam!
Do you recall if the sauce was spicy at all? I can’t handle heat.
I made these last night and they were hands down the best enchiladas I've made. It really wasn't that difficult to do, making your own red sauce was a lot of fun too. Also the first dish from your videos I've tried. Thanks for the great content, my wife and I are getting a lot of enjoyment from your videos and picking up on some of the small tips you throw in.
Any changes you made or tips you'd recommend? Thinking of making this tomorrow
@@bellagab3 when I made this I didn’t heat the tortillas since they were super fresh. I just sauced, stacked, stuffed, and rolled. If your corn tortillas aren’t the freshest (or people don’t usually eat them where you live, steam first to soften.)
@@kathyp2197 Oh that's a good idea! The fresh corn tortillas are usually already soft. I'll have to see if I can find any because I think my grocery story only makes fresh flour tortillas and I'd rather use corn for just less calories
Do you recall if the sauce was spicy at all? I can’t handle heat.
Thanks for making me smile today, Brian...I needed it! Always love the "dance" at the end of your videos!
I've had a lot of enchiladas in my lifetime. I found the best enchiladas in my city 15 years ago. They've ben consistently great. What you made blows this out of the water! Damn it's so easy I can make this.
This is my Christmas dinner this year. My brother and I spent a lot of our lives in Arizona, and this recipe is adaptable, achievable, and so far (have tasted the components, it's not baked yet). Everything is wonderful.
Made these for my daughters 2 nights ago. “Best enchiladas we’ve ever had” was the verdict…. And we are in Houston with the best Tex Mex in the world. Well done sir!
This pulls at my heart strings the most. Seeing delicious looking homemade enchiladas (most Mexican Foods) get me excited. I'm a good cook, professionally and at home and have made some awesome enchiladas many times, but theses, wow. These are much easier than mine and looks even better! All I was missing was a lovely pile of freshly shaved lettuce and thinly sliced red onions! Dare I say my perfect plate of food....
as the man said - "they were Dope!" I just made these and my son loved them - they will definitely make it back into the rotation. Thank you for a great recipie
As growing up in a Mexican home with Mexican dishes I am HIGHLY critical when I comes to Mexican food. There's a lot here that isn't traditional but dagnabit do you make amazing food! Those enchiladas look fantastic! A different way make them so that they're not too spicy. Well done sir!
75g of chili powder?? what weak one is it that they are selling over there in America?
Yeah, those enchiladas are nothing like the ones I know from Mexico, but don’t get me wrong, they look really good
@@ivanlomeli55 probably because it's texmex.
The no guajillos or anchos in the sauce made me not want to try to make these. I also stuff mine 50/50 with rice. So I not one to talk about tradition lololol.
I’ve made this recipe. It’s 100% legit. Just make it and taste for yourself.
Hey Bri. 🙂 I made these enchiladas and they were GOOD. Thank you. But I have a comment: I believe at least one reason for warming the tortillas in oil instead of water (or nothing) is that the oil acts as a barrier to the enchilada sauce, allowing the tortillas to stay in shape and texture. I found that by the time I got 2/3 the way through the sauce soaked pile, I had more of an enchilada sauce flavored polenta than a stack of shells - I had to discard the rest and heat up more shells. And, no, I didn't take a particularly long time on this step. Thanks again. I'll be repeating this recipe, but with light oil or Pam instead of water.
pro tip!
or only dunk them as soon as youre ready to roll them, that also helps a bit in my experience. id rather not leave tortillas lying in sauce longer than i have to
THIS. It's why 99% of mexicans always fry the tortillas before soaking them in the sauce. It helps prevent sogginess while also allowing for a few crunchier (tortilla) bits and different textures.
How hot is the oil that you use to fry them? Wouldn't they get crispy and be able to bend them?
@@OWilson4673 even if the pan & oil are very hot you can still "pass them thru" the oil for 2-3 seconds per side and they'll come out perfect. If you overdo it, tortillas usually start to crisp up at the edges first and the bath in the (boiling hot) sauce will soften them a bit anyways :)
This recipe went over really well with the husband and the little kids! I served them over some rice and the reheated leftovers were just as good!
I really like this recipe since it's similar to what my parents made growing up. I call it an "enchilada casserole" since baking is not the traditional method. It's really fast, really easy, tastes delicious, and doesn't make a huge mess in your kitchen.
The traditional method (which involves coating + cooking each tortilla/enchilada lovingly) is high-effort as eff but you end up with an enchilada that is softer, saucier and that usually has less cheese. It's better if you're only making a few or if you're trying to impress a Mexican grandmother.
Less cheese? Naw.
Instant enchilada bona fides being from The Land of Enchilada Enchantment. One of grandma's was from Alamogordo and she made the best red chile ground beef enchiladas topped with white onion and a fried egg if you liked. Too die for.
That looks worth making just to marvel at the colour of the deep red terracotta colour of the enchilada sauce.I could paint with that!
Stunning.
I'm hungry. Top recipe with instructions. For 20 + years I've made my tortillas from base Masa Harina (time-consuming). I don't use beef, but pressure-cooked red chicken with my condiments. After assembling and baking, I top with homemade guacamole - then with sour cream.
Glad to see you precook the filling..too often the recipes just use raw veg in the filling and it doesn’t quite cook in the oven. Sometimes a white filling with a red sauce outside is good too..I did a sour cream, cheese and chicken filling w red sauce exterior as I didn’t have the green sauce I thought I did, and it was great, better than I thought it would be..
The technique of wetting the tortillas with the sauce and stacking them up in a bowl, then making them top to bottom is a great idea. I’m always try to make them in the pan as I go and it gets kind of weird the more is in the baking pan. Also the sauce looks so good. Will use this recipe next time I make enchiladas. Side note, I made your meat loaf last night and it was awesome.
I'll be honest I've never seen spices used at all for a salsa on enchiladas, but after seeing the final product it looks amazing
My mom would make it with California, pasilla, and guajillo which are soften in boiling water and blend it together with the water and that's it
Same thing here in Texas, the lack of dried whole chiles in this recipe is a bit concerning. I am sure the enchiladas came out good though.
Recipe #2 tried and it was another hit. My whole family enjoyed these-my boys are super picky eaters and their comments were I don’t like this…….I love it!
Thank you!!!
Made this last night. Took me a while but I imagine it's easier once you've done it. I was a bit skeptical about the sauce and I think I added too much of the broth so it took a while to reduce. But..... WOW. These enchiladas... wow.... so good. Far and away the best I've ever made and probably the best homemade enchiladas I've eaten. We're excited to try the chicken ones next week.
Also. It's a lot of chili powder and paprika so I apparently need to figure out a way to buy these in larger amounts than the small grocery store shakers lol.
Made these Saturday and oh my god they're soooo craveable! They're even better reheated!
I'm an Arizona girl, and I grew up on tacos enchiladas burritos, all of it. I tried your sauce recipe and it is amazing! I'll be making it this way from now on.
Just made these and it was probably the best tasting Mexican dish to come out of my kitchen! I will say though that the roja sauce was very heavy on the chilli and paprika powder, so if you're not a huge fan consider upping the tomato sauce and lowering the spices. Also the crema was delicious, but you'll want to make way more of it, trust me.
Thanks for the heads up on those spices. I don’t like the taste of chili powder, especially if it’s the most stand out spice in the sauce. I want to try this but I’ll adjust based on your comment. Gracias!🎉
This recipe is superb. I make 3 batches at a time and freeze two of them. They freeze really well and cook up in the freezer. I actually forgot to add the spices and it’s still amazingly delicious.
You forgot to add all of those dried spices that he toasted in the beginning? Or just some of it?
I forgot the dried spices. @@anti-ethniccleansing465
Brrrrro. That bowl assembly move is brilliant. looks great!
Thanks Stu
@@BrianLagerstrom no. Thank you.
The end dance just getting better and better! Recepie is a keeper for sure.
The way he says “wHo DoEsNt WaNt ThIs” at the end with the voice cracking 🤣
Looks so good it on my playlist of things to cook
Made these last night for dinner. They were a smash hit with the family! Legitimately the best enchiladas I've ever had. Thanks for the recipe!
Just a thought, you might do this recipe as a Sonora style enchilada. In a round casserole, layer the tortillas with the filling, finishing with a tortilla for the cheese, pouring the extra sauce over it all (I put a spoonful of sauce in the bottom of the casserole dish before the first tortilla). Serve it in wedges. Faster and a lot less messy but would taste the same.
Eating dance party is the best! love your joy of food with the well rounded precision.
These look awesome and I'm definitely gonna make them, but to me red enchilada sauce always needs to have guajillo peppers as a component. It's more work to toast, soak, blend, and strain them (guajillos are the hardest peppers to strain!) but to me it's totally worth it because it beats the flavor of any store bought chili powder.
100% agreed
@@WNT2BLV why are you upset ?
“Ooh baby” is right! Those made my mouth water.
Best part about stuff like this it it'll keep in the fridge before you bake it, so you can prep it the night before, wrap it, and bake it for an extra 5-10 minutes and you've got a ton of food ready for company with very little effort day of. And that crema will get better as it sits as a bonus. Serve with something fresh, I immediately go to like a salad with whatever looks good and some sort of Chipotle ranch or citrus vinaigrette or like grilled corn with elote seasoning (or you could lean into it and do full-on elotes, but that's certainly a heftier meal)
As a New Mexican, I've been making and eating enchiladas all my life but it's nice to see different takes on them. These look delicious!
It took me a minute to realize what a "New Mexican" is lol
@@LeonRedfields did you think I meant I recently immigrated to Mexico? 🤣
@@brettmoore6781 legit
@@brettmoore6781 I'm curious. Do you lean red or green? Or do you just go Christmas?
I'm a chili head from Oregon. Most of my pepper seeds are sourced from the NMSU Chili Pepper Institute.
@@heruhcanedean I love them both but I never mix them. I usually lean green for chicken, red for beef but that's not always the case. Certain dishes lend themselves to one or the other but if I HAD to choose, I think I'd go green. So you grow your own peppers? They're so plentiful here, I don't even bother. We usually buy a bushel of green in September, then roast, bag and freeze it and it lasts the year. And red chile is dried as whole pods or powder so that lasts forever.
I dont usualy comment on videos that I like, But omg this looks like the most tasty thing I have ever seen. My boyfriend and I have mastered the birria meat, and I made pastelitos filled with the birria meat for a family event that got so popular that I had people coming up to me asking if they could hire me for their next party. Well, Ive been looking for something to cook next to challenge mycooking skills. THIS IS PERFECT! I know how to do the meat, and the sauce looks easy enough. Omg I am so asking my bf if he will make this with me for my upcoming birthday.
My sister who loves cooking has called enchiladas her nemisses. Hopefully this video can help her out. You got this sis.
Shredded beef enchiladas are one of my FAVORITE foods in existence . Thank you Bri, thank you
My great grandmother made a similar recipe. She was from Catalonia. I must say if you had a restaurant in Barcelona, they'd be lining up around the block.
This fills my heart with joy.
I love beef enchiladas!
I so so so appreciate that you made the sauce with chili powder instead of whole chilis. Ever since I moved from the US to Denmark I have been craving enchiladas but finding the canned sauce (lol I know) is a pipe dream, and sourcing dried chilis, while not impossible, is also not as easy as popping down to the ethnic food section of the grocery store. Thank you so much for the recipe, I'm super excited to make it!!
The corn tortilla's made the dish. Thanks Brian for sharing. My husband loved these enchiladas!!
I shouldn't even be watching your channel because I have to eat the keto way for diabetes control, and for weight loss. But boy, oh boy, do I enjoy seeing such delectable foods being made and enjoyed in your kitchen!
These look amazing. I've always done a verde style enchilada but these look dope AF!!! Also...add some cilantro to that crema :)...cilantro/lime is the best combination ever. Can't wait to make these!
Beef enchiladas are one of my favorites. These look great. Dried anchos are a great alternative to the powder. Definitely making that crema the next time, great idea.
“Beefs” this dude never disappoints. My favorite channel.
i made this today. it was excellant. i cooked the meat in a slow cooker for about 6 hrs. tender as could be. but the tortillas I used weren't great quality. I sauced them as instructed and stacked them on a plate to build the enchiladas. However, the tortillas became glued together. I opened another pack and just made one at a time, starting with the wetting and heating. then built the rest one at a time. fantastic flavor. it might be sacriligious, but i think you could make an enchilada lasagne with this recipe. use the tortillas as the lasagne pasta and construct similarly in layres. the taste would be the same .
I really dislike most TH-cam food prep guys. I don't know, I just really like this guy's style.
Rewatched so many of your videos in the last few days. finally a new one :D
😋 Very nice takes me back to when I used to make this enchilada dish for my family tangy creamy and with jelepenos
Unfortunately I was falling sick and I never make a good dish for a long time
These were the best enchiladas. The flavour was exactly the right level of spicy, while still being fresh and not too heavy.
Made this tonight. The only thing I would change is cooking the meat in the InstaPot for a shorter time. The meat was very mushy at 90 mins. If you cook meat in the Instapot too long, even by 5-10 minutes, you can turn it to mush quickly. I cooked 3.5 pounds for 90 minutes and 15 minutes slow release which was too much. I'd probably try 60 mins next time. Otherwise love your channel. You're my favorite cooking channel. I've cooked more of your stuff than any other TH-camr, by far. Keep em coming!
Made this exactly using shredded pork and pork stock. They were the best! Thanks Brian!
oooo! luvin the tortilla dunking method, never thought of doing it that way, cheers old chap!
I always add finely diced Texas sweet onions into the cheese on top. You can barely tell they're there but they're magical.
We made this tonight and damn it was awesome!!! Thanks Brian I can’t wait to do this one again!!!
Great job, Bri - This looks amazing!!! Can't wait to try! Thank you so much for all your generosity in creating these videos & sharing your knowledge! ❤
I made this also your fermented cauliflower and some onions..first time for this.
thank you for that video. reminded me mom's Irish fermented onions.
To separate the fat from the cooking liquid, try using a measuring cup with a spout and simply carefully pour the fat out. That's how I alway clarify butter, works like a charm
Now that was absolutely amazing. Entire family couldn’t get enough
Your reaction when you pulled it lol. Speaks volumes.
This looks extremely tasty. I'm gonna put lime creme on everything now.
I tried this last night and my husband thinks I should make it every day lol .... thank you this was absolutely delicious
And now I know what I'm making for dinner with friends this weekend!
just made this blew my mind sooo decadent thank you so much for this recipe lots of love
These are excellent. I've made them three times now and my family devours them!
Thanks bro. Way better than my typical enchiladas. Used pork shoulder bc it was on sale but they were still great. OH and FYI. If your local market has "Mexican Table Cream" use that for the garnish. It's sortof a cross between sour cream and heavy cream.
🔥Best tip🔥 not even mentioned: roll up your enchiladas in the saucy bowl instead of moving them to your cutting board. Genius!
45 minutes max in the instant pot with a 10 minute natural release. The meat will be super tender and easily pull apart with a fork. 90 minutes is crazy talk!
Did the 90 minutes in instant pot and meat came out dry and rubbery.
@@samirbaotob5785 I'd be slow cooking it. You could start that in the morning on high or the night before on low.
Honestly 30 minutes with natural release would make the meat very shredable.
Definitely on my list of to do recipes. Awesome. Thanks 😊
Thank you for sharing this recipe with us. These are so expensive now to buy at restaurants, and they are so easy to make at home. So, we're trying to make everything at home now.
Well I'm 6 hours into this one - two shirts and literally everything in my kitchen later (used the food processor to grate the cheese) they are in the oven. Im sure they're going to be delicious but I kinda hope not so I never have to work so hard to make it again :) Thanks Bri!
was fantastic. My wife said more authentic than Mexican restaurants. I would not brown the meat, I would only cook it 55 minutes on high in the instapot, I would just use beef stock in the red sauce and not filter fat out of the stuff from the instapot and wait for it cool. Probably use the poblanos and onions in my roll ups without re-adding to a skillet. Finally I might really cheat and use the mix of cheese pre-shredded. Another killer recipe! Thanks again
Wow that result is gorgeous. Better than any Mexican restaurant I’ve been to!
You outdid yourself with this one! Looks great
Just made these and they were siiiiick! Delicious
My mind has been absolutely blown by the idea of coating the tortillas in sauce prior to loading the beef and rolling. I've never even considered that and I'm suddenly re-evaluating many other dishes I've made that could use this extra bit of oomph.
I didn’t realize this was a new video, i just naturally watched it coz it’s your video😂
Making this recipe this weekend, thanks!
I agree, that does look very nice!! Thank you
I just made these and they were amazing, thanks!!
Just made this last night. Probably the best thing I've ever cooked at home! Thank you!
Easy to make; I don't know about that but they sure were a lot of fun. Most of the day to make. Best enchilada sauce I ever had and well worth the extra work.
That's the same reason you put peppers on a cheesesteak! Never miss out again! ✌
Absolutely Gorgeous!! that is going on the rotation, thanks Bri. You are a master in the kitchen
This dish loojs absolutely delicious!! When I have a full day to devote to making a dish I intend to try this. Thanks.
Enchiladas is one of my favorite meals. But the time it takes really makes it difficulty to commit to on weekdays. But sometimes make these on sundays and just enjoy the process and being in the kitchen. Love this recipe, never put sauce on the bottom on the dish before, gonna try that next time!
Las Palmas is a really good brand of Enchilada sauce. Use hamburger or just cheese as filling. Dunk the tortillas in the sauce but instead of throwing them in a casserole dish throw on a hot skillet for a minute and then fill and roll and top with toppings. Restaurants are not making their enchiladas in casserole form you don't have to either, Enchiladas, weeknight meal!
Always good. I've gotten so used to your wonderful presentation style that I sometimes take it for granted. But here it really jumped out how much explanation you are able to toss in there as to Why you make the choices you do. Super helpful.
Looks yummy 😋
Rick Bayless has an easy method for softening tortillas. He brushes the botto one on both sides with a neutral oil then brushes only the top side of the remaining ones, then puts the stack in an unsealed plastic bag and puts the bag in the microwave for one minute.
Incredible. I'm making these for Christmas.
This looks fantastic and just the sort of thing I'd like to cook. Will definitely be giving them a go at some point.
Those look so amazing. Maybe I can sway my husband to entertain the thought of beef enchiladas. It might not be easy since he loves the white chicken green chili enchiladas that I make.