If you like this video, check out my easy method for sheet pan chicken fajitas: th-cam.com/video/DLW4rd1hfbo/w-d-xo.htmlsi=C4WZZommlCndU3UE . To find out more about the pans I'm using, check out Made In's Stainless collection by using my link to save on your order madein.cc/0724-brian
I have never commented on a TH-cam video ever, but these are worthy of public praise. You managed to solve every complaint my husband ever had about enchiladas from home and restaurants - mostly texture. He sat down and ate them without any toppings (because he was skeptical) and declared "WHOA!" We're going to make extra batches of the sauce because it's THAT good. Bravo from a mediocre cook (me) and foodie-engineer household.
This is it! This was the answer to my enchilada woes. That darn casserole dish was the culprit. I always wondered why the flavor was good, but the consistency was trash. Thank you so much for this. I tested it and geez, what a difference!
This is a great recipe. I'll be making these often. A couple notes: I went by the measurments in the description and this recipe makes way too much sauce but thats okay because you can freeze what you dont use and make lots of things with it. It also calls for WAAAAYYYY too much cheese. I used about half the cheese it called for and that was about double what i actually needed.
10 out of 10!!! Thank you for just being great, inspirational and creative! New ideas are always fun! Nothing is worse than watching a young man lecturing older women about cooking...like we haven't done it well for 50 years! You are great bc you have never done that! Love you and your sweet Lorn too!
Made these tonight and they are seriously the best enchiladas ever. Love the textural contrast from cooking in pairs on the sheet pan. The sauce is to die for...so full of flavor. Will definitely be making again!
I've made this recipe twice now. My wife and I agree it's one of the best things I've ever made at home. Thank you! Adding 1 jalapeno is just the right amount of spice for us.
Without question your best recipe yet. I have cooked at least a third of your recipes and this one is an absolute standout and will go in regular rotation! Excellent Brian!
@giannidescalzo2101 I used a pressure cooker to make the shredded chicken, but I used the exact parameters otherwise. Took about an hour and change. I also added a bit of vinegar and sugar to the salsa, but that's because I started off with frozen tomatillos.
Brian, I've followed you from the early days. We talked about how you were soon to reach 1m subs. Here we are, yet you are still the non-political recipe machine that made me subscribe. You haven't sold your soul or turned into an "expert" talking down to us peasants, as some other foodtubers could be described. Thank you for this! Also, all your recipes that I've tried have turned out fantastic. You give alternatives where ingredients might be difficult to procure, and you give temps in F and C. What more can you ask, 10/10 youtube chef!
10 out of 10!!! Nothing is worse than watching a young man lecturing older women about cooking...like we haven't done it well for 50 years! Thank you for just being great, inspirational and creative! New ideas are always fun!
I made this recipe for some real foodies…. It was a huge hit! Thanks Brian! Love all your videos bro. Keep up that great work and take time off as needed. Always interested to see what’s next ❤
Separating them is a fantastic idea. I've always used a sheet tray but basically cooked them the regular way. You didn't mention it, but I would imagine the best part is the browned up cheese that spilled out. I've found any time that cheese spills out and globs together, it's always the most underrated part. Amazing video as always
The casserole enchiladas is a variation in mexican cuisine called "Enchiladas Suizas" or Swiss Enchiladas (not sure why they're called that way) but, main differences are the sauce has dairy can be sour cream or milk, so it's a bit milder compared to the sour original taste, and they have queso manchego on top, the casserole gets broiled at the end, similar to what you did. They're also pretty good!
Did I hear you right, a cookbook? Definitely looking forward to it whenever it comes out! I can imagine the title being "Now, let's eat this thing!" with "Hey, Bri..." notes. That said, this recipe is right up my alley. I'll have to try it very soon. Thanks, Bri!
Made this yesterday. 3 out 4 of us like it in the household. I'm considering disowning the one who didn't like it. This won't beat out a red sauce we use by Tyler Florence. I definitely like idea of cooking enchiladas in pairs, so I'll try doing that with Tyler's version. I really like how Brian pointed out the soupy, steamy part that casseroles do it enchiladas. I'll keep making stuff that looks good from Brain, his recipes are worth trying.
Hey Brian ! Bryan here … love watching your videos , I learn alot . Totally agree with your assessment on the Made-in skillet , I bought the 5qt saucier last year and love it so much
Little late but finally got to try the recipe tonight and definitely a winner. Added some cumin to the tomatillo sauce and did a lime crema and whole family was strangely quiet during the meal….a testament to good cooking. As always u rock. Sent a pic before chowing down to my mother and she responded “Let’s eat this thing!!!”
@@BrianLagerstrom Cheers Brian! Been watching and cooking your recipes for a couple years now. They’ve brought me and the people in my life a lot of joy.
We eat so much green salsa and green enchiladas in my home, I grow tomatillos every year for this purpose. Being in Colorado, Mexican food more common than burgers or pizza!
I am going to make this recipe today. Really looking forward to it :-) One small thing that you didn’t mention, and I know from making green sauce previously. The tomatillos have a very thick waxy substance underneath the outside skin. That needs to be scrubbed off or it can make everything very bitter. Thanks for the video!🎉❤
Hey Bri, Thank you for the phenominal idea of cooking enchiladas via sheet tray! I had some smoked chicken, and needed some inspiration. For mine, I used my regular chile morita/arbol/negra/ancho sauce. While I do indeed love casserole slop, having the exposed tortillas on the sheet try really brought more complexity to the dish. Mucho appreciado.
Made these tonight for my family…there was complete silence while everyone was eating. If you know my family, it takes a really great meal to shut them up 😂. These were absolutely outstanding…I even made a few with shrimp that were equally delicious. Keep ‘em coming Brian!
I follow the wise advice of Elena of 'Elena's secrets of Mexican cooking' 1st published in 1958. A sis-in-law found a 1960 (3rd printing) @ a yard sale in 1980. Elana briefly fries the corn tortillas in a little oil, before beginning to assemble the enchiladas: makes a world of difference. And yes my family prefers green sauced enchiladas too.
These enchiladas look so beautiful & delicious! I absolutely love the look of the pairs I would never have prepared them this way w.out seeing it! 😍 Thanks for sharing
Brian, I've gotta say deliciousness aside I really admire how efficiently you cook and use ingredients that you are cooking with to really minimize any waste. There is really something to being efficient and saving both time and money that just feels great. Cheers to you two! Your videos are so greatly admired by me and my tastebuds
The traditional enchiladas i have had are 1. NEVER in a casserole and 2. Tortillas are lightly fried not warmed. 3. No monterey jack cheese and not much cheese really. This is definitely American and still probably good tho 🎉🎉
Views on the Road, Simply Mama Cooks, and Rachel Cooks with Love all have versions of this. Not saying I don't love Bri, Ethan, and Sam. All are great teachers and there's room enough in the kitchen. 🍳
I will be trying this soon...I've always preferred green but I normally use the 6x9 or 8x11 pan and yes, they get soggy, looking forward to trying this.
Your enchiladas are already a hit here. Now I have a new sauce to try! It's so simple and it never would have occurred to me to bake them on a sheet tray. Thanks for the great tip.
Made these almost per recipe last night (mixed in a whole raw diced onion in the filling mixture) . Awesome. Next time, I'll experiment by topping with cheese, THEN top with a light amount sauce before baking. Maybe a litter firmer enchilada? But another great recipe - thanks Brian!
Perfect fixes to perfect enchiladas, enchilada-flavored slop is no bueno. Only changes I made came courtesy of views on the road: used Oaxaca cheese (kinda like Mexican string cheese) instead of Monterey Jack and grated in a bit of nutmeg. Oh and I also quick picked some red onion for color, tangy sweetness, and added crunch, as a garnish. My broiler is a bit trash, so it took a smidge longer with me rotating the tray but I didn’t have to roast the peppers separately while boiling the tomatillos, so totally worth it. This recipe is a banger! Bravo!
These are legit the best enchiladas I've ever made. They definitely stand up to some of the best I've had in restaurants (even in Mexico). The only mod I've made (after making it twice) was cutting back on the Jack cheese a little bit-450g felt cheesy enough to me.
Hey Brian, Didn't have time to get the ingredients for the green sauce so I whipped up a batch of red sauce, but used all the other ingredients and techniques. Awesome. My wife usually does the enchiladas but your style got a big thumbs up. Next time I'll make your salsa verde. Cheers and Thank you
I'm definitely going to try that. An excellent enchilada sauce I often use is make a bechemel seasoned with quite a lot of cumin, garlic, salt, and a can of hatch green chilis, and topped with a cheddar or cheddar blend. it's more tex mex, but it's Fabulous on chicken enchiladas.
Ugh, I wanna watch this video so bad. But my girlfriend and I have certain channels we only watch together and you're one of them! Love the videos Bri!
Another amazing technique and recipe. Thanks Brian, you kind of always make me question the traditional way of cooking and how I could improve the texture of day to day meals. Have you ever thought of making a mole recipe? Your recipes are great flavour-wise, it would be nice to see your way of doing it.
I love learning restaurant secrets thank you Brian. I can’t wait to try these next time. I’m in the mood for enchiladas. They look just as quick and easy as the casserole pan but I agree. I’m getting tired of some enchiladas. Thank you for posting this video.❤
Never did the sheet pan thing before, but I make a lot of enchiladas, so I'm definitely changing the cooking process. I'm also gonna try the baked salsa in the blender too. Those looked really delish!!
The tomatillo salsa was still pretty sour for me, so I did a Stella Parks tomato soup move. I added 1/4 tsp at a time of baking soda to neutralize some of the acid. Still nice and tart, but not overly sour. Great video, Brian.
Consider me as a guaranteed pre-ordered of a future cookbook, even if I've already made all of the recipes within (just did your kebob recipe this past weekend and the chicken breast was the tenderest and juiciest I've ever made in my life).
I love a good verde sauce, I bought poblanos peppers last week at Fresh Thyme and they were hotter than usual, I usually taste them just to be sure because you never know. A guy in a Mexican import stores told me once that it depends on the growing condition, not sure if that's true or not but, I have had some hot poblanos multiple times. And I agree that at home enchiladas can be better than a restaurant especially if we use one of your recipes.😉
I would definitely buy your cookbook! I have always preferred green sauce to red. I order green enchiladas or pollo suiza when I visit my favourite Mexican restaurant in Detroit
I WISH i could afford MadeIn cookware. I started watching and saying to myself, wow that pan looks awesome. Then the mid vid ad came through and I'm like SOLD!!! Out of my price range though. 🤷♂🤷♂
Made it this evening! It was absolute delicious. I was confused because the 375ml of stock didn't seem like a lot in the saucepan and so I made more. I ended up with a tasty but unfortunately more watery sauce than I would have liked. I think about 450ml is about right.
Wow, I can't wait to try these. Those look delicious. Love enchiladas but hate the mushy texture. Also glad to know how to choose a ripe tomatillo. I bought them before but found them gross because I didn't know how to pick one out. Think I bought unripe ones. I absolutely adore that Made in saucepan. I bought it last year with your link and use it continually.
I've always heated my tortillas in the enchilada sauce. I actually made green enchiladas last night. I used smoked pulled pork though, Chihuahua cheese, chipoltes in adobo and sour cream for the filling, the green sauce on the outside that had a healthy dose of hatch green chilies. Sour cream and blueberry habanero hot sauce. I'll have to try the psn method one day for cooking them.
Hey Bri!!! Hi Brian & Loren. I'm even lazier. I make it more like a lasagna in a casserole dish. Line the bottom with lightly sauced tortillas put the chicken filling in the middle with cheese on top then the top layer of tortillas and finally cheese on top. bake cut into squares. I do the same with stuffed grape leaves. leaves on the bottom - lamb and rice in the middle leaves on top. All the best Jim (the general idea is lasagna is lazy tortellini)
When adding a sauce to something where there will be additional cooking, doing a little rinse of the container helps to get all the sauce you made into the dish. Brian dumped his wonderful tomatillo sauce into the chicken liquid, but didn't rinse out the blender, leaving sauce out of the dish and making more to clean up.
Small suggestion to try for next time you make these: Brush the tortillas with oil instead of sauce, then dip in the sauce. I've always par-fried the tortillas but I imagine brushing would work just fine. The little bit of oil will protect the tortillas from going mushy in the sauce, and allow them to even crisp up a bit with your sheet pan method, lending even more fun texture. Your sauce sounds incredible though. No notes on that! 🤤
@@ixD9 My rule has always been to prepare a recipe exactly as the creator intended the first time through, but this idea is intriguing enough that I think I might go 50/50 on my first attempt to see how much of a difference it makes.
For my likes, I am adicted to Pace Mild Chunky Salsa. Using this allows you to add extra heat if wanted. The flavor is, to me, perfect. I use it in other dishes and it really imparts flavor.
'They should feel like a ripe plum...or a well toned butt.' 🤣 I won't touch my veg at the market the same way... without blushing! Thanks Bri, wonderful recipe and content!
Hey Bri..it’s really worth buying a tortilla press and learning to make your own organic corn tortillas! The smell, texture, flavor is superior to dry, mealy storebought ones. A better method for finding good tomatillos is to select ones that have husks that hug (or are barely splitting open) the tomatillo rather than soft. (You can have tart, green ones at the store that are soft, but are just old and wilted) They have to be either really old and less flavorful verging on spoiled to be soft, or just wilted. The firm ones are ripe if their husk is barely splitting open. Also the younger, greener ones make excellent sauces and salsas..tomatillos have a vast area of ripeness (yellowish vs green-ness) that you can use depending on the individual use and your own preferences..plus they’re easy to grow..just take your storebought one, cut it up and barely bury it or sprinkle some dirt over in the fall, in spring you’ll get tomatillo seedlings..
@@dianegougelet1829 if you’d rather be sure you can save the seeds and start them early, or get cultivated varieties..Baker Creek heirloom has really lovely varieties of all kinds of cool stuff every year..there are purple tomatillos, small yellow ones, and green of course..
If you like this video, check out my easy method for sheet pan chicken fajitas: th-cam.com/video/DLW4rd1hfbo/w-d-xo.htmlsi=C4WZZommlCndU3UE . To find out more about the pans I'm using, check out Made In's Stainless collection by using my link to save on your order madein.cc/0724-brian
why dont you devein the pablanos
@BrianLagerstrom - could we substitute turkey for chicken? If yes - any changes required to accomodate that change? Thx.
These were everything I hoped they were and more! Best Salsa Verde I’ve ever had!
I have never commented on a TH-cam video ever, but these are worthy of public praise. You managed to solve every complaint my husband ever had about enchiladas from home and restaurants - mostly texture. He sat down and ate them without any toppings (because he was skeptical) and declared "WHOA!" We're going to make extra batches of the sauce because it's THAT good. Bravo from a mediocre cook (me) and foodie-engineer household.
I've been making enchiladas for 20 something years. Red, green, corn, flour.
I CANNOT WAIT to try this method!! OMFG
I've always added fresh lime juice to brighten the sauce. I love the parchment/cookie sheet method and will definitely give it a try. Thanks!
yup! Add some lime zest too!!
This is it! This was the answer to my enchilada woes. That darn casserole dish was the culprit. I always wondered why the flavor was good, but the consistency was trash. Thank you so much for this. I tested it and geez, what a difference!
This is a great recipe. I'll be making these often. A couple notes: I went by the measurments in the description and this recipe makes way too much sauce but thats okay because you can freeze what you dont use and make lots of things with it. It also calls for WAAAAYYYY too much cheese. I used about half the cheese it called for and that was about double what i actually needed.
10 out of 10!!!
Thank you for just being great, inspirational and creative! New ideas are always fun!
Nothing is worse than watching a young man lecturing older women about cooking...like we haven't done it well for 50 years! You are great bc you have never done that!
Love you and your sweet Lorn too!
You know the cookbook has to be called “ let’s eat this thingggggggh”
Made these tonight and they are seriously the best enchiladas ever. Love the textural contrast from cooking in pairs on the sheet pan. The sauce is to die for...so full of flavor. Will definitely be making again!
I've made this recipe twice now. My wife and I agree it's one of the best things I've ever made at home. Thank you! Adding 1 jalapeno is just the right amount of spice for us.
Without question your best recipe yet. I have cooked at least a third of your recipes and this one is an absolute standout and will go in regular rotation! Excellent Brian!
That's great feedback. Thanks for making the recipes!
I'm a Lagerstrom Stan so I made this the same night it dropped. Bri is not joking or exaggerating when he says that these are a game changer
How long did it take?
@giannidescalzo2101 I used a pressure cooker to make the shredded chicken, but I used the exact parameters otherwise. Took about an hour and change.
I also added a bit of vinegar and sugar to the salsa, but that's because I started off with frozen tomatillos.
@@weatheredtome thank you
@@gianni_descalzo of course, friend!
Made this today it is the best enchiladas period, thank you for another amazing recipe
Is it possible that the solution to soggy enchiladas is that simple? This is genius and my next meal. Thanks, Bri!
Second time I’m making this for dinner. Wish you had a cookbook or something for your week night stuff. It’s a life saver.
Brian, I've followed you from the early days. We talked about how you were soon to reach 1m subs. Here we are, yet you are still the non-political recipe machine that made me subscribe. You haven't sold your soul or turned into an "expert" talking down to us peasants, as some other foodtubers could be described. Thank you for this! Also, all your recipes that I've tried have turned out fantastic. You give alternatives where ingredients might be difficult to procure, and you give temps in F and C. What more can you ask, 10/10 youtube chef!
Thanks Emily. 👊🏻appreciate you sticking around
10 out of 10!!!
Nothing is worse than watching a young man lecturing older women about cooking...like we haven't done it well for 50 years! Thank you for just being great, inspirational and creative! New ideas are always fun!
I made this recipe for some real foodies…. It was a huge hit! Thanks Brian! Love all your videos bro. Keep up that great work and take time off as needed. Always interested to see what’s next ❤
Separating them is a fantastic idea. I've always used a sheet tray but basically cooked them the regular way. You didn't mention it, but I would imagine the best part is the browned up cheese that spilled out. I've found any time that cheese spills out and globs together, it's always the most underrated part. Amazing video as always
Thanks!
Wow! Genius! I love making enchiladas but am always disappointed how soggy the corn tortillas get. This is a game changer! Thank you!
The casserole enchiladas is a variation in mexican cuisine called "Enchiladas Suizas" or Swiss Enchiladas (not sure why they're called that way) but, main differences are the sauce has dairy can be sour cream or milk, so it's a bit milder compared to the sour original taste, and they have queso manchego on top, the casserole gets broiled at the end, similar to what you did. They're also pretty good!
Did I hear you right, a cookbook? Definitely looking forward to it whenever it comes out! I can imagine the title being "Now, let's eat this thing!" with "Hey, Bri..." notes. That said, this recipe is right up my alley. I'll have to try it very soon. Thanks, Bri!
Made this yesterday. 3 out 4 of us like it in the household. I'm considering disowning the one who didn't like it. This won't beat out a red sauce we use by Tyler Florence. I definitely like idea of cooking enchiladas in pairs, so I'll try doing that with Tyler's version. I really like how Brian pointed out the soupy, steamy part that casseroles do it enchiladas.
I'll keep making stuff that looks good from Brain, his recipes are worth trying.
We made these last night. They are so delicious. Thank you for the video, Bri.
Hey Brian ! Bryan here … love watching your videos , I learn alot . Totally agree with your assessment on the Made-in skillet , I bought the 5qt saucier last year and love it so much
Little late but finally got to try the recipe tonight and definitely a winner. Added some cumin to the tomatillo sauce and did a lime crema and whole family was strangely quiet during the meal….a testament to good cooking. As always u rock. Sent a pic before chowing down to my mother and she responded “Let’s eat this thing!!!”
Looks so good. Baking them in pairs like that makes a lot of sense
Merci!
Thanks so much, Sam
@@BrianLagerstrom Cheers Brian! Been watching and cooking your recipes for a couple years now. They’ve brought me and the people in my life a lot of joy.
We eat so much green salsa and green enchiladas in my home, I grow tomatillos every year for this purpose. Being in Colorado, Mexican food more common than burgers or pizza!
I am going to make this recipe today. Really looking forward to it :-)
One small thing that you didn’t mention, and I know from making green sauce previously. The tomatillos have a very thick waxy substance underneath the outside skin. That needs to be scrubbed off or it can make everything very bitter. Thanks for the video!🎉❤
This’ll be dinner on Friday. My teenager and wife will love it (they loved the lasagna!!)
Thanks for all the great recipes, Bri!
Hey Bri, Thank you for the phenominal idea of cooking enchiladas via sheet tray! I had some smoked chicken, and needed some inspiration. For mine, I used my regular chile morita/arbol/negra/ancho sauce. While I do indeed love casserole slop, having the exposed tortillas on the sheet try really brought more complexity to the dish.
Mucho appreciado.
Made these tonight for my family…there was complete silence while everyone was eating. If you know my family, it takes a really great meal to shut them up 😂. These were absolutely outstanding…I even made a few with shrimp that were equally delicious. Keep ‘em coming Brian!
This is a brilliant rendition. Makes so much sense to maximize textural contrast by cooking on sheet pan
I made this!!! I’ve eaten lots of these, and these are the best. Thanks B.
I follow the wise advice of Elena of 'Elena's secrets of Mexican cooking' 1st published in 1958. A sis-in-law found a 1960 (3rd printing) @ a yard sale in 1980. Elana briefly fries the corn tortillas in a little oil, before beginning to assemble the enchiladas: makes a world of difference. And yes my family prefers green sauced enchiladas too.
Yeah... these are a HUGE hit in my house. Great recipe Brian.
These enchiladas look so beautiful & delicious! I absolutely love the look of the pairs
I would never have prepared them this way w.out seeing it! 😍 Thanks for sharing
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Brian, I've gotta say deliciousness aside I really admire how efficiently you cook and use ingredients that you are cooking with to really minimize any waste. There is really something to being efficient and saving both time and money that just feels great.
Cheers to you two! Your videos are so greatly admired by me and my tastebuds
OMG! This is addresses the main issue I've had with making enchiladas at home. Thank you Brian!
Brian: Make enchiladas without a casserole dish!
Ethan Chlebowski: first of all how dare you
I think I laughed at this WAY harder than I probably should have. 🤣
STCG has entered the chat
@@JohnHausser Nah, they'd use their STCG branded cast iron for cooking it next time.
The traditional enchiladas i have had are 1. NEVER in a casserole and 2. Tortillas are lightly fried not warmed. 3. No monterey jack cheese and not much cheese really. This is definitely American and still probably good tho 🎉🎉
Views on the Road, Simply Mama Cooks, and Rachel Cooks with Love all have versions of this. Not saying I don't love Bri, Ethan, and Sam. All are great teachers and there's room enough in the kitchen. 🍳
I will be trying this soon...I've always preferred green but I normally use the 6x9 or 8x11 pan and yes, they get soggy, looking forward to trying this.
Classic B-man! Thoroughly tested! Pro techniques! Amazing! Can't wait to try "Sheet Pan Enchiladas!"
Your enchiladas are already a hit here. Now I have a new sauce to try! It's so simple and it never would have occurred to me to bake them on a sheet tray. Thanks for the great tip.
I just made my first tomatillo salsa for tacos. Now I want to make it again using your recipe and make enchiladas.
I love this channel cause you are genuinely in your happy place, which is cooking! These look crazy good too
These look amazing and as someone who can’t eat gluten I’m psyched I can actually eat them
I have the same made in saucier. It is the best pit in my kitchen…better than the all clad set I have.
Made these almost per recipe last night (mixed in a whole raw diced onion in the filling mixture) . Awesome. Next time, I'll experiment by topping with cheese, THEN top with a light amount sauce before baking. Maybe a litter firmer enchilada? But another great recipe - thanks Brian!
We just had this for dinner. I like the technique a lot. Made a few miss steps scaling it for 2
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Impressing a girl with my cooking skills never been easier since I found Brian's videos
The secret finally. I’ve come close by spacing in the casserole dish. Thanks for all the tips.
Perfect fixes to perfect enchiladas, enchilada-flavored slop is no bueno. Only changes I made came courtesy of views on the road: used Oaxaca cheese (kinda like Mexican string cheese) instead of Monterey Jack and grated in a bit of nutmeg. Oh and I also quick picked some red onion for color, tangy sweetness, and added crunch, as a garnish. My broiler is a bit trash, so it took a smidge longer with me rotating the tray but I didn’t have to roast the peppers separately while boiling the tomatillos, so totally worth it. This recipe is a banger! Bravo!
These are legit the best enchiladas I've ever made. They definitely stand up to some of the best I've had in restaurants (even in Mexico). The only mod I've made (after making it twice) was cutting back on the Jack cheese a little bit-450g felt cheesy enough to me.
Hell yeah. Thanks
Invited the family over and we just got done eating these. Everyone loved them!
Hey Brian, Didn't have time to get the ingredients for the green sauce so I whipped up a batch of red sauce, but used all the other ingredients and techniques. Awesome. My wife usually does the enchiladas but your style got a big thumbs up. Next time I'll make your salsa verde. Cheers and Thank you
I'm definitely going to try that.
An excellent enchilada sauce I often use is make a bechemel seasoned with quite a lot of cumin, garlic, salt, and a can of hatch green chilis, and topped with a cheddar or cheddar blend. it's more tex mex, but it's Fabulous on chicken enchiladas.
Ugh, I wanna watch this video so bad. But my girlfriend and I have certain channels we only watch together and you're one of them! Love the videos Bri!
This looks amazing. Can't wait to make it!
But I would plus up that crema by replacing the water with lime juice!
Thank you again, and again. Very tasty as is your chicken Souvlaki. Really enjoy your channel!
Another amazing technique and recipe. Thanks Brian, you kind of always make me question the traditional way of cooking and how I could improve the texture of day to day meals. Have you ever thought of making a mole recipe? Your recipes are great flavour-wise, it would be nice to see your way of doing it.
Great tip about the sheetpan. I'm going to try that the next time I make enchiladas.
I love learning restaurant secrets thank you Brian. I can’t wait to try these next time. I’m in the mood for enchiladas. They look just as quick and easy as the casserole pan but I agree. I’m getting tired of some enchiladas. Thank you for posting this video.❤
Yes Brian! Cookbook ! ! !
Never did the sheet pan thing before, but I make a lot of enchiladas, so I'm definitely changing the cooking process. I'm also gonna try the baked salsa in the blender too. Those looked really delish!!
I literally used that 'dope' saucier five minutes ago for dinner! MadeIn is the best (well, you are as well)!
finally made these and they were incredible!
This recipe is excellent. I will try. Thank you!!! 😊
The tomatillo salsa was still pretty sour for me, so I did a Stella Parks tomato soup move. I added 1/4 tsp at a time of baking soda to neutralize some of the acid. Still nice and tart, but not overly sour. Great video, Brian.
Muy rico Brian. Definitely learned good tips here. Such as avoiding the sloppy casserole that has plagued me in the past. Thanks
Wow ,wonderful,I think that I've learned how to cook it,and I like your videos very much,may you teach more cooking ways.😍😍😍
Enchilada Verde (with heat) is a favorite of mine!
Consider me as a guaranteed pre-ordered of a future cookbook, even if I've already made all of the recipes within (just did your kebob recipe this past weekend and the chicken breast was the tenderest and juiciest I've ever made in my life).
When you made your chilaquiles I mentioned try them with Green Sauce, 💚 now that you made green enchiladas try the chilaquiles
Can’t wait to try this recipe! Looks amazingly delicious!
Brilliant and texturally appealing. Love this style
I am all into this. Thanks for sharing.
Those look awesome. I will have to try them for sure.
I love a good verde sauce, I bought poblanos peppers last week at Fresh Thyme and they were hotter than usual, I usually taste them just to be sure because you never know. A guy in a Mexican import stores told me once that it depends on the growing condition, not sure if that's true or not but, I have had some hot poblanos multiple times. And I agree that at home enchiladas can be better than a restaurant especially if we use one of your recipes.😉
Thanks for all the great recipes and tips and tricks. Really helps a home cook get better.
I would definitely buy your cookbook!
I have always preferred green sauce to red. I order green enchiladas or pollo suiza when I visit my favourite Mexican restaurant in Detroit
I would totally buy your cookbook Bri! Make it happen!
I WISH i could afford MadeIn cookware. I started watching and saying to myself, wow that pan looks awesome. Then the mid vid ad came through and I'm like SOLD!!! Out of my price range though. 🤷♂🤷♂
Made it this evening! It was absolute delicious. I was confused because the 375ml of stock didn't seem like a lot in the saucepan and so I made more. I ended up with a tasty but unfortunately more watery sauce than I would have liked. I think about 450ml is about right.
Wow, I can't wait to try these. Those look delicious. Love enchiladas but hate the mushy texture. Also glad to know how to choose a ripe tomatillo. I bought them before but found them gross because I didn't know how to pick one out. Think I bought unripe ones. I absolutely adore that Made in saucepan. I bought it last year with your link and use it continually.
Oh my! They look incredibly delicious. I always choose green.
Which is better, corn or flour tortillas?
Totally making this as soon as possible
I've always heated my tortillas in the enchilada sauce. I actually made green enchiladas last night. I used smoked pulled pork though, Chihuahua cheese, chipoltes in adobo and sour cream for the filling, the green sauce on the outside that had a healthy dose of hatch green chilies. Sour cream and blueberry habanero hot sauce. I'll have to try the psn method one day for cooking them.
1:39 I was not expecting to hear this but it’s the perfect description 😂
Hey Bri!!! Hi Brian & Loren. I'm even lazier. I make it more like a lasagna in a casserole dish. Line the bottom with lightly sauced tortillas put the chicken filling in the middle with cheese on top then the top layer of tortillas and finally cheese on top. bake cut into squares. I do the same with stuffed grape leaves. leaves on the bottom - lamb and rice in the middle leaves on top. All the best Jim (the general idea is lasagna is lazy tortellini)
I see lazy wasn't the goal it was crunchy and individualizability. I'll sacrifice varied textures for ease. Hugs
Thank you Brian
When adding a sauce to something where there will be additional cooking, doing a little rinse of the container helps to get all the sauce you made into the dish. Brian dumped his wonderful tomatillo sauce into the chicken liquid, but didn't rinse out the blender, leaving sauce out of the dish and making more to clean up.
These were excellent! We froze half the sauce for the next batch we make.
Cookbook 👀 yes please!!
Small suggestion to try for next time you make these: Brush the tortillas with oil instead of sauce, then dip in the sauce. I've always par-fried the tortillas but I imagine brushing would work just fine. The little bit of oil will protect the tortillas from going mushy in the sauce, and allow them to even crisp up a bit with your sheet pan method, lending even more fun texture. Your sauce sounds incredible though. No notes on that! 🤤
@@ixD9 My rule has always been to prepare a recipe exactly as the creator intended the first time through, but this idea is intriguing enough that I think I might go 50/50 on my first attempt to see how much of a difference it makes.
Pickled red onions on green enchiladas are basically the best thing ever. Just spreading the word
I WANT the cookbook!
For my likes, I am adicted to Pace Mild Chunky Salsa. Using this allows you to add extra heat if wanted. The flavor is, to me, perfect. I use it in other dishes and it really imparts flavor.
'They should feel like a ripe plum...or a well toned butt.' 🤣
I won't touch my veg at the market the same way... without blushing! Thanks Bri, wonderful recipe and content!
The produce=booty test works sooo well for a lot of things, and it's a great reason to shop with your spouse! 10/10 would recommend.
Hey Bri..it’s really worth buying a tortilla press and learning to make your own organic corn tortillas! The smell, texture, flavor is superior to dry, mealy storebought ones. A better method for finding good tomatillos is to select ones that have husks that hug (or are barely splitting open) the tomatillo rather than soft. (You can have tart, green ones at the store that are soft, but are just old and wilted) They have to be either really old and less flavorful verging on spoiled to be soft, or just wilted. The firm ones are ripe if their husk is barely splitting open. Also the younger, greener ones make excellent sauces and salsas..tomatillos have a vast area of ripeness (yellowish vs green-ness) that you can use depending on the individual use and your own preferences..plus they’re easy to grow..just take your storebought one, cut it up and barely bury it or sprinkle some dirt over in the fall, in spring you’ll get tomatillo seedlings..
Hi~ Oooo...I love the way you think!! I grow peppers using seeds from store-bought but never thought about tomatillos. Thanks so very much!🙋
@@dianegougelet1829 if you’d rather be sure you can save the seeds and start them early, or get cultivated varieties..Baker Creek heirloom has really lovely varieties of all kinds of cool stuff every year..there are purple tomatillos, small yellow ones, and green of course..