John! Please stop talking with that ridiculous upward affectation. It’s really hard to listen to. I’ve seen interviews with you. You don’t talk like that!
Over the years I have come to realize that the only recipe channel I can blindly trust in is Food Wishes. EVERY SINGLE TIME I make one of Chef John’s recipes, I am NEVER disappointed in the results. This is definitely the go to channel for recipes.
DISCLAIMER: This sauce is a quick and easy Tex-Mex version of red enchilada sauce, and in no way intended to pass as real Mexican-style enchilada sauce.
Food Wishes Hi Chef John, great looking recipe but your link in the description is WRONG 😱 it goes to Confetti Rice Salad, I couldn’t find this recipe 😰
I just laughed so hard at the end! It's midnight and I'm by myself laughing in the dark. Thanks chef John! It's been a rough day for me. Needed the laugh.
Can’t wait for a greatest hits video with these and “Around the outside, Around the outside, Around the outside” and “the oooooold shake a shake a” all in one
Made these. Entire family agreed - hands down, the best chicken enchiladas any of us EVER had. We marinated chicken thighs overnight in a chipotle marinade and grilled and chopped them up for these beauties. Followed this recipe without any variation except used shredded pepper jack. Outstanding results!
Hey Chef John, you revolutionised home cooking for me! Just wanted to say thanks, you really helped up one of the most enjoyable parts of my life for me!
I'm going to make this in a few weeks for a potluck dinner at church. Since it's for a lot of people, I'm thinking of doing it in a lasagna pan and cut or tear the tortillas in smaller pieces before layering to make serving easier. No knife needed to cut. Your recipes are always a big hit when I prepare a dish for family and others.I also tell people where to find the recipe on your RUclips channel. I ALWAYS give credit where it's due. Thanks for making my cooking a big success.
Just made this for dinner and my partner and I loved it. Here’s a tip: add a little bit of vinegar and garlic powder to the enchilada sauce. We think it elevates it to the next level.
When you are in such a rush to get the bite of food to your mouth that you flail the bite about the kitchen, you know it's good! How many times have I tasted my spicy Tom Yum soup as it is simmering on the stove and sprayed the front of my microwave with atomized soup? Countless times. Can't wait to dominate this recipe. Hatch Chili season here in Tulsa, OK and have a pot of chili, infused with oven charred Hatch Chilies bubbling away on the stove! Cooking is my passion and this channel continues to inspire me, always!
You are so hilarious! You lift my spirits. I always search for any recipe here first because I know it will be so much fun to watch. Really glad you are sharing your cooking life with us!
Made this for dinner tonight. Absolutely delicious and husband raving about it. Did not have any ancho chile on hand so had to use ordinary chili powder. Only used 1 tablespoon of chili powder, 1/2 tablespoon of cumin, 1/2 teaspoon of red pepper, pinch of cinnamon, 1/2 tablespoon of paprika. Otherwise followed recipe as written. Made 5 enchiladas but still have enough sauce and filling for two more. Am going to buy some ancho chile so I can make exactly as written next time. But can't imagine how much better it could be. Thanks John for another great recipe.
@@TheGheseEffect reach around... ya know, like yer taking it in the backside but the guy behind you is thoughtful enough to give you a reach around... get it now?
While sipping Micheladas, And munching enchiladas... Chef John, begins feeling quite queasy. If he goes don’t you fret, And never forget- His videos make cooking easy. And the internet is forever.
I lived in southern New Mexico for a few years. Stacked enchiladas with red or green chili sauce was the norm for 99% of the restaurants. I still make'em that way for the family. Great video, love the cast iron pan presentation.
This is like a more delicious version of the enchilada sauce I made back when I had no money. Flour, oil, chili powder, cumin, vegetable scrap broth. Thanks chef John!!! You're the best
i roast my onions, tomatoes and guajillo chile in a pan with no oil (like when you roast eggplant for baba ganoush) and that gives it such a nice flavour and color! oh, the scent!
As a Mexican, I was a little scared to watch this. It is an interesting take on the preparation of enchiladas but I genuinely think this would be a delicious recipe. You have the concepts down, even if the execution is different. Very cool! I haven't tried a bad recipe from your channel and I'm sure even these would be amazing.
Oh my gosh these enchiladas look amazing chef John! I love your videos and have tried many recipes. They’re all amazing, thank you for sharing them with us. Greetings from Australia 🇦🇺
+1 on cumin being underrated. This is what we always called Texas chili gravy (or just chili gravy, being in Texas). We made almost exactly the same way but with beef stock. Great stuff! Going to try this soon!
I'm lazy and use canned enchilada sauce, never the "mild" sauce though. The 2 things I add to it to make it 100% better is cumin and dehydrated minced onion.
Hola desde España. Thank you Jeffe John for your entertaining, clear, concise and easy to follow recipes. I have cooked and enjoyed many of your dishes.
We make stacked enchiladas in New Mexico. But we use Chimayo for our chile colorado, and it’s not really an enchilada sauce per se, it’s just a chile sauce we use for pretty much everything. 😁
Holy moly! This looks out of this world crazy delicious!! Normally, our go to Mexican food is tacos. Quick, easy & so good. I think this recipe will start getting rotated into the lineup. !Muy deliciosa!
Chef John, this recipe is an absolute triumph. Thank you! I used the sauce recipe, but due to a vegetarian wife, I replaced the chicken with layers of zucchini (courgette), black beans and finally sweet corn.
Chef John is so unflappable. You had me at immersion blender. It’s going to be in the 90’s this weekend in Kentucky....& I’m SOOOOOOOOO going to make this.
7:10 i did something similar to this once. Took a hot pan out of the oven, took a picture to send to a friend (bragging about my tasty snack of course) but took the towel out of the way first before going in for a bite, and grabbed the edge of the pan to steady it while i took a bite and got a first degree burn for my hubris.
At this point I can't remember what random video got me started on your channel, but I've been hooked all night/morning! Sure, the food looks delicious, but it's you that's caught my eye (well... my ears really). I think I've finally found the Bob Ross of cooking, and I'm only 3m people late! Thank you!
My grandmother has been making stacked enchiladas since before I was born (I’m 52) and they are very versatile. I’ve had dinner parties and made them on a cookie sheet with beef, chicken and vegetable version on the same sheet. You are however missing one key ingredient. Fried egg! The runny yolk adds a richness that make this dish truly extraordinary and authentic. I sometimes ask for fried eggs on restaurant enchiladas and get strange looks. Not because it’s weird, but because most non Mexicans don’t know about it. Anyways, different recipes, same method. Excellent video!
Summer body wasnt happening anyway.. Edit: this really blew up. I've never had a comment with this many likes before. Please stop! I can't handle fame.
have to admit I've started watching chef John's videos for his unique singsong delivery, which is addictive after a time. I find myself trying to predict and mimic the highs and speed ups in the cadence. Yes the recipe is wonderful as well.
I've promised myself to never watch Chef John's recipes with full stomach so it won't be torture watching him spoon through it at the end, but still salivated on this one at the end. SOB.
My uncle from New Mexico makes a roux for his enchilada sauce and layers them as well as tops them with an egg, I love them. My mom from Mexico completely different recipe very "authentic" (from Sinaloa) I love those too. Me, I use my mom's authentic recipe but I don't roll them I layer them because I'm lazy and top them with an egg because that's the way I like them. Chef John yours look delicious, I will definitely try them. You make me a better cook.
I can't wait to try this! I fin making enchiladas with the canned and shoolada sauce for a long time period Mexican food is near and dear to my heart as I was raised by Mexican nannies and live close to the border here in San Diego Thank you for all you do! I can't wait to share this with my kids Many blessings to you chef John
"Food can sense fear" LOL These look amazing. I shouldn't watch food videos while pregnant! :) The stacking just turns out look so beautiful on the presentation too.
I made this tonight and it was big hit among my family. I had a few hiccups but none that wasn’t fixable. My sauce had bits of chicken because the chicken stock I used came from some chicken I had boiled yesterday for a different meal which was good. I made the sauce and it almost turned into a spaghetti sauce because I added to much tomato paste, which I balanced out with more spices and more broth being add to the mix. The only thing I personally would change is when cooking the onions also cooking the garlic in the butter and oil. Loved it thank you for the recipe!
Graham Kerr used to say, concerning tomato paste, this is the Maillard reaction! I used to love to watch his show- very funny & entertaining like you, Chef John. ;)
lnghrnfn WOW! Massive flashback of the Galloping Gourmet! I still have his bench scraper that came with my VHS tape and generous contribution to my local PBS station for my continued support. I use it all the time! I also think of him whenever I use tomahto paste and will brown it because he taught me!
@@April4YHWH I have a few of his cookbooks! Remember "Minimax?" I tuned in to his shows at 11:00 or 11:30am I want to say. It was in the late 80's-early 90's. Thanks for your awesome reply!
If anyone out there is on the fence about trying this recipe, hop off that fence and make this! I just made it this evening and it was fantastic! It’s good on its own; with a little sour cream, it’s divine.That enchilada sauce is probably the best sauce, of any cuisine, that I’ve ever made in my life - and I’ve been cooking for a long, long time. The only adjustments: I used a pepper jack/cheddar combo and I added a dash of lemon juice to the sauce because it was almost too rich because of the butter. Other than that, I followed the recipe to a T, including a few shakes of cinnamon that I added without fear. I had a large container of chicken broth and a mostly full can of tomato paste in the fridge and I couldn’t think how I would use them up. Then, this recipe! The only thing I was lacking were the tortillas. This dish is going into regular rotation. It’s very good for Sunday meal prep. I have enough food for at least another dinner tomorrow. Maybe Tuesday, as well!
Chef John, you are absolutely the best & making it look very easy to prepare & enjoy those super delicious foods that you always teach us how to make. Thank you & God Bless.
Check out the recipe: www.allrecipes.com/Recipe/275446/Easy-Red-Chicken-Enchiladas/
"You are after all the Eric Estrada of your sauce enchilada". Kindly re cut video. Thanks.
@@transbirthingperson4823 Good one, Michael D,
Wow !!! Will you marry me ? Just ignore my husband! 🤣🤣 all of your food looks yummy !
John! Please stop talking with that ridiculous upward affectation. It’s really hard to listen to. I’ve seen interviews with you. You don’t talk like that!
Can you edit the recipe on the website. The recipe is missing the step for when the garlic is added.
Over the years I have come to realize that the only recipe channel I can blindly trust in is Food Wishes. EVERY SINGLE TIME I make one of Chef John’s recipes, I am NEVER disappointed in the results. This is definitely the go to channel for recipes.
Can Chef John just read me bedtime stories or motivational podcasts, whatever! He is good for the soul. I am going to try this recipe tomorrow :D
DISCLAIMER: This sauce is a quick and easy Tex-Mex version of red enchilada sauce, and in no way intended to pass as real Mexican-style enchilada sauce.
I was about to comment about it!
Lol you dont know mexican cooking....the outrage lol, as bad as Italians
Then why not use a name brand like old el paso, or something like that, ????
Food Wishes Hi Chef John, great looking recipe but your link in the description is WRONG 😱 it goes to Confetti Rice Salad, I couldn’t find this recipe 😰
MaZEEZaM yeah, I couldn’t find the recipe either ☹️
I just laughed so hard at the end! It's midnight and I'm by myself laughing in the dark. Thanks chef John! It's been a rough day for me. Needed the laugh.
Tamoor84 Me too!
Depends why your day was rough. Hang in there, if you have a bad day then tomorrow will probably be better.
Me too
"Never cook scared," truer words have never been spoken
Exactly. After all, you are the master of your disaster.
Of course, because, as Chef John has told us before "Never let the food win!"
Love it. Other than baking, recipes are more of a guideline. Make it your own and have fun. Great advice from chef John.
It's really true though, last time I was scared of the food I was cooking I scalded myself with boiling oil, not a pleasant experience
the same applies to driving as well
Even if the food isn't to your taste, the entertainment is first class!!!!! Had me chuckling at the end.
"boss of your sauce" AND "hot roux, cold liquid, no lumps"?
chef john's bringing out the classics for this one.
It's been *AGES* since he said, "that's you cooking."
It just lacked a bit of the "Ooold shake-shake" to have the whole spell complete
Can’t wait for a greatest hits video with these and “Around the outside, Around the outside, Around the outside” and “the oooooold shake a shake a” all in one
@@joshmore7175 this is from 2016: ruclips.net/video/fyMQ2203pQM/видео.html
Or as the closed captions would put it: "...as you may have heard me say before how true Kolak wood no lumps that could not be more true..."
Chef John's nugget of daily wisdom - "Its a proven fact that food can sense fear" This looks fantastic and well worth the time it'll take to make it.
"It's a proven fact that food can sense fear"...thanks for the insight Chef John
For some reason i imagine food in the place of the velociraptor scene from Jurassic Park
"Clever enchiladas"
Well, there's my problem! The food can smell my fear!! 😂😂👵
Made these. Entire family agreed - hands down, the best chicken enchiladas any of us EVER had. We marinated chicken thighs overnight in a chipotle marinade and grilled and chopped them up for these beauties. Followed this recipe without any variation except used shredded pepper jack. Outstanding results!
Hey Chef John, you revolutionised home cooking for me! Just wanted to say thanks, you really helped up one of the most enjoyable parts of my life for me!
I'm going to make this in a few weeks for a potluck dinner at church. Since it's for a lot of people, I'm thinking of doing it in a lasagna pan and cut or tear the tortillas in smaller pieces before layering to make serving easier. No knife needed to cut. Your recipes are always a big hit when I prepare a dish for family and others.I also tell people where to find the recipe on your RUclips channel. I ALWAYS give credit where it's due. Thanks for making my cooking a big success.
Eres, después de todo, el Guillermo del Toro de tus enchiladas de pollo.
This is the most underrated comment ever
Yeeees because he makes monstrosities out of his dishes at times. 🤣
You win
Las enchiladas de pollo, se comen en el arroyo...
I see Guillermo Del Toro and I'm curious
굉장히 맛있는 음식이네요. 멋진 치킨 음식인 갓 같아요. 한 숟가락 뜨시다가 흘리신 것 어무 귀여우시네요. 🤗
Great! It looks delicious!
Oh wow, didn't expect to see you here!
It does look good!
チャンネルはとても楽しいです！
Just made this for dinner and my partner and I loved it. Here’s a tip: add a little bit of vinegar and garlic powder to the enchilada sauce. We think it elevates it to the next level.
Loved the sauce - the cinnamon was sublime!
Again you managed to put a smile on my face, Chef.
Thank you for the many moments of laughter and happiness.
"Food can sense fear"
That was great! 🤣🤣🤣
Why laughing though? This is true.
@@Alexander-is9jo funny cuz it's so true! Cook scared, your dish will be ruined. Like chef said it's a fact 😄
These were very delicious! The scratch made sauce was the key.
Finally, I review! Thanks.
When you are in such a rush to get the bite of food to your mouth that you flail the bite about the kitchen, you know it's good! How many times have I tasted my spicy Tom Yum soup as it is simmering on the stove and sprayed the front of my microwave with atomized soup? Countless times. Can't wait to dominate this recipe. Hatch Chili season here in Tulsa, OK and have a pot of chili, infused with oven charred Hatch Chilies bubbling away on the stove! Cooking is my passion and this channel continues to inspire me, always!
"I do find the reach-around a little challenging"
I'm in tears! 🤣
omfg 20 seconds in and I already pressed the like button. your humor will never get old... it seriously is the highlight of my day.
I think this is one of the best enchilada sauce recipes I have ever seen. The Ancho chili had a great flavor!!
I visited San Francisco 20 years ago for a week and have been dreaming about that amazing place ever since. Best Mexican food
Topping this with sour cream and guacamole!?! You’re my spirit animal!
I like the raw honesty in this video
I literally watch your videos for your singing voice and the comic relief. Also your recipes are delectable. Love this channel
Love your running commentary. Chef John you are my favorite chef. You have a sense of cooking
You are so hilarious! You lift my spirits. I always search for any recipe here first because I know it will be so much fun to watch. Really glad you are sharing your cooking life with us!
Made this for dinner tonight. Absolutely delicious and husband raving about it. Did not have any ancho chile on hand so had to use ordinary chili powder. Only used 1 tablespoon of chili powder, 1/2 tablespoon of cumin, 1/2 teaspoon of red pepper, pinch of cinnamon, 1/2 tablespoon of paprika. Otherwise followed recipe as written. Made 5 enchiladas but still have enough sauce and filling for two more. Am going to buy some ancho chile so I can make exactly as written next time. But can't imagine how much better it could be. Thanks John for another great recipe.
In our region of Chihuahua Mexico we make them stacked not rolled. We call them Enchiladas Montadas.
Made the enchilada sauce tonight to serve over tamales. Delicious!!!
"I do find the reach around a little bit challenging" thats what he said 😁
I blushed when he said that.
I like that the internet confirms I'm not the only one with a dirty mind.
@@recoil53 Don't think for a minute that CJ says that stuff by mistake. He's sneaky like that. 😉
I missed the joke 😔
@@TheGheseEffect reach around... ya know, like yer taking it in the backside but the guy behind you is thoughtful enough to give you a reach around... get it now?
Long hard day, time to relax with Chef John making chicken enchiladas!
While sipping Micheladas,
And munching enchiladas...
Chef John, begins feeling quite queasy.
If he goes don’t you fret,
And never forget-
His videos make cooking easy.
And the internet is forever.
I lived in southern New Mexico for a few years. Stacked enchiladas with red or green chili sauce was the norm for 99% of the restaurants. I still make'em that way for the family. Great video, love the cast iron pan presentation.
I am in love with this man's cadence and intonation, it's incredible and unique and kind and funny... Is that weird?
This is like a more delicious version of the enchilada sauce I made back when I had no money. Flour, oil, chili powder, cumin, vegetable scrap broth. Thanks chef John!!! You're the best
I didn't know I wanted this recipe so bad !!! Gracias Cocinero Juan !!!!
You are the BEST chef on RUclips. FYI
i roast my onions, tomatoes and guajillo chile in a pan with no oil (like when you roast eggplant for baba ganoush) and that gives it such a nice flavour and color! oh, the scent!
You are the Best Chef John! I have watched your videos for years now, You never fail to impress!!!
As a Mexican, I was a little scared to watch this. It is an interesting take on the preparation of enchiladas but I genuinely think this would be a delicious recipe. You have the concepts down, even if the execution is different. Very cool! I haven't tried a bad recipe from your channel and I'm sure even these would be amazing.
You never disappoint! Most enjoyable chef on the internet!
Oh my gosh these enchiladas look amazing chef John! I love your videos and have tried many recipes. They’re all amazing, thank you for sharing them with us. Greetings from Australia 🇦🇺
Greetings fellow Aussie. Food Wishes is my go to site when cooking new things. Made probably a hundred recipes and they never disappoint.
I’ve been watching you for a long time and I have to say you make the best dishes for the food wishes thanks
Three things:
1. You make me laugh. Out loud.
2. Homemade enchilada sauce; ALWAYS -it's too easy not to.
3. That looks so delicious.
Chef John is a national treasure.
+1 on cumin being underrated. This is what we always called Texas chili gravy (or just chili gravy, being in Texas). We made almost exactly the same way but with beef stock. Great stuff! Going to try this soon!
Yass over a burrito it's delicious, too. -fellow Texan
I'm lazy and use canned enchilada sauce, never the "mild" sauce though.
The 2 things I add to it to make it 100% better is cumin and dehydrated minced onion.
Definitely my favourite food channel
You are, after all, the Eric Estrada of your chicken enchiladas....😋😋😋I had to guys🤣
I went with Antonio Sabada. But yours is better. I bow 🙇 to your greatness. 👏👏👏
Hola desde España.
Thank you Jeffe John for your entertaining, clear, concise and easy to follow recipes. I have cooked and enjoyed many of your dishes.
We make stacked enchiladas in New Mexico. But we use Chimayo for our chile colorado, and it’s not really an enchilada sauce per se, it’s just a chile sauce we use for pretty much everything. 😁
100% Can confirm!
-former resident of Alamogordo here.
And no cumin added.
I love making chili sauce using dried chilis from your awesome state! Takes a little longer than this recipe, but wow.. so worth it. 😋
Holy moly! This looks out of this world crazy delicious!! Normally, our go to Mexican food is tacos. Quick, easy & so good. I think this recipe will start getting rotated into the lineup. !Muy deliciosa!
"Whoops I just dropped it again" LOL, thanks for the entertainment Chef John!
Oh chef John ..... you are One part chef and one part comedian !!
Love it 😊
Looks fantastic! Ive been wanting to make enchiladas!! Have I told you lately that I love you? Thanks so much chef!!! Xx
Chef John, this recipe is an absolute triumph. Thank you!
I used the sauce recipe, but due to a vegetarian wife, I replaced the chicken with layers of zucchini (courgette), black beans and finally sweet corn.
Had me laughing out really loud at 2am....so funny this guy!
Ya lo hice y quedó deliciosa!!! Saludos desde México!!!
Whoever narrates this needs to narrate every food video that exists. Extremely entertaining! 😂
Chef John narrates this!
@Lauren Christie Thank you for letting me know
@@SteelerPrincess714 you're welcome! 😊
Chef John is so unflappable. You had me at immersion blender. It’s going to be in the 90’s this weekend in Kentucky....& I’m SOOOOOOOOO going to make this.
7:10 i did something similar to this once. Took a hot pan out of the oven, took a picture to send to a friend (bragging about my tasty snack of course) but took the towel out of the way first before going in for a bite, and grabbed the edge of the pan to steady it while i took a bite and got a first degree burn for my hubris.
At this point I can't remember what random video got me started on your channel, but I've been hooked all night/morning! Sure, the food looks delicious, but it's you that's caught my eye (well... my ears really). I think I've finally found the Bob Ross of cooking, and I'm only 3m people late! Thank you!
I have made 6 food wishes recipes this month. I’m very close to filling a salt shaker with cayenne.
My grandmother has been making stacked enchiladas since before I was born (I’m 52) and they are very versatile. I’ve had dinner parties and made them on a cookie sheet with beef, chicken and vegetable version on the same sheet.
You are however missing one key ingredient. Fried egg! The runny yolk adds a richness that make this dish truly extraordinary and authentic. I sometimes ask for fried eggs on restaurant enchiladas and get strange looks. Not because it’s weird, but because most non Mexicans don’t know about it.
Anyways, different recipes, same method. Excellent video!
The way Chef John proceeds to frustratingly destroy the enchilada after he failed multiple times to get it in the spoon/fork had me giggling.
I'm not sure what I love more, you're recipes or videos. Thanks so much.
Thanks for the recipe! 🤗🤗
Love the humor and the fun of this video. Will have to try this.
Summer body wasnt happening anyway..
Edit: this really blew up. I've never had a comment with this many likes before. Please stop! I can't handle fame.
its already august, so move on to the winter body! that's what i'm doing! HAHAHAHA
HA!!
Summer bodies are made in the winter and destroyed in the summer so you can start all over again
Apparently my summer body got mixed up from climate change and went straight to early winter body 😕
marie marie we might as well move it to 2020 God willing 😂😂😂
have to admit I've started watching chef John's videos for his unique singsong delivery, which is addictive after a time. I find myself trying to predict and mimic the highs and speed ups in the cadence. Yes the recipe is wonderful as well.
Hahahahahaha!!! Nothing could possibly go wrong?
I always forget how you like a tiny bit of food with your heat. LOL
I've promised myself to never watch Chef John's recipes with full stomach so it won't be torture watching him spoon through it at the end, but still salivated on this one at the end. SOB.
We use Gochujang Mama's sauce recipe and love it. We'll have to try this more Tex-Mex version. Looks great.
No its not. Not even close. Gochujang Mama is pure Tex-Mex. Hard not to be since she's from Texas.
I luv how chef john just stands in the kitchen munching his creation in the end
Cumin is an awesome spice.
Haha, never cook scared.
This sauce looks marvelous. 😋
On my to make list!
My uncle from New Mexico makes a roux for his enchilada sauce and layers them as well as tops them with an egg, I love them. My mom from Mexico completely different recipe very "authentic" (from Sinaloa) I love those too. Me, I use my mom's authentic recipe but I don't roll them I layer them because I'm lazy and top them with an egg because that's the way I like them. Chef John yours look delicious, I will definitely try them. You make me a better cook.
"Hot Flexible Tortillas"
I think I found the name of my pop band.
Mine is "Accumulated Juices"
@@profchaos9001 hahaha!
I think that's more of a name of a salsa band. :)
@@mxplixic lol good point.
"Kash" is a good one
I can't wait to try this! I fin making enchiladas with the canned and shoolada sauce for a long time period Mexican food is near and dear to my heart as I was raised by Mexican nannies and live close to the border here in San Diego Thank you for all you do! I can't wait to share this with my kids Many blessings to you chef John
Would my abuela approve of these enchiladas? Hell no.
Would I try them because they look delicious? You bet.
mochh recipe or gtfo
Yes! Cumin is underrated! It's the heart of so many amazing dishes, totally impossible to imitate
"Food can sense fear" LOL
These look amazing. I shouldn't watch food videos while pregnant! :) The stacking just turns out look so beautiful on the presentation too.
This is the second recipe of yours I’ve jumped up and made immediately. The first were those delicious and easy pork dumplings for soup. So good!
3:38 You are, after all, the Bob Ross, of your red enchilada sauce.
I made this tonight and it was big hit among my family. I had a few hiccups but none that wasn’t fixable. My sauce had bits of chicken because the chicken stock I used came from some chicken I had boiled yesterday for a different meal which was good. I made the sauce and it almost turned into a spaghetti sauce because I added to much tomato paste, which I balanced out with more spices and more broth being add to the mix. The only thing I personally would change is when cooking the onions also cooking the garlic in the butter and oil. Loved it thank you for the recipe!
Graham Kerr used to say, concerning tomato paste, this is the Maillard reaction! I used to love to watch his show- very funny & entertaining like you, Chef John. ;)
lnghrnfn WOW! Massive flashback of the Galloping Gourmet! I still have his bench scraper that came with my VHS tape and generous contribution to my local PBS station for my continued support. I use it all the time! I also think of him whenever I use tomahto paste and will brown it because he taught me!
@@April4YHWH I have a few of his cookbooks! Remember "Minimax?" I tuned in to his shows at 11:00 or 11:30am I want to say. It was in the late 80's-early 90's. Thanks for your awesome reply!
John, you are a living legend!
Cumin underrated?? I use that so much!
Just made this for dinner... delish. I boiled the chicken in the water for the red sauce instead of frying the chicken, turned out very very good. 💯❤
Love that freakishly small cast iron skillet.
I had to run out and purchase 2 freakishly small cast iron skillets. :)
Chef John, you are Not only a great chef but you’re funny too I love your videos.
the spoon had me cracking 🤣🤣🤣
I too have heard "the reach around" can be challenging!
I'll be watching YOU!
You could go mole' with this, especially if you're worried about the "lightness" of the sauce. Add unsweetened cocoa with the spice blend.
I take it you've done this? Does it really taste similar to a mole?
@@christokoenig8845 Not yet, but I'm going to try it. (I don't know what the amount of cocoa would be, so some experimenting will happen.)
While adding the cocoa isn't a bad idea, but just adding some chocolate element does not make a mole. ;)
If anyone out there is on the fence about trying this recipe, hop off that fence and make this! I just made it this evening and it was fantastic! It’s good on its own; with a little sour cream, it’s divine.That enchilada sauce is probably the best sauce, of any cuisine, that I’ve ever made in my life - and I’ve been cooking for a long, long time.
The only adjustments: I used a pepper jack/cheddar combo and I added a dash of lemon juice to the sauce because it was almost too rich because of the butter. Other than that, I followed the recipe to a T, including a few shakes of cinnamon that I added without fear.
I had a large container of chicken broth and a mostly full can of tomato paste in the fridge and I couldn’t think how I would use them up. Then, this recipe! The only thing I was lacking were the tortillas.
This dish is going into regular rotation. It’s very good for Sunday meal prep. I have enough food for at least another dinner tomorrow. Maybe Tuesday, as well!
Omg the “freakishly small” cast iron skillet, is giving me life. 🙌🏽
That's a bit extreme.
In my house, we call that a baby frypan! :-D
@@ingriddubbel8468 that’s what chef John calls kitchen tools that are smaller than average.
Chef John, you are absolutely the best & making it look very easy to prepare & enjoy those super delicious foods that you always teach us how to make.
Thank you & God Bless.