Chicken Enchiladas
Ingredients
– 1 dried Pasilla chilli
– 3 dried Ancho chillies
– 1 dried Guajillo chilli
– 1 dried Chipotle chilli
– 2 white onions
– 3 garlic cloves, crushed
– 1 tbsp dried oregano
– salt, to taste
– 300ml (10 fl oz) double cream
– 150ml (5 fl oz) buttermilk
– 8 seasoned and grilled chicken thighs
– oil or lard, for cooking
– 8 radishes, diced
– 1 bunch of coriander, leaves picked and washed
– 12 corn tortillas
Method
Crema
1. Combine the double cream and buttermilk in a glass jar and mix well.
2. Cover with the lid and leave at room temperature for 24 hours to culture.
3. After 24 hours, transfer the mixture to a bowl, season lightly with salt, and mix well.
4. Pour the seasoned crema into a clean jar and refrigerate until fully chilled. Note: The crema will keep in the fridge for 3–4 days.
Chilli Sauce
1. Remove the seeds from the chillies and cut them into small pieces, roughly 2 cm (¾ inch) squares.
2. Bring 300ml (10 fl oz) of water to a light simmer in a pot.
3. Add the chopped chillies to the water, then turn off the heat.
4. Add 1 peeled and quartered white onion and 3 garlic cloves to the steeping water. Let everything steep for 10 minutes.
5. Transfer the contents of the pot to a blender, along with the oregano and a pinch of salt. Blend until smooth.
6. Heat a saucepan over medium heat and add 2 tablespoons of oil. Once the oil is hot, pour in the blended chilli sauce.
7. Cook the sauce, stirring frequently, for 9–10 minutes. Season with a generous pinch of salt.
Garnishes
1. Slice the grilled chicken thighs into strips.
2. Finely slice the remaining white onion and dice the radishes.
3. Prepare the coriander leaves for garnishing.
Assemble Chicken Enchiladas
1. Heat a frying pan over medium-high heat and add enough oil or lard to coat the base.
2. Once the oil is hot, warm the corn tortillas in the pan for about 1 minute per side.
3. Place a ladleful of the prepared chilli sauce and some sliced chicken onto each tortilla.
4. Fold the tortillas in half and transfer them to a serving plate.
5. Drizzle with additional chilli sauce and dress with the crema.
6. Garnish with sliced white onion, diced radish, and coriander leaves.
#shortsvideo #shorts #mexico #recipe
46 Comments
I'm definitely disappointed in the music…🫤
I was down with it all until the radish. I’ll have to leave that one out
Any idea why my sauce tasted unpleasantly bitter when I made this guys?
Andy and his partner are invited to the asada ! 😜
I learned how to make enchiladas from my mexican mother in law who couldn't speak English 55 years ago. This ain't it. Not even close.
Mexican molcajete.
I'm surprised you didn't turn that radish and onion into a slaw or pickled topping
That looks like mole
I mean… I think these are tacos… but they look delicious!
The home made crema, good touch
That looks insanely hot
Well, those are not exactly what I’d call enchiladas. They’re tacos, because of how you folded them. A corn tortilla fold in half dips a taco. A tortilla rolled is an enchilada. Rolled like a cannoli with ingredients stuffed inside. But you don’t actually stuff them. They’re rolled like back when people rolled their own cigarettes. There’s different ways the sauce is placed on the enchiladas. After you fry the tortilla. You’d have a sauce pan and drip the tortilla in it till it’s fully covered in the warmed up sauce. Pull it out place it on a tray or plate. Put your ingredients on it, then roll them up. They way none Mexicans prefer doing it. Is how you did it. Place the fried tortilla on a tray and fill them up, and roll them up. That’s the simple but important step that shouldn’t be skipped. Then you pour the red or green sauce over them. But isn’t as good as when the tortilla is immersed in the sauce. Ground beef, shedded meat, shredded chicken, or just lettuce cheese and pitted black olives used as the type you in the mood for eating. The green sauce typical goes with the chicken, oh and pork. I forgot the pork which are the chili verde style enchiladas. So when you dip the tortilla into the sauce. It allows you to put on the cheese, and a dollop of sour cream over them.
More like tacos than enchiladas.
Where’d the chicken come from? Would’ve been book to show how it was prepped and cooked…
That's a new one, Mitchell, incredible editing as usual 👏 😅😤
Great! Two things up!
For a plus flavor and a messier kitchen, try doing the tortillas in the sauce first, only then, fry them!
Those are so messy, you only find them in a kermes. Nobody cares to make them at home or a restaurant!
Those are not enchiladas. They are entomatadas. They look yummy.
Sorry…rank
Music has been killin it lately.
there's those nasty onions again…yuck.
Those are more like tacos not enchiladas sir
Soundtracks become better and better)))) the recipes of course is top))
Dear Andy,I know you always do,but I just wanted to thank you immensely because of the ingredients and method you describe and offer to us in all your videos. Your detailed explanation of all your recipes is highly appreciated
Glad to know I'm not the only one going crazy for mexican dried chiles and homemade salsas right now. Although I use mulatos instead of pasillas in my chile sauce because its chocolatey undertones remind me of the culture shock I had the first time I had real mole poblano in Coahuila.
Those are not enchiladas they have a different name .. where’s the Albondigas I requested like thirty times
Tex mex. Not Mexican. Yea
Who picks the beats for your videos?
As a Mexican, I approve the chicken enmoladas cuz that sauce is almost a mole which is even better!
Bro thats like eating a burger with fork
As an American who works in the US, but for an Australian company, I enjoy talking to my Aussie teammates about Andy. They ask about the Mexican food we have here in the US. I invite them over so that I can cook some for them, even though I’m not Mexican.
Probably taste good but not enchiladas. Over cooked the tortillas and folded like tacos. Should be rolled.
That looks delicious. With all the mangoes Katelyn bought (the mango sticky rice), Andy couldn't make any mango salsa (spicy)?
Gloves Andy, gloves!
No
Andy, I don't know if it's you or your editing team that picks the background music, but the selection is always top notch
Those def ain’t enchiladas my boy. Bro made tacos, put some red chili sauce on them. 🌝
Never seen Enchiladas made stovetop before. Only baked them in the oven as a casserole. That sauce looks banger tho!
Never seen the enchiladas like this, but I like it and definitely will try this method!
Commenting mostly to approve with the music choice for this one 🤌
Andy proves that honemade is worth the effort and extremely satisfying. ❤
My grandma made the best enchiladas. RIP grandma, we miss you every day.🥹🥲
Looks 🔥!!
no cheese
Yummy
Yo Andy! Can you make Irish Potato Bread? 😋🇮🇪
Delicious.
Choucroute Alsacienne please, Chef!