How to Make Enchiladas Suizas like the best Mexican Restaurants (Cheesy Chicken Enchiladas Recipe)
baked until bubbly and melted. And we'll be cooking these step by step so that you can make these perfectly in your own home. I'll show you how to make the sauce, how to prep your tortillas for stuffing them full of chicken, and how to bring it all together into a delicious bite. We're going to use half of an onion. It says diced, but it doesn't have to be diced because we're going to put it into the blender anyway. And we're going to quarter up the other half of an onion. Half of this onion is
going to go into the chicken with the chicken broth. And the other half is going to go into the salsa ingredients over here. So, I'm going to put that over here now. All right, friends. There are different ways to roast the publano. Uh I sometimes do it on the griddle, sometimes I do it on the grill outside. Today, we're going to do it right over the fire right here. So, I'm just going to lay it right there. All right. So you want to flippity flip every once in a while the other way. Get the other side.
The aroma. Oh man. You start roasting one of these pablano peppers. It smells so good. You can see it's starting to char and blister all the way around. You want to get a lot of blister on here. Otherwise, it will not peel off very easily. That's how you want it. You want it all nice and blistered up. We're going to go ahead and wrap it up in some foil now. So, here we go. All we're going to do is wrap this up really nice and tight. You want all the steam to stay in there, so wrap it really, really tight. I'm
going to stick this over here in my little oven for a little while and just let it hang out there. We're going to put the salsa ingredients right over here. Now, this salsa is not just a regular salsa verde. There's a couple other secret ingredients that are going to go in here, so don't go anywhere. On this side, we're going to put the other quartered onion here. And we're going to add our chicken breast. Now, this is a oneb chicken breast. It was exactly one lb out of the package. And we're also
going to drop two garlic cloves. We're going to add about a tablespoon of uh salt, pepper, and garlic. So, we've got the fire on high. We'll be boiling in just a couple of minutes. It's been about 10 minutes. The tomatillos are done. Look how pretty they are. Nice and beautiful. Kind of a opaque green. You don't want them to get too overcooked. All right, friends. We got all of our tomatillos. They're ready. They are ready to go to the salsa to the blender. All right, I'm going to go ahead and get
the jalapenos out and the onion. Let it cool off. Cool deal. Let's flippity flip that chicken. Make sure it cooks even all the way through. This was a big fat chicken. Look at that big fat bird. It's been right at 15 minutes. This chicken breast is done. It's time to get it out. Let it rest. I'm going to take it out of the water so it cools a little bit quicker. Number one. Number two, the carryover cooking won't dry it out anymore. Okay, let's get this publano pepper out of here and start peeling it
up. All right, so we have our pablano here. I'm going to go ahead and uh peel off as much of this skin as I can. You can use your fingers. I find it to be a lot easier with a knife. Just kind of scrape it off like this. Move this stuff to the side. Now, I'm going to cut this stem off right here. And I'm going to open this pepper up. this publano pepper up right there. Just like this. And we're going to remove the seeds also. All right, we got all this stuff. We're going to double check the back one more
time. Scrape all this off right here. All right, enchilada lovers. It's time to make the salsa for the enchilada sauce. So, I'm going to get my pablano pepper that we have peeled very efficiently. Drop that in there. We're going to go ahead and get our sranos and our tomatillos. Drop these all in here. We're also going to put about a cup, this is about a cup of cilantro. And we're going to use about a half a cup of the chicken broth. And um we're going to shake a little bit of OG on here. About
a half a teaspoon more or less. Here we go. Okay, our salsa's made. Now we're going to add a couple of other ingredients. And this is the magic for enchilada sweet sauce right here, friends. Half a block of cream cheese. We're going to add that right in there. And this is 2 tsp of chicken bullion. It adds a little extra flavor that we like. All right, there goes the cheese, baby. Okay, one more thing, friends. I forgot to add another magic ingredient. Crema. We're going to add about 1/4 cup
of crema. I forgot to add it. That should have gone in with a cream cheese, by the way, just so y'all know. All right, let's make sure we get that crema in there. The way it's supposed to be. I think we're good. This is pretty much what you want right here, friends. You want that nice creamy, runny, but not too runny, not too thick. I'm not just going to taste. I'm going to get a whole spoonful. Friends, we have a tablespoon of oil in our pan here. We're going to get that hot. Uh, don't forget there's a
link in my description for my cookbook, Arie Tex. It's over a 100red recipes, Mexican-American cooking like we're seeing here today and Texas style barbecue. Starting to smoke. We want to add this sauce in here. Add it quick. Very, very good. There we go. Okay, so you want to grab a whisk or a spoon or something. You want something that you can stir it with. All right, we're cooking a little bit fast. We're going to turn the heat down. just to a very slow simmer. And we're only going to
cook 10 minutes. You don't need no more than that. We want that oil to emulsify and cook into the sauce. You'll see it pretty much disappear here in just a minute. This is the only lid I have for a pan this size. I'm going to put this lid on here and just let that steam stay in there. And I'm turning the heat down a little bit more because I want it to cook nice and slow. If you happen to get your enchilada sauce a little too thick for your liking or if it looks too thick, especially while it's cooking,
you can add a little bit more of that chicken broth. It's just good flavor. All right, we're going to turn the heat off. Woo! Look at that. If you look close, I don't know if the camera's going to pick it up. There's a little bit of fog on this camera overhead, but you can see that the color got a little bit lighter. All right, friends. The next step is we're shredding the chicken. And uh I'm just going to use my bare hand the way your grandma used to do it. You can also chop it up on a
cutting board with a cleaver or knife or however you want to do it. You want to shred it up all fine. And uh so just do that. This takes about 10 minutes or so maybe. Remember friends, I always say for all stuff like this, it doesn't have to be 100% perfect. Just do it the way you like. Do it where it's fairly consistent and um it'll be fine. Just like that. Want to make sure we get it all. So, we've got our chicken shredded. Really good. Pretty nice. So, we're going to add a little extra sauce on
here to add flavor to that chicken. And then we're going to roll our enchiladas here in just a little bit. So, y'all stay with me. So, I'm going to take my sauce and pour it into this little cup here. Into this bowl. I'm sorry. Not a cup, it's a bowl. Look at that. So pretty. Pretty pretty pretty. All right. We've got a little extra here. We're going to go ahead and dump this over here onto the chicken. The recipe calls for 1/4 cup of sauce in here. And now I'm just going to toss the chicken with
this sauce. You can put a little bit more if you like, but um I'm going by the recipe that's in the book. For the tortillas, I'm going to add a little bit of avocado oil. Just enough. It's just enough to fry the tortillas for about 10 seconds each. We're not trying to cook them. We're not making tostadas. All you want to do is fry them a little bit. Takes about 5 or 10 seconds per side. No more than that. We're just trying to get them a little firmed up so that they hold together when we roll them. If you
cook them too long, then it's harder to roll. If your fire, if your oil's a little too hot, it may be 5 seconds per side. All right, I'm going to get this pan out of here. We are good to go. Let's start rolling some enchiladas. Okay, so we're going to put some sauce here on the bottom. That'll help the enchiladas uh stay nice and moist on the bottom and it won't stick or burn on the bottom. Um, I'm going to take my tortilla. We're going to dredge it in here and lay it down. And it's okay to
use your fingers cuz that's the way your grandma did it. We're going to do a grab of chicken. And uh, normally I like my tacos really fat, but enchiladas are a little more delicate. So, you don't want to overly overly stuff them. And so, you just take your fingers, roll them right over like that. Keep the seam side down. We're going to lay it right here. So, we're going to do the same thing here. Get some of this chicken. Put it right in the middle here. Roll it over. See the tortillas are nice and soft because
we put them in the oil. They're easy to roll. Our oven is at 350° right over here. We are ready to finish up our enchilada sweet sauce and get them into the little oven. And so what you want to do next is just ladle some of this sauce over the top. Not too thick, just, you know, enough to make them nice and even. We already have some shredded wajaka cheese. You can use any melting white cheese. We're going to take some cheese and just kind of spread this out here on top like so. And uh I'm going to hit the
uh we're going to go ahead and get these into the oven. And away we go, friends. So, we're going to set our timer for 10 minutes. Uh but I have a feeling it's going to be like six or seven. So, don't go anywhere. So, you can see our enchilada sauce when they're done. Oh, baby. Look at that. They look so pretty. Now, this is queso wajaka. So, check out that cheese pool. Wasn't much of a cheese pool this time. We're going to get them on there onto the plate. We like to get a little
bit of rice, white rice with some veggies. Uh, normally we'll have the little carrot and peas in here, too. But today, we just have a little corn in here. All right, we got a little salad here, a little side salad with a little radish, tomatoes. I've got a little extra cilantro here just for a pop of color. And of course, we like cilantro here at my house. So, don't forget to squeeze a lime. So, I'm going to squeeze some lemon on my salad, my rice. It's time for my favorite part of every
I get to take the bite first before anybody else. This is the yumbly and the tumbly, as Winnie the Pooh would say. Cheers, my [Music] friends. That whole combination, little slight tart from the tomato, a delicious, perfectly cooked chicken. It's not dry. that cheese, you know, it just doesn't overpower anything. It just it all balances really, really well and it just tastes amazing. So, these are super delicious. These are enchilada sweet sauce. This is a recipe that is in my cookbook,
Arniteex. Over a 100 recipes, Mexican-American cooking and Texas style barbecue. There's a link in the description to pre-order. It'll be out in a couple of months, so make sure you get you a copy, man. We'll see you guys at the next video. Keep the smoke light. Make it work.