The Chicken ENCHILADAS that Everyone should learn How to make, EASY Enchilada Recipe

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Happy Enchiladas making!! 😋
Bake at 380 degrees (F) For 15 to 20 minutes
Ingredients
Corn tortillas
2 shredded chicken breast
3 1/2 cups of chicken broth
2 1/2 cups of mexican cheese blend
6 Guajillo chiles
2 Ancho chiles or dried pasilla
1 onion (1/2 for the sauce and 1/2 to mix with the chicken)
4 garlic cloves
1 Tbsp chicken bouillon
1 tsp black pepper
1/2 tsp all spice
1 tsp Mexican oregano
2 tbsp of oil

Serve with:
Rice and salad
or Refried beans recipe- https://www.youtube.com/watch?v=fA5oAQ_gJ8A

Tip❗️
Have a good time cooking this easy recipe : )

📢📝
How to make easy flour tortillas recipe- https://www.youtube.com/watch?v=fA68XXQJN4Y
Traditional Chile colorado recipe (no chili powder)- https://www.youtube.com/watch?v=py-wWLZBYmI
Salsa roja recipe- https://www.youtube.com/watch?v=hUfY3YGGW34
CHORIZO RECIPE- https://www.youtube.com/watch?v=nfYw4VNBsSw
Refried beans recipe- https://www.youtube.com/watch?v=fA5oAQ_gJ8A
Mexican Chicken and rice casserole w/ creamy chili sauce https://www.youtube.com/watch?v=o4ldgCHRcDY
Carne asada marinade- https://www.youtube.com/watch?v=FLuQWEgyM3Y
#enchiladas #chickenenchiladas #mexicanfood #breakfast #lunch #dinner #cooking

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Hello and welcome back to views on the road I’m your host Steph and today I’m going to show you how to make enchiladas if you like a smoky Savory flavor you’re gonna love these enchiladas you’ll need corn tortillas two chicken breasts three and a half cups of chicken broth two

Cups of cheese six guajillo Chiles two ancho chiles one onion four garlic cloves one tablespoon of chicken bouillon one teaspoon of Mexican oregano one teaspoon of black pepper half a teaspoon of allspice and some oil for frying I have my burner on a medium-high heat it’s been warming up for a good

Minute and a half and now I’m going to start to toast our Chiles I’m going to start off with our ancho chiles and you’ll see that they’ll puff up quickly so once you place your chilies on your pan you’re going to lower your temperature to about a medium low we

Want to get that Smoky flavor but we do not want to burn our chilies and for your guajillo Chiles I’ve already removed the stems and the seeds and while your chilas are roasting you want to add your hot chicken broth black pepper Mexican oregano allspice chicken bouillon and your toasted chiles guajillos

Once you remove your Chiles you’re going to start toasting your onion and your garlic okay our Chila is nice and soft you want to put it on your plate and let it cool before you remove the stems and the seeds add the remaining Chiles onion and garlics to your blender and now you’re

Going to blend until smooth place your burner on a medium heat and you’re going to add about two tablespoons of oil next you’re going to add your delicious Blended sauce and Corazon let me tell you something when you get to this part your kitchen is going to smell so good that your

Family is going to start lining up and you’re gonna not be ready to serve but just tell them to hang tight you’re gonna give your sauce a loving mix and you’re going to continue to cook on a medium heat for five more minutes what are you doing sweetie I’m gonna

Start softening up our tortillas if you want to use the microwave you can do that and if you’re Theo your theas if your tortillas are very flimsy and fall apart for example the Guerrero that I used the other day at our last recipe fell apart go ahead and fry them first

Before uh you dip them and roll them okay so all we want is soft tortillas that’s not our case today not our case today Cloud score some really delicious tortillas thank you Cloud you’re welcome and after five minutes you want to give it the final stir you want to turn off

Your temperature and what you want to do at this moment is you want to taste your sauce if you feel that you need a little bit more saltiness you can add more chicken bouillon or salt and my sister Cloud’s gonna taste it for us and we’re

Going to decide together if we want more salt or if it’s perfect oh it’s perfect mmm that’s absolutely delicious some of you are going to think it’s soup and wanna you know indulge go ahead una tolito is not a bad idea so what we’re gonna do is we’re gonna start assembling our enchiladas

Sorry I’m making the spoon it’s so good right yeah that’s amazing and you’re more than welcome to do it the traditional way of making enchiladas but my family loves baked enchiladas I don’t know why maybe it’s me that I you know got him used to it but you’re gonna take

A little bit of your sauce and you’re going to place it at the bottom of your baking dish and I know why it’s because I love anything in a casserole dish if you’re the same let me know in the comments optional but not necessary I chopped fresh white onion into our chicken just

To enhance the flavor but if you guys don’t like onion keep it out so what you’re going to do is you’re going to take your tortilla you’re gonna dip it into your sauce and a lot of the times you ask me stuff why didn’t you dip it this time

Sometimes the tortillas don’t allow for that they’re falling apart you know they’re going through something and they don’t make it to the dish add your cheese roll it up and line it up one more time for those of you in the back yep I’m sitting in the back

Your chicken and if you’re not up for chicken today go ahead and just add cheese it’ll taste just as good I’m going to continue with the remaining enchiladas make sure to place your oven at 380 degrees and hang tight this is enough sauce for about 15

Enchiladas so you kind of want to go from there on how many you’re going to make that day or if you’re going to save some for later and next you’re gonna add some sauce over the top of your enchiladas remember to cover the edges because they’re the first ones to dry up

But if you’ve ever had microwave enchiladas you’re not going to be crying about these I did one time and I instantly regretted that I’m Shameless I’ll eat them they’re enchiladas I don’t care I’m gonna eat them you call them enchiladas let me have them and now you’re gonna add your cheese

Beautiful beautiful just like you yeah I’m talking to the music Club junior and now you’re gonna bake your enchiladas at 380 degrees for 15 to 20 minutes and when you see that cheese bubbling and it’s melty that means it’s time for your enchiladas to come out of that sauna and into your belly

And boom done her and she loves her ready I’m gonna need somebody very special to say uh you know when you go to a restaurant and they take their time to make you your authentic enchiladas well that’s what this tastes like and remember if your tortillas aren’t

Working out for you it’s okay just go ahead and toast them first fry them and then dip them into your sauce so that way they don’t fall apart in your oven but if you’re gonna make any enchiladas this week I suggest you try these alawada ones because they’re out of this world

Um absolutely delicious look away It’s Gonna Get Dangerous in here as always cloud and I are wishing you the best we absolutely adore you we hope you like during enchiladas today and on that one we’ll see you guys tomorrow bye adios