We’re ADDICTED to This Mexican Dish

This traditional Chicken Enchilada Recipe of tortillas coated and fried in a rich enchilada sauce and stuffed with chicken, cheese, and onions is amazing. You will be blown away by the flavors in this dish.

→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/chicken-enchiladas/

→ Ingredients
• 1 shredded chicken recipe
• 1 enchilada sauce recipe
• 16 corn tortillas
• 4 tablespoons avocado oil
• ½ cup small diced raw or caramelized onions
• 1 ½ cups crumbled queso fresco
• 1 shredded head butter leaf lettuce
• optional sliced radishes for garnish

Watch more recipe videos:
Carnitas: https://youtu.be/zAmgZ_dk33w
Tamales: https://youtu.be/XtnI6G49gRI

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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when Mom said we were having enchiladas I knew it was going to be a good day and while we had that techm American version which was still tasty it doesn’t even compare to how good traditional enchiladas are a rich sauce of chilles and spices slow cooked chicken and all the toppings for the recipe of my dreams I think you’re going to love this let’s start with the prep sound good let’s cook we are going to start off with filling and I have one 3 and 1/2 to 4 lb chicken that I broke down into individual parts so the breast the thighs drums and the wings now for this recipe you can absolutely just use one specific cut or a combination as I did and I always like using whole chickens because I feel it’s most economical and they’re very easy to break down you can check out my video on how to do that plus at the end you get a carcass for stock it’s a beautiful thing what we’re going to do is generously season both sides with salt and fresh cracked black pepper and you know my rule season High be about a foot away so that you can cover as much surface area as possible ensuring every single bite is absolutely delicious next I’m just taking our seasoned chicken back over to my cooktop and I’m going to be using a 7q Ron do pot here I want to cover as much surface area as possible so I can get a nice sear on both sides of this chicken I’m turning the heat on to high and I’m going to add in about a tablespoon or two of avocado oil you could use any neutral flavored oil as well well once that oil begins to smoke lightly like this it’s now time to sear so I’m placing our chicken skinside down trying to give it a little bit of space in between so again we sear it and not steam it once the chicken is in there we’re going to immediately take the heat from high heat down to medium heat and we are going to cook it for 3 to 4 minutes untouched then after that time let’s come back and have a look yep that beautiful golden brown I was telling you about flip the chicken over then what I’m going to do is add in a few more more things just to help make this more aromatic and delicious beginning with one peeled and roughly chopped yellow onion you could use a white sweet or red as well then five to six whole garlic Loaves and one bay leaf now this is also a great opportunity to add anything else additional you know how I always tell you to keep those vegetable scraps in the freezer you should definitely pull those out right now going to add in three roughly chopped carrots and three roughly chopped ribs of celery we’re going to cook this for 3 to 4 minutes total then I’m going to deglaze with five cups of good chicken stock got a great homemade recipe that you can check out what we’re going to do is give a gentle season of cor salt and fresh cracked black pepper right over everything we’re going to add a lid we’re going to turn the heat to low low mediumish and cook it for 40 to 50 minutes or until it becomes fork tender and while chicken is a very traditional filling for enchiladas the main reason I’m using it is because it’s a Surefire guarantee that my family will eat it and love it but it is just one of many fillings that you can use maybe try a potato cheso combo or if you love beef or pork use it maybe go vegetarian with a potato carrot combination make this recipe work for you that’s what’s most important all right comies let’s be good cooks and stewards of our time we’re going to get cranking on our sauce while our chicken continues to cook we’re going to start off with some spices here to help make our enchilada sauce that much more delicious I have two teaspoons of sesame seeds 1 teaspoon of seeds four cloves two all spice berries a/4 stick of cinnamon and 8 to 10 black peppercorns now you do not have to use all of these spices you can just use some of them take a look in your cabinet if you’ve got a couple of these perfect what we’re going to do is take these over to my cook toop I’ve got a 5 quart saer pot any sauce pot will work we’re going to add in all these seeds and spices and toast them up for about 4 to 5 minutes over low medium heat while constantly stirring to help make them more air atic which in return will make our sauce much more delicious now you know they’re done when the seeds start to toast up and get light brown like this and they will give off some incredible smells we’re going to remove it from the heat now you can add this to a spice grinder or a mortar and pestle just like I’m going to do now one ingredient that is not optional is 2 tspoons of dry oregano incredibly classic to use in this dish then grab that pestle and move it around the mortar and grind everything until it is finally ground and while you’re at it we some of those delicious toasted seeds right to your nose get those senses working when making this recipe I promise you it makes the process so much more enjoyable next up I have two yellow onions you could also use a red white or sweet we’re slicing off the end slicing in half and peeling it and then we’re going to small dice it I know this seems like a lot of onions but I promise you I’ve got plans for them and just as an FYI those leftover onion peelings and ends you can pop them in the freezer to use for stock or why not just add them to our chicken that’s already cooking this such a great way to utilize these okay let’s head back over to that same 5q sa a pot that we toasted seeds in we’re next going to add in 2 tbspoon of lard and heating it up over medium heat until it’s melted and you could of course use any neutral flavored oil once it is melted we’re adding in our onions then we’re going to immediately give it a gentle season of Co salt maybe like an eighth of a teaspoon just to help draw some moisture from the onions so they Brown quicker now we are going to sauté this while constantly stirring for four to 5 minutes or until they become lightly brown just like this now at this stage we’re turning the heat from medium down to low and we’re going to occasionally stir it for an additional 10 minutes to help caramelize them further this is great timing because we can knock out a little bit more prep with our sauce I have a total of 12 dried chilles got nine ancho chilles and three guo chilles now if you like things comfortably spicy this is a great ratio if you can’t handle it Go all ancho chilies if you love spice go all guo the goal is 12 total chili and Shu just means Scoville heat units but what we need to do here to start is remove the seeds so pull off the stem open up the chilies and remove all the seeds and a little bit of that dried out pith that’s where all that spice is and simply discard it and set all of your seated chilies on a plate and briefly set it to the side let’s go back over to our cooktop have a look at our onions they are nice and browned up and have so much flavor here what we’re going to do at this stage is reserve half of them I promise you I’ve got good plans for these so no worries add the pan back to the burner we’re now adding in five to six whole garlic cloves you could smash these or dice these they’re going to be Blended in the end so it doesn’t much matter but we are going to cook these with the onions on low heat for 5 minutes to help tenderize them up and help draw out some more of those flavors now we’re going to add in our chilies and occasionally stir them over low heat with the onions and garlic for an additional 5 to 6 minutes to help bring out some of the oils from the chilies and make it that much more flavorful but this is good timing because we can go check out our chicken smile you’re on camera remove the lid and oh my God you guys that smells so so good let’s check out the chicken extremely tender what we want to do is remove all of it just set it to the side on a plate and for that stock oh we’ve got plans my friends I’m going to quickly strain it through a shinoa a fine mes strainer will also work well and make sure you get all of that pulp and goodness out so use a spoon to press down on all those vegetables to release as much liquid and flavor as possible now let’s take this stock back over to the cooktop give our dried chilies a look you’ll notice they’ll start to turn a little bit darker color after that 5 to six minutes that’s perfect we’re now going to pour in that extremely flavorful chicken stock in into that pot to glazing and adding so much flavor to our final sauce plus it’s just a great way to utilize every single thing that we’re cooking then at this stage we’re going to grab up those toasted ground spices and add all of that right to the same pot now dried spices should always be added at the beginning of your cooking process because they need to be reconstituted to bring about all their flavors and there’s no better way to do that than right now so that they completely marry with all the other deliciousness going on in this pot we’re going to crank the heat on to high and bring this mixture to a boil once it is boiling we’re going to add on a lid and turn the heat down to low and cook it for 20 to 25 minutes or until the chilies have completely softened now while those are breaking down this is a great time to start shredding up our chicken just remove the skin remove the bones and using your hands or two forks completely Shred the chicken until it’s all prepared and then to keep it warm I’m just going to pop it in a full and covered in foil now another quick thing I’m going to prep is some queso fresco I’m going to use about a cup and a half total don’t worry I’ve got another Block in the refrigerator and I’m just going to crumble it using my hands other options here are cotia Monteray Jack Panella or even a good Mexican cheese blend and you know I love to prepare cheese on parchment paper just easy to transport and it’s simple cleanup now let’s head back over to our cooktop and take a look the smells I just cannot get over how amazing this kitchen smells the chilies are at the perfect consistency they’re nice and soft we’re going to transfer it over to a blender now when you add on the lid be sure to remove that Center calf because this mixture is hot and when you blend it that steam will easily blow this off so we’re just going to replace it with a kitchen towel and let all that hot steam Escape then we’re going to blend it on medium speed just until smooth and all of the ingredients are Incorporated the color the flavor the smells all of this so so good you guys transfer right back into that pot be sure to add a cup or so of water to that blender swish it around and add it in there there’s too much goodness for this to go to waste then what we’re going to do is just simmer it over low heat for about 20 to 25 minutes to help further concentrate the flavor and make it more delicious this is also the time where you want to adjust the seasonings with salt if you find that it’s too spicy a little trick add about 1 to 1 and 1/2 tablespoons of red wine vinegar it will definitely chill out some of that spice now the the consistency you’re looking for is not too thick not too thin almost very similar to a pomodoro sauce but an even better indication is something known as nape where it can beautifully and completely coat the back of a spoon run your finger through the center if the top part of the sauce does not go through that spot where you rubed your finger through you’re in perfect shape and because enchilada means season with Chile that’s exactly what we’re going to do with this sauce and if you looked up in chiladas roas online you’re going to see some variation between recipes and that’s one of the beauties of Mexican Cuisine from Village to village town to town city to City there are going to be some nuances with these classical generational family recipes and I could not love that more I’m here for it all right everything’s ready to roll let me show you what we do now I’m just going to move my enchilada sauce a little bit closer to this other burner it is still plenty warm then I have a large non-stick skillet I’m adding in about 1 to 2 tablespoons of avocado oil I’m turning the heat to low medium medium temperature and then I’m going to take a corn tortilla if you need a homemade recipe I’ve got an awesome one you can check out we are going to completely dip it on both sides in our enchilada sauce and add it right to that non-stick skillet and if your Skillet is big enough you can absolutely do two at one time now we are going to cook this for just 10 to 15 seconds per side all we’re trying to do is make the tortilla a little bit more malleable so that it does not fall apart when we roll it up and believe it or not it’s not nearly as hot as you think it is so I have no problem touching it with my gloved hands after that amount of time on both sides I’m going to remove it I should have done this right next to the pan for ease now to stuff it up I’m going to add a good amount of shredded chicken maybe a/4 to A3 cup next I’m adding on a few tablespoons of the crumbled queso fresco cheese next I’m adding in about a tablespoon of our roasted caramelized onions you could of course use diced raw onions as well but I think these just make it so much better and then carefully and gently fold both sides over so that they overlap and then flip it over just like this then repeat the process until all the ingredients are used while you’re waiting to prepare the other ones you can cover this in foil and keep it in the oven on very low temperatures until you’re ready to add to it and all are finished no matter if a recipe is classical or not you can always figure out how to pull out more flavor using classical techniques not add more ingredients simplify it and let those proper cooking procedures do the heavy lifting all right we’re almost done let’s finish plating these up I’m going to serve just four of them on one plate or a platter and add on an additional quarter to thir cup of that enchilada sauce here another traditional sauce to add on top would be a simple salsa got a great recipe on my website you can check out if you want then I’m going to drizzle on some Mexican cremma you can pick this up from a local Latin supermarket if not you can absolutely use crem fresh or even sour cream then I’m adding a good handful of shredded butterleaf lettuce I just wanted a better lettuce than the traditional Iceberg you could also use green leaf as well then for a little Added Touch I just love serving this up with sliced radishes so so good such a nice punch of flavor then finish it with a little more crumbled queso fresco and the sauce and the flavors are so incredibly rich and delicious this will absolutely blow your mind if you never had traditional enchiladas like these ones and one of the most amazing things about enchiladas is that they’ve been around for centuries they can date it back all the way to Mayan civilization who rolled and cooked stuff tortillas now if you try these enchiladas I don’t think there’s any going back and I told you my family loves chicken and if you do too my chicken tinga is tried and true and jam-packed with flavor the sauce that it’s braising is so good I’ve got an awesome recipe video I’ll see you on there [Music] [Music]