good morning youtube all right i'm going to show you how to feed a whole lot of family with
not a whole lot of effort we're going to make a homemade enchilada casserole
and it is delicious it feeds 532 people and it is easy to put together you're
going to love this one i've even got a happy teenager on the other side of this
camera giving me thumbs up we know this works all right let's cook y'all we got a family to feed
okay let us make our chicken enchiladas okay so i've got a pan over here well it would help if
i'd actually turn the stove on medium low a little bit of cooking spray and while i've got this out
i've got a big old casserole dish this one is the 9x13
it's not quite enough to handle the size of the tortillas that i have
but we'll make it work we'll squish it with the ends okay so all i'm going to do here
is saute the vegetables that are going to go into the fillings for the enchiladas
so i have one poblano pepper and one jalapeno pepper that i minced up
my enchilada sauce has a little bit of heat to it not time let's put a little bit and the jalapeno
will give a little bit of heat but those are different heats different flavors different levels
so hopefully we get a nice brown warm set of flavors but at this stage we're just gonna
let this saute for about five or six minutes until it's nice and fragrant and i've got my
oven preheating to 350 degrees i have about two and a half chicken breasts that i had left over
and i just shredded that up sorry coming to the camera i have four cups of homemade enchilada
sauce which i will put a link in the video to how to make that and then i have a whole bunch of
mexican blend cheese over there because it's gotta have cheese so five or six minutes we'll be back
okay here we go so our peppers and onions have softened up a good bit we're gonna make our
filling and roll these up all right so i know normally you don't put hot in the cooked food
but we're actually going straight into the oven with this so here we go and when it comes to your
filling really the sky is the limit y'all okay you can do all kinds of stuff you can add beans which
trick this is a good trick actually for whatever reason if you want to use less meat for a long
long long time i did this because i had no money i would use a little bit of chicken
say one single chicken breast and i would use lots and lots of black beans um and then i could
use fewer a less amount of chicken and i would use like just scans amount of cheese right um
so that's one that's great uh if you really want to stretch your budget if you want to eat
less meat that's one great way to do it okay so that was about a third of a cup of sour cream
which we're putting in here because we want the filling to end up being creamy and gooey
right and so i'm only going to add just enough to the filling to kind of achieve that result
and if it's creamy and gooey it's going to be delicious all right so i've got about how much
is that that's about a cup and a half of that shredded mexican cheese which will melt together
once it gets hot all the way through and help hold our enchiladas together on the inside although
quite honestly y'all i have never had an enchilada baked in a casserole and when you cut into it
didn't just become a goopy globby delicious gooey mess okay so our enchilada sauce just a touch
maybe a half a cup all right so this one gets mixed together and it is time
to do our little enchilada assembly line this is pretty good this consistency is going to get
just about exactly what we want
see perfect now before we do anything remember the number one rule is
make sure you like what you got going on
and i do that's pretty good stuff
all right taste it before you start rolling it up because by the time you get it
rolled up and baked in the oven it's going to be too late all right let's see
what we're looking at here's a 1 3 cup measure you don't want to over fill your tortillas
all right so that's just a little more than a third of a cup and then we just spread it out
that's going to be just about perfect okay
all right so then you do a roll you see what i'm doing here guys
it's only visible all right so we're gonna roll
just like that and then seam here's your seam right into our casserole dish
boom i'll show you how to do another one then i won't make you watch me
i won't make you watch me shoo roll 58 000 tortillas now you can also if you want
make a giant batch like let's say you have a family that's like a normal size not like mine
put these cut these in half put them in a smaller dish
freeze one of them they freeze beautifully boom you've cooked once
and dinner twice that's a win-win there we go all right i'm going to finish rolling these and
i'll be back to show you what it looks like what it looks like to try to speak correctly
all right all rolled up i had four more that i could get out of there
all right so at this point cover this with as much of your enchilada sauce as you can manage
be careful on these top ones where they touch the sides of the of the deal you kind of want to tuck
those down otherwise your sauce is just going to like hit right there and roll right over the side
so we just do it this way spread it out
homemade enchilada sauce is like
so easy takes about five minutes uses primarily stuff you already have
spices from the pantry tastes so much better than anything you can buy
it's delicious if you want to look like just an absolute rock star make your own enchilada sauce
really does make a difference okay so there we go
we watched our little edges also something else you probably want to put a rack not a rack a
baking sheet underneath this in the oven
to catch any spillovers which
and are on the likely side because i tend to go a little overboard when i fill
anything including casserole dishes so however much cheese you put on
top of that that's between you and god i'd say i'm putting two to three cups
which you know okay fine there we go how much was in here originally 32 ounces
yeah between what i put in the filling
here we go all right 350 degree oven um 35-40 minutes let's go
wait a minute i gotta show them something
here that's what fabulous sounds like all right let's dig in here oh i already have a plate
all right we'll do it that way so let's see
if i can find a spoon close enough all right so we were right at
35 minutes all right
i don't worry too much about like serving out one entire enchilada i really just you know this is
like a casserole situation going on in here so we're going to come after that that way
all right nelly
yeah gooey cheese and all
so then just so i don't experiment too much on my family
yep
oh my god yeah
you should make this because i'm pretty good at this cooking thing
you