Easy Chicken Enchiladas - Food Wishes 

Check out the recipe: www.allrecipes.com/Recipe/275446/Easy-Red-Chicken-Enchiladas/

"boss of your sauce" AND "hot roux, cold liquid, no lumps"? chef john's bringing out the classics for this one.

Over the years I have come to realize that the only recipe channel I can blindly trust in is Food Wishes. EVERY SINGLE TIME I make one of Chef John’s recipes, I am NEVER disappointed in the results. This is definitely the go to channel for recipes.

I just laughed so hard at the end! It's midnight and I'm by myself laughing in the dark. Thanks chef John! It's been a rough day for me. Needed the laugh.

Chef John's nugget of daily wisdom - "Its a proven fact that food can sense fear" This looks fantastic and well worth the time it'll take to make it.

"Never cook scared," truer words have never been spoken

DISCLAIMER: This sauce is a quick and easy Tex-Mex version of red enchilada sauce, and in no way intended to pass as real Mexican-style enchilada sauce.

Can Chef John just read me bedtime stories or motivational podcasts, whatever! He is good for the soul. I am going to try this recipe tomorrow :D

"I do find the reach-around a little challenging" I'm in tears! 🤣

"It's a proven fact that food can sense fear"...thanks for the insight Chef John

_You are, after all, the Spanish Armada of your Easy Chicken Enchilada!_

Even if the food isn't to your taste, the entertainment is first class!!!!! Had me chuckling at the end.

Topping this with sour cream and guacamole!?! You’re my spirit animal!

Hey Chef John, you revolutionised home cooking for me! Just wanted to say thanks, you really helped up one of the most enjoyable parts of my life for me!

"Food can sense fear" That was great! 🤣🤣🤣

Three things: 1. You make me laugh. Out loud. 2. Homemade enchilada sauce; ALWAYS -it's too easy not to. 3. That looks so delicious.

Made these. Entire family agreed - hands down, the best chicken enchiladas any of us EVER had. We marinated chicken thighs overnight in a chipotle marinade and grilled and chopped them up for these beauties. Followed this recipe without any variation except used shredded pepper jack. Outstanding results!

I'm going to make this in a few weeks for a potluck dinner at church. Since it's for a lot of people, I'm thinking of doing it in a lasagna pan and cut or tear the tortillas in smaller pieces before layering to make serving easier. No knife needed to cut. Your recipes are always a big hit when I prepare a dish for family and others.I also tell people where to find the recipe on your RU-vid channel. I ALWAYS give credit where it's due. Thanks for making my cooking a big success.

Eres, después de todo, el Guillermo del Toro de tus enchiladas de pollo.

I visited San Francisco 20 years ago for a week and have been dreaming about that amazing place ever since. Best Mexican food

When you are in such a rush to get the bite of food to your mouth that you flail the bite about the kitchen, you know it's good! How many times have I tasted my spicy Tom Yum soup as it is simmering on the stove and sprayed the front of my microwave with atomized soup? Countless times. Can't wait to dominate this recipe. Hatch Chili season here in Tulsa, OK and have a pot of chili, infused with oven charred Hatch Chilies bubbling away on the stove! Cooking is my passion and this channel continues to inspire me, always!

"I do find the reach around a little bit challenging" thats what he said 😁

You are, after all, the Eric Estrada of your chicken enchiladas....😋😋😋I had to guys🤣

"Whoops I just dropped it again" LOL, thanks for the entertainment Chef John!

I literally watch your videos for your singing voice and the comic relief. Also your recipes are delectable. Love this channel

While sipping Micheladas, And munching enchiladas... Chef John, begins feeling quite queasy. If he goes don’t you fret, And never forget- His videos make cooking easy. And the internet is forever.

I have made 6 food wishes recipes this month. I’m very close to filling a salt shaker with cayenne.

I think this is one of the best enchilada sauce recipes I have ever seen. The Ancho chili had a great flavor!!

omfg 20 seconds in and I already pressed the like button. your humor will never get old... it seriously is the highlight of my day.

I am in love with this man's cadence and intonation, it's incredible and unique and kind and funny... Is that weird?

Just made this for dinner and my partner and I loved it. Here’s a tip: add a little bit of vinegar and garlic powder to the enchilada sauce. We think it elevates it to the next level.

Made this for dinner tonight. Absolutely delicious and husband raving about it. Did not have any ancho chile on hand so had to use ordinary chili powder. Only used 1 tablespoon of chili powder, 1/2 tablespoon of cumin, 1/2 teaspoon of red pepper, pinch of cinnamon, 1/2 tablespoon of paprika. Otherwise followed recipe as written. Made 5 enchiladas but still have enough sauce and filling for two more. Am going to buy some ancho chile so I can make exactly as written next time. But can't imagine how much better it could be. Thanks John for another great recipe.

Oh my gosh these enchiladas look amazing chef John! I love your videos and have tried many recipes. They’re all amazing, thank you for sharing them with us. Greetings from Australia 🇦🇺

Had me laughing out really loud at 2am....so funny this guy!

Long hard day, time to relax with Chef John making chicken enchiladas!

Again you managed to put a smile on my face, Chef. Thank you for the many moments of laughter and happiness.

Whoever narrates this needs to narrate every food video that exists. Extremely entertaining! 😂

I didn't know I wanted this recipe so bad !!! Gracias Cocinero Juan !!!!

Chef John, this recipe is an absolute triumph. Thank you! I used the sauce recipe, but due to a vegetarian wife, I replaced the chicken with layers of zucchini (courgette), black beans and finally sweet corn.

As a Mexican, I was a little scared to watch this. It is an interesting take on the preparation of enchiladas but I genuinely think this would be a delicious recipe. You have the concepts down, even if the execution is different. Very cool! I haven't tried a bad recipe from your channel and I'm sure even these would be amazing.

i roast my onions, tomatoes and guajillo chile in a pan with no oil (like when you roast eggplant for baba ganoush) and that gives it such a nice flavour and color! oh, the scent!

You are so hilarious! You lift my spirits. I always search for any recipe here first because I know it will be so much fun to watch. Really glad you are sharing your cooking life with us!

I luv how chef john just stands in the kitchen munching his creation in the end

This is like a more delicious version of the enchilada sauce I made back when I had no money. Flour, oil, chili powder, cumin, vegetable scrap broth. Thanks chef John!!! You're the best

+1 on cumin being underrated. This is what we always called Texas chili gravy (or just chili gravy, being in Texas). We made almost exactly the same way but with beef stock. Great stuff! Going to try this soon!

Hahahahahaha!!! Nothing could possibly go wrong? I always forget how you like a tiny bit of food with your heat. LOL

I've promised myself to never watch Chef John's recipes with full stomach so it won't be torture watching him spoon through it at the end, but still salivated on this one at the end. SOB.

I lived in southern New Mexico for a few years. Stacked enchiladas with red or green chili sauce was the norm for 99% of the restaurants. I still make'em that way for the family. Great video, love the cast iron pan presentation.

Loved the sauce - the cinnamon was sublime!

We make stacked enchiladas in New Mexico. But we use Chimayo for our chile colorado, and it’s not really an enchilada sauce per se, it’s just a chile sauce we use for pretty much everything. 😁

have to admit I've started watching chef John's videos for his unique singsong delivery, which is addictive after a time. I find myself trying to predict and mimic the highs and speed ups in the cadence. Yes the recipe is wonderful as well.

Watching Chef John struggle with the spoon and fork is the most realistic shot of what really happens when you eat. I couldn't stop laughing. It the world of plastic "perfection", I loved seeing that!

Great! It looks delicious!

The way Chef John proceeds to frustratingly destroy the enchilada after he failed multiple times to get it in the spoon/fork had me giggling.

Love your running commentary. Chef John you are my favorite chef. You have a sense of cooking

At this point I can't remember what random video got me started on your channel, but I've been hooked all night/morning! Sure, the food looks delicious, but it's you that's caught my eye (well... my ears really). I think I've finally found the Bob Ross of cooking, and I'm only 3m people late! Thank you!

In our region of Chihuahua Mexico we make them stacked not rolled. We call them Enchiladas Montadas.

Summer body wasnt happening anyway.. Edit: this really blew up. I've never had a comment with this many likes before. Please stop! I can't handle fame.

Holy moly! This looks out of this world crazy delicious!! Normally, our go to Mexican food is tacos. Quick, easy & so good. I think this recipe will start getting rotated into the lineup. !Muy deliciosa!

My grandmother has been making stacked enchiladas since before I was born (I’m 52) and they are very versatile. I’ve had dinner parties and made them on a cookie sheet with beef, chicken and vegetable version on the same sheet. You are however missing one key ingredient. Fried egg! The runny yolk adds a richness that make this dish truly extraordinary and authentic. I sometimes ask for fried eggs on restaurant enchiladas and get strange looks. Not because it’s weird, but because most non Mexicans don’t know about it. Anyways, different recipes, same method. Excellent video!

7:10 i did something similar to this once. Took a hot pan out of the oven, took a picture to send to a friend (bragging about my tasty snack of course) but took the towel out of the way first before going in for a bite, and grabbed the edge of the pan to steady it while i took a bite and got a first degree burn for my hubris.

Looks fantastic! Ive been wanting to make enchiladas!! Have I told you lately that I love you? Thanks so much chef!!! Xx

I like the raw honesty in this video

Chef John is a national treasure.

"Food can sense fear" LOL These look amazing. I shouldn't watch food videos while pregnant! :) The stacking just turns out look so beautiful on the presentation too.

3:38 You are, after all, the Bob Ross, of your red enchilada sauce.

When I was little my mom would do something like this we called it entomatadas. Between these and chilaquiles the sauce and tortilla combo has always been very versatile.

굉장히 맛있는 음식이네요. 멋진 치킨 음식인 갓 같아요. 한 숟가락 뜨시다가 흘리신 것 어무 귀여우시네요. 🤗

Love that freakishly small cast iron skillet.

Cumin underrated?? I use that so much!

Made this today, the sauce is fantastic; I used leftover smoked brisket it was out if this world good. Thanks Chef John

My uncle from New Mexico makes a roux for his enchilada sauce and layers them as well as tops them with an egg, I love them. My mom from Mexico completely different recipe very "authentic" (from Sinaloa) I love those too. Me, I use my mom's authentic recipe but I don't roll them I layer them because I'm lazy and top them with an egg because that's the way I like them. Chef John yours look delicious, I will definitely try them. You make me a better cook.

Graham Kerr used to say, concerning tomato paste, this is the Maillard reaction! I used to love to watch his show- very funny & entertaining like you, Chef John. ;)

"Hot Flexible Tortillas" I think I found the name of my pop band.

Hola desde España. Thank you Jeffe John for your entertaining, clear, concise and easy to follow recipes. I have cooked and enjoyed many of your dishes.

I made this tonight and it was big hit among my family. I had a few hiccups but none that wasn’t fixable. My sauce had bits of chicken because the chicken stock I used came from some chicken I had boiled yesterday for a different meal which was good. I made the sauce and it almost turned into a spaghetti sauce because I added to much tomato paste, which I balanced out with more spices and more broth being add to the mix. The only thing I personally would change is when cooking the onions also cooking the garlic in the butter and oil. Loved it thank you for the recipe!

We use Gochujang Mama's sauce recipe and love it. We'll have to try this more Tex-Mex version. Looks great.

the spoon had me cracking 🤣🤣🤣

You are the Best Chef John! I have watched your videos for years now, You never fail to impress!!!

My mom never wanted Mexican food, but I got her to accept some enchiladas, only with a wonderful, mixed, summer vegetable concoction that the _Sunset_ I found in a waiting room called _"colache":_ fresh corn, zucchini, onions, tomatoes, fried together and seasoned with S&P and cilantro. She loved this so much that she requested enchiladas and colache on a regular basis in the summer. But in order to get enchiladas in a timely manner, they were always stacked, ever after, never rolled again.

Thanks for the recipe! 🤗🤗

Would my abuela approve of these enchiladas? Hell no. Would I try them because they look delicious? You bet.

I made these last night w the bride and they were AWESOME! However, our sauce was almost a chocolate color. We used the chili powders recommended but noticed that they are brown in color, not red. Just sharing in case someone else notices their sauce looks different. I added a 1/2 tsp of Mexican adobo powder, too. Will make again, it was delish!!!!!

You are the BEST chef on RU-vid. FYI

Me and my sassy hips are here! The party can now begin!

I thought for sure you’d say, “ after all you are the Bob Ross, of your sauce.”

We have a small independent middle-Eastern fried chicken place near us that cooks their chicken in what I think is almost pure corn starch with a crap load of garlic and a little salt. It is just the most delicious stuff!, and is entirely different from regular southern-style fried chicken like the Colonel does. Anyway, we always buy a huge box, eat some that night, then use the rest for various chicken recipes like a sandwich salad mix or as a salad topper. Then I see this and think, now I've found yet another way to put their wonderful fried chicken to good use. Thanks, Chef John!

I've made this a few times now. He ain't lying about the sauce, fellow Food Wishers. Dynamite.

Cumin is an awesome spice. Haha, never cook scared. This sauce looks marvelous. 😋 On my to make list!

Omg the “freakishly small” cast iron skillet, is giving me life. 🙌🏽

Chef John is so unflappable. You had me at immersion blender. It’s going to be in the 90’s this weekend in Kentucky....& I’m SOOOOOOOOO going to make this.

i wish this guy would narrate my life i love how he speaks. im making this now looks delish cheers.

Chef John, how about an 'Easy Mexican Rice' to go with this? ( I've done the stuff from a box but, meh.)

When will Chef John show us a good mole recipe? *WHEN?*

If anyone out there is on the fence about trying this recipe, hop off that fence and make this! I just made it this evening and it was fantastic! It’s good on its own; with a little sour cream, it’s divine.That enchilada sauce is probably the best sauce, of any cuisine, that I’ve ever made in my life - and I’ve been cooking for a long, long time. The only adjustments: I used a pepper jack/cheddar combo and I added a dash of lemon juice to the sauce because it was almost too rich because of the butter. Other than that, I followed the recipe to a T, including a few shakes of cinnamon that I added without fear. I had a large container of chicken broth and a mostly full can of tomato paste in the fridge and I couldn’t think how I would use them up. Then, this recipe! The only thing I was lacking were the tortillas. This dish is going into regular rotation. It’s very good for Sunday meal prep. I have enough food for at least another dinner tomorrow. Maybe Tuesday, as well!

I’ve been watching you for a long time and I have to say you make the best dishes for the food wishes thanks

_You are, after all, the Madonna, of your enchilada disguised as a lasagna!_

You could go mole' with this, especially if you're worried about the "lightness" of the sauce. Add unsweetened cocoa with the spice blend.

Oh chef John ..... you are One part chef and one part comedian !! Love it 😊

Enchilasagna. Awesome idea.