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- My family loves Mexican food.
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I think it's fair to say more American Mexican food.
0:16
Y'all know my aim is not good.
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My aim is not good at all anymore,
0:26
but that's all right, it'll wipe up.
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So I'm gonna start by sauteing my onions
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in a tablespoon of butter, y'all.
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I'm not used to that frying pan being that far away from me.
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So just until they're translucent, not much.
0:48
And I've got my four cups of chicken picked.
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I've got 12 ounces of cream cheese,
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a jar of salsa, and some cumin.
1:01
And we're gonna mix all this together
1:04
and melt that cream cheese.
1:06
And then we're gonna roll that mixture up
1:09
into our flour tortillas.
1:14
All right, y'all, our onions are translucent.
1:18
Now I'm gonna put my cream cheese,
1:22
and of course this is what's gonna make
1:24
those enchiladas so, so good.
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I know I'm getting every bit of that cream cheese on there,
1:31
y'all know me, y'all know me.
1:37
And then half of another eight ounce package.
1:41
And I'm gonna pour the jar of salsa in there.
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Help give it a little liquid so it can melt.
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And that won't take it long.
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It's gonna get real, real creamy, y'all.
2:03
And I'm gonna add my tablespoon of cumin,
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which is gonna give it that kick that we want.
2:16
Yeah, see, it's not gonna take long at all.
2:19
We gonna be in business.
2:22
Okie doke, just that quick, y'all.
2:25
That cream cheese melted.
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Now I'm gonna add my four cups of picked chicken.
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And this is chicken from a whole...
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which makes your chicken dishes so much better
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because a chicken breast alone
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You got, you gotta have the flavor from the dark meat.
2:54
You just gotta, gotta, gotta.
2:57
We're gonna fill our tortilla shells
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I'm gonna measure this out.
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And a half a cup is gonna be very generous.
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Look how pretty that is.
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Seam side down onto our
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Okie doke, look at that.
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They're nice and snug in there.
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I was doing them long ways and Eddie said,
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"I think it'll go the other way."
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So we got our tin and it makes it real, real snug.
4:00
Now, we're gonna pour the rest
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of our enchilada sauce on top of it.
4:09
You know, we'd put a third of the can on the bottom,
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and I'm not gonna put
4:17
our cheese on it right now
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because I just don't like that cheese
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to get hard and crusty.
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until the last few minutes of cooking time.
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Everything's not real hot,
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but it's certainly warm from,
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we just took it off the stove.
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So, all it's got to do now is just heat up,
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it would be wonderful if you wanted to do this
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before you go to work, get your day started,
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put it in the refrigerator, and then pull it out for dinner.
5:00
This is one of those great do-ahead recipes.
5:03
So we're gonna put this in the oven
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350 for about 30 minutes.
5:08
I think it's, yeah, 30 to 40 minutes, but about 20 minutes,
5:13
I'm gonna go pull it out and put the cheese on it.
5:17
We're gonna cut the cheese.
5:19
Okay, y'all, it's been 20 minutes,
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so I think it's safe to cheese our enchiladas.
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This is just gonna be a wonderful, wonderful meal,
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along with the salad and some fresh avocados
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and some diced tomatoes.
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That'll be all we need.
5:54
Am I getting it on there?
5:56
Am I distributing right, Eddie?
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- [Eddie] Looks full.
5:59
- [Paula] Hard for me to tell.
6:03
Hard for the old girl to tell.
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- [Eddie] You're getting it inside the dish,
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- That is a good thing.
6:15
Because sometimes I don't get it inside the dish.
6:18
All right, so we're gonna put this back in
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and if it needs more time,
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I'll bump it up for five more minutes.
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But I want that cheese good and melted.
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I'm just gonna rough chop some green onion tops,
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because I think it'll give it a little bit more flavor
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and make it a little prettier, right?
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- [Director] We're all about pretty.
6:59
- We are all about pretty.
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All right, there is no way
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I can eat a whole one.
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So I'm gonna come in here
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and get me about a third of one.
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And I know it is gonna be so good.
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When I go into a Mexican restaurant,
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I never, never order these enchiladas.
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The more American side of enchiladas is wonderful.
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Y'all must try this, and I think it'll freeze just fine.
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I'm gonna take this to some of my grandchildren.
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It's so good, y'all. Bon appetit.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
