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- Who doesn't love Mexican food?
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You know, I would say that we have more Mexican restaurants
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in this town than any other themed restaurant.
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- [Teresa] We have a lot.
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- Got a lot don't we Teresa?
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'Cause everybody loves it and it's reasonable.
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You can go out to eat without putting a second mortgage
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on the house, which is good.
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So, I'm making enchiladas for us
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and they are called the perfect enchilada.
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So, I'm gonna start with a little vegetable oil right there.
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And I'm gonna add my flour.
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And we're gonna risk that really, really quickly
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Yeah, see how that...
1:01
That disintegrated pretty quickly, that went good.
1:05
All right so, I've got enchilada sauce.
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I've got two cups of chicken stock.
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I've got, let me see.
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I can't remember what that is.
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And seasoning salt and then we've got black pepper.
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So, we are slowly gonna add our liquids.
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And I think I'm gonna start with the enchilada sauce.
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And we are using a red enchilada.
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All right, so I'm gonna put my seasoning.
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And then once this starts to cook a little bit
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we're gonna add our chicken stock.
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And then we're gonna move on to
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the insides of our enchiladas.
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All right, so now I'm going to in our chicken stock
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and let all of this keep thickening.
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And we want to make sure that we keep our whisk on it.
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We don't want it to get thick and then start sticking.
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I'm gonna turn that up just a wee little bit.
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I think I'm actually gonna change eyes
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and we're gonna start browning our meat.
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So, we've got like a pound and a half of ground beef.
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We're gonna start browning that.
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I'm gonna go ahead and put those onions in there.
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I don't know if y'all have ever heard of a...
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What was the name of that onion
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that Sherry gave us for-
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- [Eddie] Strawberry.
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I don't know where it got that name Eddie
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because these onions are like this big.
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It's the biggest onion that I've ever seen
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and they're called strawberry onions.
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If y'all ever get an opportunity to
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get your hands on a strawberry onion.
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- Would you say it's like a sweet onion though?
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- Yeah, it reminded me of the Vidalia
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in the sweetness of it.
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And that was one huge...
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That was one huge onion.
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And I have no idea where they're grown, I have no idea.
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All right, this is not getting thick yet, is it?
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So, I'm gonna turn that up a little bit more.
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Our meat is ready Eddie and I've already drained it.
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So, now I'm going to add two cans of green chilies.
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And that's gonna kick up the flavor of that beef.
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So, I'm gonna take this off the eye.
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Okay, we're fixing to put these enchiladas together.
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And oh, uh oh, uh oh, uh oh.
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That one's got a broken leg.
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You want to dip these very,
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very quickly in your enchilada sauce
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because you see what'll happen if you don't.
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I'm gonna have to be quicker.
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I'm gonna have to be quicker than that.
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This might be a hard job to do y'all.
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I think we probably should have refrigerated these.
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You know what I'm gonna do?
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- [Eddie] Brush them.
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- I'm just gonna pour it on.
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because I think it'd been better
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if it'd been ice cold Eddie.
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- Just gonna pour some on there.
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Then I'm just gonna flip them.
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What are you meowing about?
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What is that girl meowing about?
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Say it's about to get supper time.
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I'm not gonna fool with those, they tore up.
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I'm just gonna throw them out.
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And use these that are not tearing.
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I'm gonna stuff these with meat.
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And you can put whatever you like in yours.
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And I'm gonna put a little black olive
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and a little green pepper.
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And Teresa has got these minced so nicely.
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Right, I want to spray my...
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My pan though before I start loading them up.
7:52
I might've got too much meat in this one Eddie.
8:00
And that one wanted to take tear too.
8:05
So, I don't think I'm gonna put as much meat in that one.
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And I'm probably gonna make some without the black olives.
8:19
Because Micheal and I don't really care for black olives,
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I'm gonna make this row with black olives.
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I forgot to put the cheese on them.
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And those three are gonna be without cheese.
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And the rest of the ones are gonna have cheese.
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And I am gonna start putting the cheese on the bottom.
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And then, you know, I think this is probably one reason why
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Mexican food is so very reasonable.
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Is because a little bit of that meat will go a long way.
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Okay, I would suggest when you make enchiladas
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that you get maybe the flour tortilla.
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Because the corn tortilla tends to tear up
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So, that's just a quick tip for y'all.
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All right, now I'm gonna add.
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So, I just put my green onions on top.
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And I'm gonna put some more cheese.
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Those three didn't have any cheese, so.
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I'll make that and a little heavier.
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And now we're just going to spoon our extra sauce
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over our enchiladas.
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- [Eddie] Do you think you can make this ahead of time
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and refrigerate it and put it on there?
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- Oh my goodness, yes Eddie.
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- [Eddie] Just the way it is?
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- Just the way it is.
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Put it in the refrigerator until you're ready
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to start baking, baking it off.
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It looks pretty doesn't it?
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- And I love the green spring onion,
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we call them spring onions in the south.
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Some people call them like shallots or something don't they?
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- [Eddie] Scallions or-
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- Scallions, yeah scallions.
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Okay, so we're gonna put this in the oven
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and we're gonna bake it off until it's hot and bubbly
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'cause remember everything is cooked in it.
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We just want to get them piping hot
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and maybe serve them with some refried beans or rice.
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I think I liked the rice with mine.
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Okay, 350 until hot and bubbly.
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What do y'all think?
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- [Eddie] Looks good.
11:51
What a delicious economical supper.
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Mm mm, I want a taste so bad.
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Even though it's bubbling.
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This is one of those dishes that you can
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sneak a bite out of and nobody will be the wiser, right.
12:22
Oh, that looks so good.
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This definitely needs rice y'all.
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This is a great recipe I think for a beginner.
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You know or a young adult wanting to get into the kitchen
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and start to experiment and cook a little bit.
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Because it's really kind of just a put together thing.
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It's good, it's just so hot y'all.
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I can't eat it like I'd like to.
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But it's not quite time for supper anyway.
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So, I'm going to let it cool off for a little while.
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So, y'all have a great evening
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and I'm sending y'all love and best dishes.
