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.

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.

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.

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.

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

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

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.

"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.

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!

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!

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

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

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

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

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

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

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

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.

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

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

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

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

Chef John is a national treasure.

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.

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.

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.

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.

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.

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

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.

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

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 KZfaq channel. I ALWAYS give credit where it's due. Thanks for making my cooking a big success.

Loved the sauce - the cinnamon was sublime!

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

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

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

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

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.

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

Great! It looks delicious!

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 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.

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

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 🇦🇺

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

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.

You're the best of the best, Chef John! And as always, enjoy! ♥️

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!

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.

I can't wait to try this! I fin making enchiladas with the canned and shoolada sauce for a long time period Mexican food is near and dear to my heart as I was raised by Mexican nannies and live close to the border here in San Diego Thank you for all you do! I can't wait to share this with my kids Many blessings to you chef John

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!

+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!

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. 😁

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.

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

Thanks for the recipe! 🤗🤗

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

I'm not sure what I love more, you're recipes or videos. Thanks so much.

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!

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

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

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!

Chef John this is my husband’s favorite and thanks to you I now can make it at home!! Delicious 😋 thank you!

Love that freakishly small cast iron skillet.

"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.

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!

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

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

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. ;)

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!

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

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

Cumin underrated?? I use that so much!

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

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!!!!!

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.

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

I like the raw honesty in this video

Yes! Cumin is underrated! It's the heart of so many amazing dishes, totally impossible to imitate

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

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

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 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.

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 🤣🤣🤣

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.

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.

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

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

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.

Enchilasagna. Awesome idea.

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

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

Just made this for dinner... delish. I boiled the chicken in the water for the red sauce instead of frying the chicken, turned out very very good. 💯❤

Yummm! I love how it looks cooked in its own little pan