CHEESY, MELTY & SPICY JALISCO ENCHILADAS (VIEWER SUBMISSION) | SAM THE COOKING GUY
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- čas přidán 10. 06. 2024
- Cheesy, melty, spicy, delicious...all words that can describe the enchiladas we've done in the past. The question now is - how will this viewer submitted recipe for Jalisco Enchiladas turn out?!
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00:00 Intro & Knife Winner
1:08 Boiling Vegetables
2:23 Blending Vegetables & Making Salsa
3:36 Frying Garlic & Adding Salsa
4:59 Adding Sour Cream
5:14 Building Filling
6:12 Building Enchiladas
7:33 Baking Instructions
7:52 The Reveal & Serving
8:39 First Bite
9:16 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
-
THANK YOU ❗️ - Zábava
If anyone is wondering if Sam cooked these the way I do, I can confirm. He made it exactly the way I do. The only thing I do differently is leave out the serranos and use the jalapeños without seeds because my wife can’t handle the heat. But I make a hot batch of salsa to top with.
Dude - made them yesterday. 10/10
Great recipe. Definitely making this soon.
Gonna make it today bro I can’t wait. Ty for this recipe
@@lemeleme Glad to hear man. When I make mine, I just use the whole chicken. I usually get about three 9x13 trays. We eat one and wrap the other two in foil and freeze them. You can pop them in the oven just like any other frozen enchilada or lasagna. It’s no more work really and they taste just as good as the freshly made ones. I don’t even care if I don’t get a knife out of it, though I’ve drooled over them for years. Just happy to hear of so many people saving money by making their own delicious food.
@@03cobrah I have a killer potato soup recipe I’ve tweaked over the years. I know. Soup doesn’t sound interesting but my family likes it equally as good as the enchiladas. Very intense flavor. I’m gonna type it up and send to Sam as well. If I send him the cheesy garlic biscuits recipe I use, maybe it will catch his eye and he’ll make another video. I don’t even need a knife out of it. So if he ever makes it, listen for my profile name, Survivalguy, and make that as well. Every time I take it to a potluck, everyone asks for the recipe. I don’t guard my recipes. Why? Spread the knowledge.
I have lived in Jalisco for 13 years. All I can say is, "YES, YES, YES, YES," in a "When Harry Met Sally" kind of way. So happy to see this recipe on your channel!
I’m glad to see your comment, so it’s pretty close to authentic yeh?
@@blueenglishstaffybreeder6956 In truth, I would say, "sort of." I love enchiladas, and they look delicious! Authentic? Not quite. There are so many ways to make enchiladas though. In Jalisco, they are most commonly served with a red or green sauce, and sometimes a mole sauce, although that is more common in Oaxaca. I will be making this recipe later today. The one thing I'll do differently is char the chilis before blending them. These look fantastic!
Can you just use the sauce?
Or put the sauce into pastry to deep fry?
I have lived most of my life in Jalisco, owner of a popular restaurant for over 40 years and have never seen anything like this here. Looks tasty but not sure where the Jalisco moniker comes from.
I’ve been making these enchiladas for years, and had no idea they were Jalisco enchiladas. The more you know. I prefer slightly fried corn tortillas, they hold firm texture opposed to flour that gets mushy.
My question was whether you could use corn. Thanks for clearing it up.
Yeah you don’t make enchiladas with flour tortillas
I've never had an enchilada made with a flour tortilla before. I'm sure they are still good though.
I prefer corn tortillas for taste, so I will try your suggestion. I’m assuming it’s just a quick dip in hot oil?
@@pianodjr Yes sir, just quick enough to firm them up, but still being malleable enough to roll
yeah, dont boil the tomatillos and chiles, instead place them under direct fire until charred and then blend into a salsa
also, wrong kind of totrillas
Good lord, thank you for making your subscriptions public Enrique 👏
huh? not sure what you meant but yeah thanks for checking them, not weird at all
I'm thinking of smoking them instead. Thoughts?
I'm thinking of just eating them raw, anyone else?
Made these tonight. Absolutely wonderful. Cooking with tomatillos lately has been an inspiration.
Here's my additions. I don't like the idea of boiling any vegetables when the alternative is too fire roast. Put everything into a Ziploc bag with olive oil and shake vigorously. Grill them for 20 minutes or so until they are softened. Let them cool and add to the blender. I'm not 100% certain that it's better than boiling, but common sense tells me that it's going to add a deeper level of flavor. It seems like it did to me.
Also, I included a teaspoon of Mexican oregano and half a teaspoon of cumin. Check your salt levels.
Agreed! Broil/Roast the veggies.. not boil..
Definitely trying this recipe!!!
Love it when Max adds the cinematic aspect ratio during the WOW moments!
Dude! I love watching your channel and the unfiltered discussion. Don’t ever change! This recipe is next on my list!
This is fun!!! Even if Sam doesn't make all these recipes, people are sharing things I'll definitely try. Thanks everyone for your ideas 😊
I live in Guadalajara, I have never seen these! They look awesome, also in 44 years, I have never tried flour tortilla enchiladas!
Dont use flour tortillas, to mushy and gross to eat, I made a mistake making enchiladas with them, I threw the rest in the garbage.😢
Because then they’d be burritos
@@user-ey2ei5yv3fOk, so now, 2 people have said to not use flour ones. romanwoodcutter mentioned it too.
So, corn tortillas it is.
@@titocarbonelli-hernandez2659 Thank you for this. It absolutely drives me nuts when people make wet burritos and call them enchiladas.
Interesting. I have always used flour and all my family. I think it tastes great. But i am also not a big fan of the rubbery corn tortillas
Great video, Sam. I look forward to watching your videos every Monday, Wednesday, and Friday. You are the highlight of my day. Keep up the great work!
This looks amazing!!! Going to try for sure!
I was so excited to find out what these were, imagine the letdown when I realized they're "only" my mom's Chicken Enchiladas that I've been eating for almost 50 years. Truly there was no letdown, they're fantastic and tomorrow is her 87th birthday and we're making them for her dinner.
That's so cool. I hope your mum loves them and has/is having a fantastic birthday.
You SAY the recipe's below, but I sure couldn't find it. I took the time to watch again and write it out, because I am definitely making this. Looks delicious!
Check the transcript.
there is nothing in the transcript...
@@persnikitty3570
Right? I’m too lazy to write this out, I’ll probably just try to remember the steps instead!
I came here to say the same thing. He says the recipe is below at least twice. That's my one gripe with this channel is I can't easily save the recipe for later.
I can't find it either.
Oh I’m making these this week. Thanks!
Wow, that looks awesome! thanks for sharing this recipe!
Nice video Sam close, but the tortillas, should be corn tort, authentic, as a starter, but still, these look amazing
I believe those are corn tortillas. He just didn’t flash fry them before rolling them.
@@randymousley1427 Not only did he show flour tortillas, he plainly stated, "These are flour tortillas." It can't get any clearer than that.
He literally says flour tortillas.@@randymousley1427
Yep, flour tortillas should only be used for smothered burritos. If you make enchiladas with flour tortillas it gets a weird gummy texture
Yup. The reason for flour tortillas came from Iberian Jews immigrants to Mexico who didn’t eat corn because it wasn’t Kosher. A lot of them settled in what is now Texas. That’s why you see flour tortillas in a lot of the Mexican cuisine around the border.@@sonevgirl6331
HELLO SAM
MAKE YOUR FAVOURITE TUNA STEAK RECIPES !
Made this for my fam today. It was delicious!
My tummy is growling! That looks fantastic!
MARCH Authentic Hungarian Chicken Paprikash!
Spaetzle ingredients:
2 eggs
1 and 3/4 cup flour
1 pinch of salt
1 and 1/4 cups of milk or water
1tbs oil
Water for boiling
Salted butter for tossing
Stew ingredients:
4 bone in or boneless chicken thighs (skin is optional as it doesn't get crispy)
2 small onions finely chopped
1 and 1/2 tbs Hungarian paprika + extra for thickening
1-2 tomatoes
1-2 Hungarian sweet peppers (similar to banana wax peppers)
1 scant cup sour cream
2tbs flour
2tbs oil or lard
Method for Spaetzle:
Combine and mix dry ingredients then add wet to combine. The batter should be on the thick side, so adjust as needed. The batter can either be spooned in about the size of gnocchi into the boiling water or put through the large holes of a horizontal grater to form droplets. Once they rise to the top of the water they are done and can be transferred to a bowl and tossed in butter.
Method for stew:
Sauté the finely chopped onions in a little oil until translucent, remove from heat and stir in the paprika. Note the paprika will bloom in the pan, so if you want to add more now is the time to do it. Season with salt & pepper.
Mix well, add a touch of water and simmer. Remember to add more water if it's getting too thick
Add the chicken and return pan to the stove.
Add pepper and tomatoes. Put the lid on, reduce the heat and simmer chicken until tender. If needed gradually add some water a little at a time, to thin out the gravy a bit.
Using a small bowl, mix flour into the sour cream. Stir until smooth. Add some of the gravy into the sour cream and flour mixture a little at a time, mix until it's blended.
Remove the pot from the stove, remove the chicken. Add the sour cream mixture to the sauce mix it well and put the chicken back and simmer for 4-5 minutes more. Check chicken temperature, if correct turn off the burner and leave covered.
My ex-wife is Bavarian, oil does NOT belong in Spaetzle...ever. They actually make Spaetzle makers to make your life easier. Fill the square container and slide it back and forth over broth if for soup but mostly over simmering water. They run about 13 to 16 bucks, get the stainless steel ones. Clean with cold water only or the batter will stick to your maker and you will regret it. trust me. After all the batter is off Hot soapy water. Most of them come with the basic recipe.
@@jimmydough407The oil goes into the water not the batter. It's there to prevent the dumplings from sticking together.
Good god i feel bad for vegans.
lol I’m going to veganize it 😊
No one is forced to be vegan, son!
Same goes with religious Jews who don’t eat 🐖
@@joeb4142 how dare you 🤣
Agreed!
I don't know how they do it. I would starve to death. I'm a meat and potatoes kinda man
I'm trying this for sure!
I love these subscriber recipe videos. It gives another take on things especially from other cultures. That french onion subscriber video is a dream come true as a french onion soup lover. Been watching sam for 5 years now and made so many recipies. Im definitely trying this one tomorrow night for the fam
Bacon wrapped, Goat cheese stuffed mini bell peppers!
Goat cheese, shallots, garlic, shredded Jack, salt and pepper. Mix and stuff into mini bell peppers. Wrap with bacon and bake or smoke until bacon is crispy. Drizzle with balsamic if you're fancy.
Dam son!! Im gonna give that a go.
@@Last_Chance. Are you gonna do it up fancy or not fancy? But, yeah, either way, I'm copying/pasting that for near future assembly.
@@bikeny not sure but definitely going to do it
Yum - that sounds good. Have done a red bell pepper "boat" (like 1/4 of a pepper) filled with goat cheese and then roasted on grill then drizzled with hot honey. But love the idea of bacon and a balsamic drizz!
March:
5 Star Loco Moco
I usually eye-ball everything, but these measurements should be pretty close...
For the burger, mix:
- 1 lb of ground beef (80/20 or 85/15)
- equal parts of salt, black pepper, garlic powder onion powder (1 tbs)
- split into 4 quarter-lb or 2 half-lb balls
- form balls into a patty shape, pan fry to desired doneness, set aside somewhere warm
For the gravy:
- remove excessive oil if more than 1 tbs
- add 1 tbs of truffle oil
- add diced onions and dice mushrooms (I like shitake)
- cook down until mushrooms are dry and onions are somewhat caramelized
- add salt, black pepper, onion powder (1 tbs)
- add 1 tbs roasted garlic (squeezable bottle)
- add 1 tbs of gochujang paste (optional)
- add couple splashes of Worchestiire sauce
- stir for 1 min, add 2 tbs of flour
- stir for 1 min, add cup of beef broth, bone broth, or water (if water, you'll need to add more salt later)
- bring to boil, then simmer and stir 10-15 min or until thicken
Cook any rice you want, I do Jasmine.
Plating:
- rice form in bowl, set on plate
- patty on top of rice
- egg on top of patty (traditionally with one sunny side up egg, but I do an egg tornado with two beaten eggs)
- gravy ladled on top of egg
- drizzle chili oil
- diced chives
I’d love to see Sam do the egg tornado part… but they have to leave in the takes where he screws it up
Love the Loco Moco idea! On my last trip to Hawaii, I discovered I liked it way better with sliced rounds of Portuguese sausage, instead of the ground beef patty.
@@Adam13Chalmers I see... That's really similar to longcilog in that way (Filipino dish)
"Set aside somewhere". 😅
my mouth is dripping in anticipation for these.....trying this week for sure 😊😊
I am LOVING app these recipes! Im g9ing to have to hope to find one of my mom's old favorites! Thank you, Sam!
Great video as always. You probably didn't think anyone would notice but at 4:50 your spatula falls into the salsa and I exclaimed "I saw that!" haha
Oh you must be a genius then! lol
March: Salmon Bowl Sam, it’s my birthday month and I want to share my husband’s favorite!
-Salmon-skinless and cut into 1 inch chunks
-Sriracha
-Fresh lime juice
-Soy sauce
-Panko
-BFF
-Rice (I like the precooked kind)
-Sliced cucumbers
-Sliced avocados
-Mukimame
-Kewpie, sriracha and furikake to top
* Add the salmon, sriracha, soy sauce, lime, and BFF to a bowl. Coat and set aside for a few minutes. I measure everything with my heart…and also, it’s easier than using specific measurements which takes the fun out of it.
* Coat the salmon in panko, spray with avocado oil and air fry for 7 minutes.
* Layer your bowl with the salmon, mukimame, avocado and cucumber slices, and top with a drizzle of kewpie mayo, sriracha, and furikame.
Even if you don’t make a video, I hope you make this for yourself and your family because it’s super easy and delicious!
Temperature please
Can't wait to make this. It looks amazing!!
Looks delish & i love all the recipe ideas!
I don't see the recipe anywhere
There's a reason why, it's no good😂
Going to have to be super anal & write it down I guess.
MARCH... I know you dig your burgers, here's a twist on one. If not for you guys, I would never have even thought to create it.
Bun - I like Arnold's because of the seeds. But Pepperidge farm is ok too. At least those are the options I have around me. Feel free to choose what curls your toes.
Burger - 3-4 ounce patties. 50/50 mix of beef short rib and smoked kielbasa ground together with a half to full tspn of bread crumbs per patty. Preferably from butter pretzels but any will work. Salt and pepper to taste.
Start some thin sliced yellow onion in a touch of oil and compound butter (recipe below). Once a touch of browning begins to appear, throw your meat ball on there and smash it right into them - going pretty thin on the outside. Flip and add cheese to taste... 1 or 2 slices of Emmentaler is my personal choice for this but you do you. Remove when appropriate, being sure to take the onions with you.
Butter your bun well with the compound butter mentioned above and get them toasted up.
Spread a little "secret sauce" (recipe below) on both buns, add patty ( or 2 if ya like) and onions.... go to town.
Compound butter...
3-4 TBSP unsalted butter, 1/2 tsp marjoram, 1/4 tsp coriander, 1/4 tsp thyme, pinch of rosemary and pinch of paprika.
"Secret sauce"
2 parts mayo - 1 part dijon mustard - 1 part horseradish
Salt and pepper to taste.
Hope ya try it and enjoy!
looks good. I love fresh salsa verde.
Gonna make these tonight, they look absolutely delicious
March: Donair (Canadian east-coast specialty)
Donair Meat:
2 pounds medium ground beef
3 cloves minced garlic
½ cup all-purpose flour
4 tsp sweet paprika
3 tsp dried oregano
2 tsp salt
2 tsp onion powder
1 tsp pepper
¾ tsp cayenne pepper
Sweet garlic sauce:
1 can sweetened condensed milk
3/4 tsp garlic powder
1/4 cup white vinegar
Additional ingredients:
Pita bread (warmed)
Finely diced white onion
Diced tomato
For the meat, mix all spices together and, using your hands, blend with the ground beef and minced garlic. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat.
To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce.
Wrap the hot, sliced beef in the warm pita. Top with the finely diced white onion, diced tomato and the sweet garlic sauce.
I'm not finding this recipe in the description. Can someone point me to it? I feel dumb lol
I can’t find it here or on his website. 🤷🏻♂️
You are not dumb. It aint there. I am hopeful that when they read all these comments about it not being listed, they will correct the mistake (and maybe we'll all get a knife).
Yeah, me either.
I agree - it ain't anywhere. I guess Max is falling on the job, again.
You can always check the transcript, which I've had to do a few times while typing up the recipe in textpad.
Made these tonight. Outstanding. Best enchiladas I’ve ever made
Wow! Definitely the best enchiladas ever!!
March:
*Extremely Delicious*
Baked Mushroom Chicken
Ingredients
4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
Directions
1. Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
2. In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken.
3. Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
Avocado Pesto
1 medium sized ripe avocado, pitted
1/2 lemon, juiced*
1-2 garlic cloves*
1/2 tsp kosher salt
good handful fresh cilantro
2 tbsp extra virgin olive oil
8oz of your choice of pasta
Freshly ground black pepper
Instructions
1. Bring salted water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until al dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, parsley, pepper and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Serve immediately.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.
Add your favorite protein to make it a complete meal. I prefer blackened shrimp.
What do the asterisks mean with regards to the lemon and garlic items? Thanks.
Looks amazing, I’m making this! Gracias!
Love it Sam! And super easy to make.
MARCH:
Please make this. I know you’ll absolutely love it.
**Barbecue Chicken Recipe**
**Ingredients:**
- 1 whole chicken
- Your preferred barbecue sauce
- Crushed red pepper
- Garlic powder
- Onion powder
- Smoked chipotle
- Chili powder
**For the Homemade Barbecue Sauce:**
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup
- 1/2 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 dashes hot sauce (Tabasco)
- 2 1/2 tablespoons dry mustard
**Instructions:**
1. Preheat the oven to 350°F (175°C).
2. Prepare the homemade barbecue sauce by combining brown sugar, ketchup, red wine vinegar, Worcestershire sauce, paprika, salt, black pepper, hot sauce, and dry mustard. Mix well.
3. Spatchcock the whole chicken by removing the backbone and flattening it out.
4. Season the chicken generously with your preferred barbecue rub, including crushed red pepper, garlic powder, onion powder, smoked chipotle, and chili powder.
5. Place the seasoned chicken on a baking tray or roasting pan.
6. Brush a layer of the prepared barbecue sauce over the chicken, ensuring it's evenly coated.
7. Place the chicken in the preheated oven and roast until the internal temperature reaches about 170°F (77°C) in the thighs and 165°F (74°C) in the breasts. Baste the chicken with more barbecue sauce every 15-20 minutes during cooking.
8. Once done, remove the chicken from the oven and let it rest for a few minutes before serving.
9. Serve the barbecue chicken with any remaining barbecue sauce on the side.
March:
Pasta Salad for people that don't like pasta salad.
1 lb Penne (salt the fucking water)
8oz Fresh Mozzerella, 1 inch cubes or pearls
4oz to 8oz Feta, crumbled
8oz summer sausage, 1 inch cubes
2 large red/orange bell peppers, cut to size of Penne noodle
Bottle of Balsamic Vinagarette Dressing of choice or make your own.
Throw all that shit in a bowl and stir. Let it camp out in the fridge over night or for at least 4 hours. (Longer, the better)
Enjoy.
Made this last night. So good.
I’m winning by just watching. Thanks for the recipe Sam!
March:
King Ranch Casserole
* 3 - large chicken breasts, grilled and chopped
* 2 - 10.5oz cans cream of mushroom soup
* 2 - 10.5oz cans cream of jalapeño soup
* 1 - 10oz can of Rotel diced tomatoes & green chilies
* 1 - large sweet onion, chopped
* 1 - jalapeños, seeds removed diced
* 1 lb freshly grated cheddar cheese
* 1 tbsp Chili Seasoning
* 4-5 handfuls of crushed Nacho Doritos
* 12 - tostadas
* 1 cup shredded cheddar for topping
Recipe
• Preheat smoker or oven at 350 degrees
• Sauté the onion and jalapeños for 10 minutes. Set aside.
• Mix all of the ingredients in a large mixing bowl.
• Line the 9x13 pan with 6 tostadas. Pour in half of the casserole mix.
• Add the final 6 tostadas on top of the mixture. Pour the remainder of the casserole mix on top and spread evenly.
• Top with the grated cheese topping.
• Place the casserole in the smoker or oven for 40 minutes.
• Remove the casserole and allow it to cool for 15 minutes.
Just amazing content. Thanks guys! Greetings from New Zealand!
This looks incredible! I think I've had this style when I was down in Mexico. This looks pretty good and I can't wait to have the flavors go throughout my kitchen!
love this series.
Can't wait try looks fantastic
Looks absolutely delicious.
Definitely going to try these!
I made it today my family love it❤
Definitely Got to give this a try!!!
Mexican food is my favorite. These are a must try.
Definitely making!
I'm going to have to make these this weekend
I want to make this for my family. It looks amazing!
Gotta make this! Thanx!
Dannng... those look delicious! I have to try this recipe thanks Sam & Survivalguy.
Yum!! Thanks for the great show 😊
Hello Sam! Love all your video's and i have to say these Jalisco Enchiladas are one of the best. cant wait for your next video!
Ahhhhh. Just received my cook book. I love your style ❤
Those look amazing
Mmmmm definitely making this!!
I think I need to make these. They look fantastic.
Been very very similar recipe for years and it’s a family fav.
Oh yeah! They look great!
Looks delicious going to make this on Sunday
That looked amazing!!!
I'm so gonna try this!
Looks delish. I’ll put it in my list of dinners to make. Thank you.
I will be making these for sure. Always looking for new options for dinners ✌🏻😊
Authentic Mexican enchiladas.
I made your other enchilada recipe the other week… delicious as well, and kid approved.
Thanks for the inspiration Sam and spawn;)
Your one of the best cooking shows ever!
Gonna make that for sure!!!!
Omg those look good. Wow
OMG... I want those, they look absolutely delicious!
Awesome I love enchiladas
Yum, yum gotta try!
This looks amazeballs
DAAAAAMMMM !!! Those look delicious!
looks delicious!!
Thanks SurvivalGuyFYI & Team Sam. Looks delicious.
Looks AWESOME! I have also made a similar enchilada with crab and shrimp instead of chicken.
Those look awesome!
Looks great!!
This looks fantastic! Thanks for picking it!
OMFG... That looks So Yummy ‼️💖
Made this for my wife and her co-workers for lunch yesterday. HUGE hit! 👍👍
Looks gorgeous and yummy 😋
Just saw this video. I’m so going to make these. My dad even said they look delicious 😋
This dish was a hit at the fire station, the guys loved it. Def putting this meal in my rotation. Thank you.
Great video shots boys! No food idea but thank you!!
I’m making that tonight!
I'm definately trying that...
Love enchiladas!