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0:00
I sort of got a foul outlook on this episode today, but hey, it's in a good way
0:04
What am I talking about? Chicken enchiladas. Ooh, so good with cream cheese in there, zesty green chili bite to it, all wrapped up in a homemade tortilla
0:13
Come on, the cheese is melting and I ain't waiting. Hey, thank y'all for stopping by another episode of Cal
0:29
Boy cooking. Woo, we, I'd be liking this one. I ain't had it in a long time, so I look forward to making this
0:36
What are we talking about? Green chili, chicken cheese enchiladas. Now, the reason I really like this dish, and I want to share it with y'all, me and Shannon had
0:44
been out there on the Bail Ranch, and the whole deal was five weeks long, and we'd
0:49
been in about three weeks, and the assistant foreman and his wife, O'Rimmon Stormy
0:53
we was breaking camp one day coming by headquarters, and we got the best news of all
0:57
What was it? No, we didn't win the lottery. Somebody was gonna cook our supper
1:02
Ooh, that was a treat for us. And what did old Stormy fix
1:05
These green chili chicken cheesy enchiladas. Ooh, man, they are good. What makes them so good
1:12
Well, first of all, we're using two kinds of chicken. That white breast meat and a big old bone-in thigh
1:17
When you blend them two together, you get so much more flavor out of this dish
1:21
But guess what? We're putting cream cheese in it. Yeah, you heard me right
1:25
This is some cheesy goodness. The people in Wisconsin are raising it up right now
1:29
They'd be lacking this deal because it has got some cheese in it
1:33
But guess what? Y'all know it's coming, you do. Hatch green chilies, roasted fresh off the fire and put in there for a little kick
1:40
But the cheesy goodness and the tender chicken and what are we wrapping it up in
1:44
No, ain't no store-bought tortillas here. Don't let this fool. This game's a shopping cart dance
1:50
This is a rolling pin extravaganza because we are making homemade tortillas. Yep
1:56
And Shannon will have you a link to where you can find them. So let's get after it
2:00
Well, remember I was telling you about two kinds of chicken? I'm talking about some breast meat and some big old bone-in thighs
2:06
So let's talk about this chicken. You've seen me take them out of there, two big old breast, two big old thighs
2:13
Thighs had skin on them. I like to leave that there. It's going to save me some flavor and some juices
2:18
Take some Red River Ranch, sprinkle it really good on both sides
2:22
Make sure pat it in there. Preheated the oven to 350 degrees we did, and we're going to cook it
2:27
in this 9 by 13 casserole dish with what? A half a cup of chicken broth
2:32
Yeah, it goes in there first. Place your breast in there, slip it in that oven, one hour
2:37
Then we're going to pull it out. I want you to check it. Slice it down through there, pull it around there
2:41
where you can make sure that chicken is cooked all the way through. Now, a lot of folks, when you order this at a restaurant
2:48
a chicken enchilada, there's big, long, stringy pieces of meat. I like to shred it, too, but then I like to chop it to where everything is in a bite size
2:55
when you cut through that tortilla, it all stays together instead of pulling out something from down there in the back 40s
3:01
So let's go ahead and get this chicken out. It has cooled thoroughly well it has
3:06
And you can do it with a fork. You can do it with your hands. It is cooled off and you can see that chicken is tender
3:13
and done all the way through. We may not even have to chop it
3:16
but you can see that Red River Ranch seasoning right there on top done its job
3:20
So just make sure that is in tender, good bite-sized pieces. Well, we got it all pulled apart there, but see, this is what I might be talking about
3:29
Was you in the restaurant? Sure, I could eat that. Ain't nothing wrong with it. But when you cut through there, that might pull out that out of that one bite, and guess what would happen
3:37
The next might not have enough chicken in it. And then you'd be disappointed, so what we're going to do
3:42
That would be foul. Yes, it would be foul. Very well put Shan We going to come back up in here and chop this just a tad because I want everything to be in a good bite piece And you can see that Dookie has got a foul
3:59
outlook on life today. He's wanting some chicken. Do you need to sample just a little bite
4:05
all by yourself? Wait. Wait. Get up here. Adaboy. Good job. Well, it is all chopped up in a good
4:16
bite-sized piece, so let me put it over here in this bowl. We'll seal it up to where the pups
4:21
can't get it, and I'll meet y'all at the fire. Well, you see me break this field out, put a
4:27
tablespoon of butter in there, let it melt. Then I took me one of them big large yellow onions
4:31
and I diced it up really good. I did. Chunked her right in there, and we're going to cook
4:35
these onions until they are good and tender. Won't take long, but we'll get her done
4:42
Well, them onions have got soft they are. Old Christine has done her job
4:46
Now we're going to add us a half a cup of cow juice. Cow juice, you don't know what that is
4:51
Comes from the cow juice place it is. It's a half a cup. We've got to let this warm thoroughly
4:57
And you can see that their skillet is hot. In the recipe, it says slide over to medium low heat
5:03
When you're cooking with fire, sometimes it's hard to find that. But we're going to let that warm plumb through, everything good
5:11
And then guess what's coming next? Remember, I told you there was some cheesy goodness coming along
5:16
down the trail it was, a softened block of eight ounces of cream cheese
5:22
Now, you want to make sure you stay over on that medium low heat for this, and you've got to be
5:26
stirring all the time to get this incorporated in their well and get it good and smooth and
5:32
silky like Frank Sinatra when he would sing that song, Fly me to the moon, let me catch a falling star
5:42
Oh, go back to cooking. We'll just cook this till it gets smooth again. with that milk and the onions
5:48
As my friend Bruno Mars would say, if you're going to show up, you better show out smoother than a fresh jar of Skippy
5:54
And that's what this is, folks, smooth as a fresh jar of Skippy
5:58
Make sure all them chunks that you put down in there from that king cheese has melted well
6:02
and then we're going to add us some green chili. Now remember at the first I was telling you
6:06
get you some of them hatched green chilies. They've got the flavor to them, they do
6:12
But I will send you to the store and you can buy them hatched green chilies
6:15
one of them four ounce cans, just chunk it right in there you can
6:20
Go ahead and let's stir that up a little to where it can get incorporated. Well, it's time to season it up a little and give us some more of that great flavor
6:29
so we're going to add us a little cumin in there we are. And if you'd be lacking a little bite in your food, give it some of that cayenne pepper
6:37
Now, if you're thinking this might be a little too bold for you, you can leave it out
6:41
But being the big and duke, we like a little bite, so we're going to add
6:45
some to it. But also folks we need to be putting a little garlic salt in there. So give it
6:51
a little shake or two around there and there has a lot of flavor coming out of that
6:56
cast iron skillet right there there is. Get it all to cooking here. We're going to just
7:00
let it warm through to make sure all them seasonings have blended in well with the
7:05
green chilies and the cream cheese and the onion. You could, hey we could quit right
7:10
here and just get some them tortilla chips and make a dip right here. I could eat this, I
7:13
promise. Well, we got all that going good. We do. And remember that chicken we done shred
7:18
it up there and chopped into bite-sized pieces? Hey, it goes right in there with the rest of it
7:23
And I want you to let this warm through and mix well here. It don't take long, but you need to
7:29
get some of that flavor up there on all that chicken. Make sure you get into the green cheese
7:33
and the green chilies Now at this time would be a good time for you to reach that fork in there and just get you a taste to see if you need to adjust the heat anymore or a little more of that garlic salt I just going to go ahead just do it right now
7:51
That there stuff is what I call good eating. We ain't going to have to adjust nothing but the cooking time because I'm in a hurry
7:58
Well, let's put these little fellas together. But first we got to put them together where they got something to hold them together
8:03
What is that? A flyer tortilla. Yeah. Remember I told you you could use one of them sacks
8:08
but don't let me catch you doing it. I'll take that rolling pin right here and I will find you
8:12
I will. Make the homemade tortillas. It's so easy. Shannon will have you a link right there
8:17
to where you can click right on it. I'm going to give you a secret. The secret ingredient is what
8:22
Bacon grease. Ooh, folks, it makes such good homemade tortillas and you can use them on anything
8:29
But we've got to have an inch of a lot of sauce too to go in here in the bottom of this to start with
8:33
So I took me one and a half cups of whipped cream, one and a half cups of sour cream
8:39
a little cumin and a little cayenne pepper, mixed it up all really well
8:43
and a can of them green chilies or some hatch-roasted green chilies, and we're going to put about a third of it in there
8:49
Make sure that it is everywhere incorporated all over the bottom. So let's get these chicken enchiladas stuffed
8:56
and ready to go about two to three tablespoons per enchilada. And you can see that we're just going to set him over there
9:06
Oh, so gingerly right in there. Go right back over here to the scooping process
9:12
And I could eat these tortillas and this chicken all by itself. Wouldn't have to do nothing else to it
9:17
And I think Shan made a remark that you could probably tell these was homemade because they don't look like round out of a sack
9:24
I sometimes try to make them in the shape of states. So you never know how they're going to turn out
9:30
but that's one surefire way you can bet that they were homemade and not right out of the sack
9:35
While we're stuffing these here enchiladas in this factory I got going on
9:40
I think it would be a good time for me to pause and tell you. Everything you need to know, the recipe and all the links will be down there listed below
9:47
But man, this is a great year 2020. We are nearing a million subscribers
9:53
Plus, we're also having the cookbook come out March 17th. I'm needing y'all's help because I'd like for the two to be running right up there to the top
10:00
and come out at the same time. So we ask you to share the love, share the food, share the videos
10:04
share the videos and let's get to a meal. Well, the boat is loaded. We loaded it with 10 of them little enchiladas we did
10:10
and then I poured that sauce back over the top, put me a spoon and used my concrete trawling directions to it
10:16
and smoothed it out, lathered it on their good, so now it's time to go to the fire and let's get them cooking
10:22
Well, we got it to the trivet we did and we used in a tall one today because really this is an easy dish to cook
10:27
because the chickens cook, the tortillas is cooked. We just got to warm all these flavors back through
10:32
soften them enchiladas up just a little, So light heat on the bottom, pretty heavy on top
10:37
You just want to make sure that you keep eye. I want to see it sort of simmer up through there
10:41
and everything get to blending well. It won't take long about 15 minutes
12:00
That melted cheese is smelling some of that goodness it is. Now when you're seeing me cooking this
12:05
I put my hand right down there over the top of that Dutch oven lid. And folks, if you can hold it there a hand distance away for more than five seconds
12:13
them colds ain't doing you much good. Them there, it's sort of ashed out, so you see me shake it off the lid there, put it back
12:20
on, get me some fresh heat, put it on top. Now also, you see me take it plumb off the bottom, because all that sauce is just keep bubbling
12:28
back up through there. You don't want to burn that in the bottom because remember what it's got in it that burns and scorches really well
12:34
Milk, yeah. Now, I took a lid off about five minutes before it got plum done cooking
12:39
And how say I know that, you say? Well, I reached down there and I filter them tortillas that's good and soft
12:45
so I got me about a cup of that mozzarella cheese and I had a sprinkle it all on top of there
12:50
You can use whatever cheese you'd be having desire to put on there, but I do like it with the mozzarella
12:55
It brings such a good cheesy taste to that. We're going to let this cool until we can get it out of there
13:00
And it is going to be good. Three of them on there
13:04
Yep, that's a plate just my size. Now, I want to reach down in there
13:10
There is a lot of goodness going on inside of there with that cream cheese and that chicken and them green chilies
13:16
Mm-hmm, mm-hmm. Oh, my gosh, big. How is it for chicken? Folks, y'all know I do love some beef, but that right there will make you want to be the smoothest person in the world
13:33
That cheese is silky smooth as it makes me want to do the moonwalk
13:37
Backwards, forwards, break down, get a low, and namaste, and a warrior pose even
13:45
You never know. Well, we hope you enjoyed this today because me and the Began Duke sure did
13:50
And Shan said she even enjoyed because she even did get a bite where y'all wasn't watching
13:54
and y'all been chastising me for a long time, thinking she don't never get to eat
13:58
Folks, y'all don't know what goes on when the camera ain't watching, I promise you
14:03
Recipe, everything you need will be listed right down there in the little link below
14:08
and hey, I gotta give a special shout out to two young cooks that have really touched my heart
14:13
We have so many families that watch, but when you can get all the children involved in it
14:18
and bring them in there, Anthony and William, y'all touch my heart with your emails
14:22
and your little pictures that you drew for, me. Makes my day it does. You keep cooking, keep the fire hot. Now folks, I'm asking you
14:30
hey, whether you're a new viewer, you're an old viewer, be sure and keep up with this year
14:34
because man, it is busy. We're going to have a book tour we are. And as always, I tip my hat
14:40
to all our servicemen and women and all our veterans who have kept us safe in this old country
14:44
no matter where they be, and that old flag will be flying above this wagon. It will. We salute you
14:50
and God bless you each and everyone. Stay safe. The rest of y'all
14:54
subscriber, old subscriber, hey, I need you to do the same thing. Share, like, and subscribe
15:00
God bless you each and everyone, and I'll see you down the hatch, green chili, cream, cheese, chicken
15:05
and jalada trail. Well, I'm lost. I don't even... That'll happen it will
15:17
Woo
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