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  • - Hey dudes, I'm Hilah and today

  • I'm making chicken enchilada casserole.

  • This is one of my go to things whenever I need a quick meal and

  • it's perfect for making ahead of time and sticking it in the

  • freezer or taking over to somebody who just had

  • a baby or just had a funeral.

  • (upbeat music)

  • For the chicken part of the chicken enchilada

  • casserole I've got some shredded chicken here.

  • You can use leftover chicken, you can use rotisserie chicken.

  • I just poached some bald eagles, just kidding.

  • That was a poaching joke.

  • I poached some chicken thighs and shredded it up.

  • Breasts's fine, breasts are always fine guys.

  • Just remember that you can always use some breasts.

  • I'm gonna add about a cup of salsa verde.

  • If I am feeling ambitious, I'll make a big batch of this

  • and store it in the freezer in little 2 cup portions like this.

  • If I'm less ambitious than

  • I will buy a 16 ounce jar of salsa verde.

  • It matters not so we're gonna put some of that on there

  • and then we can add some sour cream.

  • Want to make sure you get the kind that says pure and natural

  • 'cause you definitely don't want

  • to buy the fake and disgusting sour cream.

  • Cup of sour cream, use can low-fat if you want.

  • This is full fat 'cause I do not give a fuck.

  • I find that when you mix the salsa and sour cream with the

  • chicken it kind of coats the chicken so if you do want to

  • freeze this for later it keeps the chicken from getting like

  • dried out in the freezer.

  • So we just mix this all together.

  • Looks great.

  • This was the casserole that I made for myself before

  • Chef Baby was born and put a couple in the freezer so

  • that I would have delicious chicken enchilada casserole

  • whenever we had a newborn baby.

  • Okay, so layering time got corn tortillas here.

  • I'm just gonna cut these in half and I do this and this little

  • 7 x 11 dish because there's really just the two of us that

  • I'm feeding most the time but if you wanted to double it and do

  • it in like a 9 x 13 or something, that'd be fine, too.

  • Just want to layer them in to cover it and totally great if

  • they overlap a little bit.

  • And plop some of our chicken mixture

  • on top of there about half of it.

  • Oops, whoa.

  • That piece went awry.

  • Is it just me, whenever I'm reading I see the word awry in

  • my brain I it as are-y like every single time.

  • I'm always like what the hell is are-y,

  • oh it's awry.

  • Every time it gets me. Every damn time.

  • Okay, to add some vegetables, I'm gonna put a little spinach

  • but this is baby spinach and what I did,

  • what I did was I steamed in the microwave for 30 seconds just to

  • get some of the extra liquid out of it.

  • So we'll plop some of that down.

  • Then we'll put some cheese.

  • And I've got some sharp cheddar and Monterey Jack

  • so put about a third of this down.

  • I could do this in my sleep, y'all.

  • It's so easy.

  • Kinda flatten it out a little bit.

  • Put a little more sauce right on top of this layer.

  • Got to keep those tortillas nice and juicy, y'all.

  • It's not the right word for this.

  • Put the rest of the chicken.

  • And if you wanted to do this vegetarian,

  • you actually could totally leave out the chicken and replace it

  • with some corn and some beans.

  • Pinto beans I think would be really good with the sour cream.

  • More spinach and more cheese.

  • Let's make a pretty little design on top.

  • Oh, how cute and adorable.

  • Alright and then the rest of the sauce all on top of that.

  • And then the last of the cheese.

  • And if you were gonna freeze this,

  • you would just put the cheese on,

  • cover it with some foil and stick it in the freezer and then

  • you can bake it in the oven.

  • You don't need to thaw it but

  • it would take about an hour to cook.

  • Right now, I'm gonna put it in a 350 degree oven and it'll cook

  • for about 30 minutes or honestly what I usually do is stick in

  • the microwave for like five minutes 'cause everything's

  • ready cooked you're just trying to get the cheese to melt.

  • So I'll go do that and I'll see you back here in a jif.

  • Alright, there we go, chicken enchilada casserole.

  • I like to serve this with a little bit of green onion

  • sprinkled on top and some extra sour cream if you like on the

  • side but we're gonna let this cool for about five minutes

  • before we cut it just it will keep it more solid.

  • It'll keep it together better for your serving chunks.

  • Alright, it's cooled off enough to try it.

  • Now, if you want to make your own salsa verde to make this

  • recipe, I've got a video for that so put I'll put a card up

  • here and if you want another enchilada recipe,

  • a more, not more traditional, just as nontraditional Tex-Mex

  • style enchilada, I did a chili cheese enchilada video a few

  • months ago and that is one of my favorite recipes ever.

  • Mmmm.

  • I love the sharp salsa verde with chicken and the creamy

  • cheese and the sour cream.

  • It's just like so comforting this dish.

  • I hope that you make this.

  • I hope that you share it with someone that you love.

  • Thank you so much for watching, don't forget to click down there

  • and that little red button to subscribe.

  • Post videos every week and I'll see you next time.

  • Bye.

- Hey dudes, I'm Hilah and today

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雞肉捲餅煲!希拉烹飪 (Chicken Enchilada Casserole! Hilah Cooking)

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    林宜悉 發佈於 2021 年 01 月 14 日
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