Binging with Babish: Enchiladas from Schitt's Creek

DAVID

as a european i will now have to delete this video from my memory lest it haunt me forever (we don't have those ingredients D:)

Instructions unlcear

Accidently roasted the neighbors until their exteriors were fully blackened.

Why do you prefer vegetable oil?

“mmm… CREAMY.” -Alexis Rose

I'm making this tomorrow night with crockpot chicken

Aside from everything you did I've learned to shallow fry the tortillas in the roja sauce it helps incorporate the sauce in the tortilla and as far as I'm concerned ive never seen it done the way I know anywhere and Imo option its better then the typical way I see peopke make them

No offense, but just what percentage of culturally significant latin american dishes are just variants of "A tortilla with stuff in it" ? Surely, there's gotta be some more to the cuisine than using unspeakable amounts of chili and wrapping or filling things into tortillas?

The destruction of that tortilla was uncalled for if you ask me

DÆVID

FYI if u don’t want to go through the process of semi-frying every single tortilla u can stack them and put them in the microwave wrapped in a wet paper towel. Not authentic but it’s easier and it works.

You said to make sure the red sauce is salted, but I wanted to point out that it's ok to make it a little salty, because the tortilla and fillings will take in some of it, making the final dish less salty than you'd expect.

Could you "Carne Asada" chicken? That is, marinate the chicken like you would flank steak in the same ingredients then fry it up in a pan instead of boiling?

The seeds of chiles hold almost none of the piquancy. About a quarter of a century ago, a botanist in Hungary measured the capsaicin in the various parts of various chiles and found that, except in the singular case of the bell pepper, the seeds contain the least amount of capsaicin. The placenta contains the highest concentration. We remove the seeds in our prep simply because we don't enjoy picking seeds out of our teeth.
And this cheese that you're using – your closed captions call it "Pope's cheese" for some reason – have you any idea how difficult it is to find a "medium yellow cheddar" in the land of enchiladas? Enchiladas require an asadero cheese with a garnish of grated Cotija … you might be able to get away with mozzarella and some Parmesan. Cheddar is so Taco Bell of you.

I don’t want to watch the whole thing. Where is the recipe?

Brilliant !!

As mexican I disapprove of these enchiladas

love this! So funny and educational!

I would love to know which chilies are mild. I'm unable to have things that are too spicy. You never let us know if they are mild, medium or hot.

When you say “roast them” are we talking the peppers or our neighbors…? Being someone who stutters I’d be roasted before getting a word in.

I love Schitt's Creek so much. Who could have predicted that Dan Levy would have inherited so much of Eugene Levys talent?

“Apologize to your neighbors and roast them until their exteriors are fully blackened. Then we’re piling them together in aluminium foil” 💀

Finally got to try this recipe. Salsa Roja sauce ended up way bitter. I tried to follow the recipe as close as possible. I ended up adding Agave Syrup to try to balance it out. What did I do wrong? Did anyone else have the same problem?

If I had a nickel for every time I removed stems and seeds.

You can use a fork or butter knife to remove the charred skin

Take Note: Make sure NOT to steal Enchiladas from theater employees.

Гпга

Haha you can see just how hot they are because the fork is kind of misshapen after the first few bites

I came here looking for Jesse Pinkman's mom's enchiladas recipe, but this will have to do. :D

Instructions unclear: Sent a chicken to the gym to get shredded and now it's extorting me for steroids.

Couldn’t you do that with the tomato onion and garlic instead of dry roasting in a pan?

I know someone has to have mentioned this, but I'm gonna do so anyways. The seeds of peppers do not have any heat at all. The heat mostly comes from the white ribs inside the peppers. I have tried eating the seeds by themselves from some fresh jalapenos (both from the store and from my garden), and they have little to no heat, even when chewed significantly. The white ribs inside, which I've tried eating by themselves from both store bought and home grown jalapenos, are quite spicy. The green flesh does have some heat, but not nearly as much as the ribs.

If you're ever up for more schitts Creek recipes, I'd love to see your take on the Doritos casserole that Josselyn makes when she's pregnant. Also, those cinnamon rolls that Ivan makes

Dangit, now I’m hungry.

i prefer flour tortilas 0/100

Dry pan Babish.
Dry pan and a moist towel.

I get ptsd everytime I rub my face. Never touch your face after handling your spices guys. Even if you have an itch which is not quite near you eye. The spice will find a way

I'm cooking a recipe that requires folding mozarella and parmesan cheese. Hopefully this helps lol

Looks delicious

Pretty sure this is knuckles from sonic

drooling

Its easier to put the tortillas in a microwave warmer and soften them that way. Far less oil for the stomach to deal with.

Looks great. I used to have an aunt who made the best enchiladas and chimichangas. She was a lunch lady in NM for 30 years; looked just like Chris Farley's lunch lady. I will definently give this recipe a try.

🍓🍓🍓🍓

How many chillis though?

Remember: shred your chicken