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.

@lemeleme

3 ай бұрын

Dude - made them yesterday. 10/10

@ajvot71

3 ай бұрын

Great recipe. Definitely making this soon.

@03cobrah

3 ай бұрын

Gonna make it today bro I can’t wait. Ty for this recipe

@survivalguyfyi5718

3 ай бұрын

@@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.

@survivalguyfyi5718

3 ай бұрын

@@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!

@blueenglishstaffybreeder6956

3 ай бұрын

I’m glad to see your comment, so it’s pretty close to authentic yeh?

@angeronalove5799

3 ай бұрын

@@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!

@MarketingStrategies28

3 ай бұрын

Can you just use the sauce? Or put the sauce into pastry to deep fry?

@krisspoulson9415

3 ай бұрын

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.

@lojoeoutdoors

3 ай бұрын

My question was whether you could use corn. Thanks for clearing it up.

@kerrypickens8594

3 ай бұрын

Yeah you don’t make enchiladas with flour tortillas

@andrewsanchez4684

3 ай бұрын

I've never had an enchilada made with a flour tortilla before. I'm sure they are still good though.

@pianodjr

3 ай бұрын

I prefer corn tortillas for taste, so I will try your suggestion. I’m assuming it’s just a quick dip in hot oil?

@nvlddmkm1282

3 ай бұрын

@@pianodjr Yes sir, just quick enough to firm them up, but still being malleable enough to roll

Dude! I love watching your channel and the unfiltered discussion. Don’t ever change! This recipe is next on my list!

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.

@Reign_In_Blood_963

3 ай бұрын

Agreed! Broil/Roast the veggies.. not boil..

Definitely trying this recipe!!!

Oh I’m making these this week. Thanks!

Wow, that looks awesome! thanks for sharing this recipe!

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 😊

yeah, dont boil the tomatillos and chiles, instead place them under direct fire until charred and then blend into a salsa

@enriquemartinez4895

3 ай бұрын

also, wrong kind of totrillas

@blackcountrysmoggie

3 ай бұрын

Good lord, thank you for making your subscriptions public Enrique 👏

@enriquemartinez4895

3 ай бұрын

huh? not sure what you meant but yeah thanks for checking them, not weird at all

@sorayadacosta7034

3 ай бұрын

I'm thinking of smoking them instead. Thoughts?

@stormwindchampion3992

3 ай бұрын

I'm thinking of just eating them raw, anyone else?

This looks amazing!!! Going to try for sure!

Can't wait to make this. It looks amazing!!

HELLO SAM MAKE YOUR FAVOURITE TUNA STEAK RECIPES !

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.

@nikiTricoteuse

3 ай бұрын

That's so cool. I hope your mum loves them and has/is having a fantastic birthday.

Just amazing content. Thanks guys! Greetings from New Zealand!

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!

Nice video Sam close, but the tortillas, should be corn tort, authentic, as a starter, but still, these look amazing

@randymousley1427

3 ай бұрын

I believe those are corn tortillas. He just didn’t flash fry them before rolling them.

@karlayork877

3 ай бұрын

@@randymousley1427 Not only did he show flour tortillas, he plainly stated, "These are flour tortillas." It can't get any clearer than that.

@kentuckymafia1610

3 ай бұрын

He literally says flour tortillas.@@randymousley1427

@sonevgirl6331

3 ай бұрын

Yep, flour tortillas should only be used for smothered burritos. If you make enchiladas with flour tortillas it gets a weird gummy texture

@kobartlett

3 ай бұрын

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

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.

@Last_Chance.

3 ай бұрын

Dam son!! Im gonna give that a go.

@bikeny

3 ай бұрын

@@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.

@Last_Chance.

3 ай бұрын

@@bikeny not sure but definitely going to do it

@leeannsolice7473

3 ай бұрын

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!

Looks delish & i love all the recipe ideas!

Made this for my fam today. It was delicious!

I live in Guadalajara, I have never seen these! They look awesome, also in 44 years, I have never tried flour tortilla enchiladas!

@user-ey2ei5yv3f

3 ай бұрын

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.😢

@titocarbonelli-hernandez2659

3 ай бұрын

Because then they’d be burritos

@bikeny

3 ай бұрын

@@user-ey2ei5yv3fOk, so now, 2 people have said to not use flour ones. romanwoodcutter mentioned it too. So, corn tortillas it is.

@7Wolf2k

3 ай бұрын

@@titocarbonelli-hernandez2659 Thank you for this. It absolutely drives me nuts when people make wet burritos and call them enchiladas.

@ringwormsherm

3 ай бұрын

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

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!

@persnikitty3570

3 ай бұрын

Check the transcript.

@adamschimbeno4563

3 ай бұрын

there is nothing in the transcript... @@persnikitty3570

@michellenoel2725

3 ай бұрын

Right? I’m too lazy to write this out, I’ll probably just try to remember the steps instead!

@DaveFurrer

3 ай бұрын

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.

@nikiTricoteuse

3 ай бұрын

I can't find it either.

I'm trying this for sure!

My tummy is growling! That looks fantastic!

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

@hippydippy

3 ай бұрын

Oh you must be a genius then! lol

Good god i feel bad for vegans.

@joeb4142

3 ай бұрын

lol I’m going to veganize it 😊

@JohnHausser

3 ай бұрын

No one is forced to be vegan, son! Same goes with religious Jews who don’t eat 🐖

@joebenzz

3 ай бұрын

@@joeb4142 how dare you 🤣

@bobjohnson8169

3 ай бұрын

Agreed!

@Last_Chance.

3 ай бұрын

I don't know how they do it. I would starve to death. I'm a meat and potatoes kinda man

Looks amazing, I’m making this! Gracias!

I am LOVING app these recipes! Im g9ing to have to hope to find one of my mom's old favorites! Thank you, Sam!

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!

@Kashmir209

3 ай бұрын

Temperature please

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!

Huge fan of the show! I totally made this. Best enchiladas I've ever had. Thanks for being so much fun to watch. You're my favorite cooking show!

Love it Sam! And super easy to make.

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

@Sniperboy5551

3 ай бұрын

I’d love to see Sam do the egg tornado part… but they have to leave in the takes where he screws it up

@Adam13Chalmers

3 ай бұрын

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.

@itsNAVIS

3 ай бұрын

@@Adam13Chalmers I see... That's really similar to longcilog in that way (Filipino dish)

@RubyW7944

3 ай бұрын

"Set aside somewhere". 😅

I don't see the recipe anywhere

@user-ey2ei5yv3f

3 ай бұрын

There's a reason why, it's no good😂

@poughquagpops3379

3 ай бұрын

Going to have to be super anal & write it down I guess.

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

Can't wait try 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.

@jimmydough407

3 ай бұрын

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.

@whitedavid1991

3 ай бұрын

​@@jimmydough407The oil goes into the water not the batter. It's there to prevent the dumplings from sticking together.

I'm not finding this recipe in the description. Can someone point me to it? I feel dumb lol

@joeb4142

3 ай бұрын

I can’t find it here or on his website. 🤷🏻‍♂️

@bikeny

3 ай бұрын

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).

@livingsimply6283

3 ай бұрын

Yeah, me either.

@stevespringer7363

3 ай бұрын

I agree - it ain't anywhere. I guess Max is falling on the job, again.

@persnikitty3570

3 ай бұрын

You can always check the transcript, which I've had to do a few times while typing up the recipe in textpad.

Gonna make these tonight, they look absolutely delicious

Made these tonight. Outstanding. Best enchiladas I’ve ever made

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.

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.

Love it when Max adds the cinematic aspect ratio during the WOW moments!

Yum!! Thanks for the great show 😊

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.

@bikeny

3 ай бұрын

What do the asterisks mean with regards to the lemon and garlic items? Thanks.

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.

Wow! Definitely the best enchiladas ever!!

Definitely making!

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: 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.

Dannng... those look delicious! I have to try this recipe thanks Sam & Survivalguy.

my mouth is dripping in anticipation for these.....trying this week for sure 😊😊

Ahhhhh. Just received my cook book. I love your style ❤

Definitely Got to give this a try!!!

love this series.

Looks delish. I’ll put it in my list of dinners to make. Thank you.

looks good. I love fresh salsa verde.

Made this last night. So good.

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!

I'm going to have to make these this weekend

Oh yeah! They look great!

Gotta make this! Thanx!

I will be making these for sure. Always looking for new options for dinners ✌🏻😊

I’m winning by just watching. Thanks for the recipe Sam!

I made it today my family love it❤

That looked amazing!!!

Definitely going to try these!

I want to make this for my family. It looks amazing!

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;)

Those look amazing

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!

Looks great!!

Looks absolutely delicious.

looks delicious!!

I'm so gonna try this!

Gonna make that for sure!!!!

Oh man...this recipe looks amazing!

Mexican food is my favorite. These are a must try.

Yum, yum gotta try!

Those look awesome!

Great video shots boys! No food idea but thank you!!

Omg those look good. Wow

Love it!!!!

Looks delicious going to make this on Sunday

OMFG... That looks So Yummy ‼️💖

Looks AWESOME! I have also made a similar enchilada with crab and shrimp instead of chicken.

This looks fantastic! Thanks for picking it!

OMG... I want those, they look absolutely delicious!

Just saw this video. I’m so going to make these. My dad even said they look delicious 😋

Been very very similar recipe for years and it’s a family fav.

This dish was a hit at the fire station, the guys loved it. Def putting this meal in my rotation. Thank you.

Mmmmm definitely making this!!

Looks Awesome😋

Made this for my wife and her co-workers for lunch yesterday. HUGE hit! 👍👍

Just love this channel

Awesome I love enchiladas

Looks Delicious 😋🤤❤❤

Dang, that looks so good.

Thanks SurvivalGuyFYI & Team Sam. Looks delicious.

Looks gorgeous and yummy 😋