" What Women Want" The Whole Enchilada

Be sure to spice up a night with friends by cooking up Chef Claud's "The Whole Enchilada"!

Ingredients

  • 2 chicken breasts, bone-in
  • 2 onions, 1 peeled and quartered, the other finely diced
  • 2 cups chicken broth
  • 1 pound tomatillos or ripe tomatoes
  • 4 cloves garlic, peeled
  • 1-2 jalapeno peppers
  • 1/4 teaspoon salt
  • 1/2 cup safflower or corn oil
  • 1 cup queso fresco
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro (plus more for garnish)
  • 1 dozen fresh corn tortillas

Directions:

1. Place the chicken breast and the quartered onion in a medium saucepan. Add the broth and just enough water to cover. Bring to a boil; reduce heat to a simmer and cook, uncovered, for 20 minutes. Remove from heat and allow the chicken to cool in the broth. Strain and reserve the broth and the onion. Shred the meat, cover and refrigerate.

2. Heat an ungreased griddle or cast iron skillet over medium-high heat. Place the tomatillos, garlic, and jalapeno on the griddle and roast for about 10 minutes, until the tomatillo skins begin to blister and brown. Transfer mixture to a blender and add the salt, reserved broth, and onion; blend until smooth. Do not fill the blender more than half way to avoid being burned or overflowing.

3. Heat 1 tablespoon of the oil in a medium skillet over medium heat until hot, but not smoking. Add the pureed sauce and cook for 10 minutes, stirring often. (Be careful as this will likely splatter a bit.) Continue cooking and stirring until the sauce reduces in volume to about 2 cups. Stir in the chopped cilantro and keep warm. Preheat oven to 425F.

4. Heat the remaining oil in a skillet until the oil begins to shimmer. Hold one of the tortillas down flat into the oil with a spatula and fry for 25 seconds. Flip and fry the reverse side for 15 seconds; don't let the tortillas get crispy.

5. Drain on paper towels and immediately dredge through the warm sauce. Place some chicken, onion, and sour cream across the center and roll up. Transfer the enchilada to a baking dish and repeat with the remaining tortillas and filling; top with remaining sauce, cover with foil and bake for 15 minutes.

6. Serve hot and garnish with queso fresco, sour cream, onions, and cilantro.

Serves 4.



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