Pro Chef Reacts.. To Epicurious Chef Saul’s Chicken Enchiladas

Chicken Enchiladas (Tomato-Based Entomatadas)

Ingredients

Quantities are mostly unspecified.

• 1 whole chicken, butchered, with the breast cut in half
• Water, enough to cook the chicken
• 1 whole onion
• About 4 garlic cloves for the chicken, plus extra for the sauce
• A little thyme and about 3 bay leaves
• Red jalapeños: some for the chicken, 2 more for the sauce, and extra for garnish if desired
• Guajillo chile
• Whole tomatoes
• Salt and a little oil
• Corn tortillas
• Shredded chicken, mixed with some sauce to keep it moist
• Chihuahua cheese, or Monterey Jack as a substitute
• Crema or sour cream
• Queso fresco; feta is suggested as an emergency substitute, though it is not the same
• Sliced red onion
• Radishes
• Cilantro
• Avocado

Epazote is mentioned in the initial ingredient list but is not used in the demonstrated steps.

Method

1. Cook the chicken: Bring water to a boil in a pot. Add the butchered chicken, onion, lightly crushed garlic, thyme, red jalapeños, and bay leaves. Simmer for about 45 minutes to 1 hour, depending on the chicken. Save the cooking liquid for the sauce.
2. Cool and shred: Remove the chicken and let it cool enough to handle. Remove the skin, then pick the meat from the bones and shred it. Remove the thyme and bay leaves from the stock.
3. Cook the sauce ingredients: Add the guajillo chile, more jalapeños, whole tomatoes, and extra garlic to the stock. Cook for about 20–30 minutes.
4. Blend the sauce: Purée the vegetables and cooking liquid until smooth. Keep the blender vent open so steam and pressure can escape.
5. Finish the sauce: Heat a little oil in a pot, add the purée, season with salt, and cook for 10–15 minutes.
6. Make the filling: Mix the shredded chicken with enough sauce to keep it moist. Heat the tortillas until flexible, then mix in the Chihuahua cheese or Monterey Jack.
7. Fill and plate: Roll the filling in the tortillas and arrange them on a plate. Spoon sauce over them, leaving some tortilla visible for presentation. Add crema or sour cream and queso fresco, followed by sliced red onion, radish, cilantro, jalapeño, and avocado.

Tips and Variations

• Avoid overheating corn tortillas: if they dry out, they can crack when rolled. The presenter suggests briefly dipping them in warm milk as a workaround.
• Leftover chicken, such as meat picked from chicken-soup bones, can be used instead of cooking a whole chicken.
• The sauce is described as a tomato-heavy, spicy entomatada sauce rather than a classic enchilada sauce. Add cayenne for more heat, or habanero for a hotter, distinctively flavored option.
• Optional additions or sides include black beans, rice, or a piece of steak. The presenter says he would have liked an extra enchilada and black beans.
• Serve with an extra dollop of sour cream or crema.

Presenter and Source

The dish is demonstrated by Chef Saul at Cantina Rooftop, and the video is a reaction by Chef James Makinson. The presenter refers viewers to Saul’s appearances on Epicurious and his channel.