40. Comfort Food

Today was cold and wet and blustery. Everyone I know is sick including myself. Christmas decorations are up in the stores and I even heard...yes...Christmas music on the radio today. It seems like just yesterday that it was summer...but, alas, the cold is upon us. And when it starts to get colder, I like to hibernate. There's nothing better than cooking up something yummy that makes the house smell great and warms you up. Add in a great movie, a glass of wine and either good friends or a comfy pair of pajamas and you've got the ideal evening. Tonight's pick is chicken enchiladas--one of my all-time favorite comfort foods. A good mix of cheeses, chicken, Mexican spices and toppings like sour cream and fresh cilantro make for the perfect meal. Give it a try. It's easy and really satisfying. I took out the chiles that Tyler included in his recipe because I don't like it too spicy but you can always add them back in (5 canned whole green chiles, seeded and coarsely chopped and 4 canned chipotle chiles, seeded and minced. When you add in the corn, add in the chiles). Also to make the recipe even easier, buy a pre-roasted chicken at the grocery store and just use the meat rather than cooking the chicken yourself. Makes it really quick.

Cheesy Chicken Enchiladas

Adapted from a recipe by Tyler Florence

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.