BOGART LOVES: Easy Comfort

Everyone has a few of those back-pocket recipes that they bring out when they're craving some warm and filling comfort food. I came across this recipe for chicken enchiladas a few years ago and since then it's been a staple in our house when we're looking for a hearty, Mexican-inspired dinner. Luckily for me, it's not only delicious, but it is also surprisingly easy to prepare. The sauce, made from quickly roasted tomatillos, tastes like it took you all day with it's deep, smokey flavor. Using a rotisserie chicken from the market deli saves time without sacrificing flavor. You can whip up this dish earlier in the day, throw it in the refrigerator, and bake it when you're ready for dinner. Or you can bake it right after it's assembled. Throw together a cilantro and cherry tomato salad or make some yellow rice with black beans and dinner is done. Warm, cheesy, spicy and smokey. Quick and easy comfort food is my favorite comfort food.

Chicken Enchiladas with Roasted Tomatillo Sauce
adapted from this recipe
serves 8 (or 4 very hungry people)

Roasted Tomatillo Sauce:
1 1/2 lb tomatillos, husked and quartered
1 large white onion, quartered
4 garlic cloves, whole
2 jalapenos, sliced in half
olive oil
kosher salt and pepper
2 tsp ground cumin
1/2 cup fresh cilantro, roughly chopped
juice from 1/2 a lime

Enchiladas:
olive oil
1/2 medium yellow onion, chopped
3 garlic cloves, chopped
1 1/2 tsp ground cumin
1/4 cup flour
2 cups chicken stock
1/2 cup fresh cilantro, roughly chopped
1 store-bought rotisserie chicken, boned, skinned, meat shredded
kosher salt and pepper
8 large flour tortillas
1/4 lb queso fresco, crumbled
1/4 lb sharp white cheddar cheese, grated
sour cream for serving (optional)

For the tomatillo sauce:
Preheat oven to 400 degrees.

Combine tomatillos, white onion, garlic cloves and jalapenos on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything together until it is all evenly seasoned and coated with oil. Roast for 20 minutes.

Transfer roasted vegetables to a food processor, being sure to include any accumulated juices. Add the cumin, cilantro, and lime juice. Pulse until the mixture is combined but still a bit chunky. Taste for seasoning and add salt and pepper if needed. Transfer to a bowl and set aside.

For the enchiladas:
Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add the onion and cook until soft and slightly golden, about 10 minutes. Add the garlic and cumin and cook for another 2 minutes. Sprinkle in the flour and stir it into the onions. Allow the flour to cook with the onions for a minute more. Slowly pour in the chicken stock. Bring mixture to a simmer, and using a whisk, whisk until the liquid thickens. Turn off the heat and using a spoon, fold in the shredded chicken, chopped cilantro, and a third of the roasted tomatillo sauce. Taste for seasoning and add salt and pepper if needed.

Lower oven temperature to 350 degrees (if baking enchiladas right away).

Using a large, oven proof dish or glass pan, smear some of the reserved tomatillo sauce on the bottom of the dish. Begin to assemble the enchiladas. One by one, spread some of the tomatillo sauce on each tortilla, followed by some of the chicken mix and topped with a sprinkling of queso fresco and cheddar cheese. Roll the tortilla up and place in the dish, seam-side-down. Continue with the remaining tortillas, overlapping them in the dish if necessary. Finally, pour the last of the tomatillo sauce over the arranged tortillas and sprinkle with any remaining cheese. If preparing immediately, bake for 30 minutes or until bubbly. If preparing later, cover with plastic and refrigerate.

Serve with sour cream, if desired.