Comfort food can take many shapes. In the winter time, comfort foods tend to be warming and rich, as well as easy to make. Tomato Head’s Chicken Enchiladas fit the description.
Mahasti presented the restaurant’s recipe on WBIR this morning. But if you missed it, it’s here for you to give it a whirl. Or, even easier, order your own plate of enchiladas at either the Maryville or Knoxville restaurant today.
Tomato Head’s Chicken Enchiladas
For the Chicken:
1 lb boneless, skinless chicken breast
1/3 cup oil
½ large onion, largely diced
8 cups of water
1 Tbl salt
To Assemble the Enchiladas:
1 -16 oz jar Frontera enchilada sauce
8 – corn tortillas
½ lb shredded Monterey Jack cheese
sour cream
chopped onion
Heat the oil, in a medium pot over medium heat. Add onion and sauté until translucent. Add chicken breast, water and salt. Increase heat to high, when water starts to boil, reduce heat to low and allow chicken to simmer for 20 minutes until done.
Preheat oven to 400 degrees.
Remove the chicken from the broth and allow the chicken to cool until it is cool enough to handle. Shred the chicken by pulling it apart. Set aside.
Pour 1/3 of the jar of enchilada sauce into the bottom of an 8 X 11 baking dish. Arrange 3 or 4 corn tortillas on your work surface. Place approximately ¼ – 1/3 cup chicken on each tortilla followed by ¼ cup of shredded cheese. Roll the tortillas up to form cylinders. Place the tortillas seam side down. Repeat the process until all the tortillas have been filled and place in the baking dish.
Pour the remaining sauce over the rolled tortillas, making sure they are covered entirely. Sprinkle any remaining cheese on top of the sauce. Bake the enchiladas for 20 minutes – or until the cheese melts and the sauce is starting to bubble.
Remove the dish from the oven. Top with Sour Cream and chopped onion.
Serve immediately.
Serves 4.