Bobby’s chicken enchiladas

Each month, Dugazon owners Bobby Graham and Matthew Marden share a recipe inspired by the traditions, stories and sense of welcome at the heart of their shop in Sharon, Connecticut. Visit Dugazon at 19 W. Main St. Wednesday-Sunday, 11 a.m. to 5 p.m. and online at dugazonshop.com.

We share a love of Mexican food, and these chicken enchiladas have become a favorite at our table. Creamy, comforting and reliably crowd-pleasing, they’re equally at home on a busy weeknight or at a casual gathering with friends. The creamy chicken filling, green chilies and generous layer of melted cheese make it the sort of dish that disappears quickly and is requested often.Best of all, the dish can be assembled a day ahead and baked just before serving, making it a welcome option when you’d rather spend time with guests than in the kitchen.

Adapted from Courtney’s Chicken Enchilada Casserole, Sallier’s Seasonings, Imperial Calcasieu Museum, Lake Charles, Louisiana

Ingredients

•12 small corn tortillas

•2 cans enchilada sauce

•1 (8-ounce) can tomato paste

•1 teaspoon Tony Chachere’s Creole Seasoning

•1 onion, halved

•1 tablespoon whole peppercorns (optional)

•1 teaspoon salt

•2½ pounds boneless, skinless chicken thighs

•1 (8-ounce) container sour cream

•4 (4-ounce) cans diced green chilies

•1 jalapeño, seeded and finely chopped

•1 pound shredded Monterey Jack-Cheddar cheese blend

Equipment

•9-by-12-inch casserole dish

Preparation

•Place the chicken in a large pot and cover with water. Add the onion cut in half, salt and peppercorns, if using. Bring to a simmer and cook until the chicken is cooked through, 18 to 25 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop or shred.

Tip: Strain and freeze the cooking liquid to use later as homemade chicken stock.

•In a medium bowl, combine the enchilada sauce, tomato paste and Tony Chachere’s Creole Seasoning. Stiruntil smooth.

•Preheat the oven to 350 degrees.

•Arrange the tortillas on a baking sheet and warm them in the oven for a few minutes. This helps prevent cracking when they are rolled.

•In a large bowl, combine the chicken, sour cream, green chilies and jalapeño. Stir until evenly mixed.

•Dip each tortilla into the enchilada sauce, coating both sides. Spoon some of the chicken mixture into the center, roll tightly and place seam-side down in the casserole dish.

•Repeat with the remaining tortillas, arranging them snugly in the dish. If any filling remains, spread it evenly over the top.

•Pour the remaining enchilada sauce over the enchiladas and sprinkle generously with the cheese.

•Bake uncovered until hot and bubbling and the cheese is melted and lightly golden, 30 to 35 minutes.

•Let rest for 5 to 10 minutes before serving. Serve with shredded lettuce and tortilla chips, if desired.

Make-Ahead Tip

Assemble the enchiladas up to 1 day in advance. Cover and refrigerate, then bake just before serving.