chicken-and-cheese enchiladas
(1 rating)
I saw this recipe in the Food Network Magazine. I liked the idea of making my own green enchilada sauce, so had to try it. The sauce is wonderful. I added extra chicken, since I had it and they were wonderful, served with guacamole and sour cream on top. I served them with refried beans and rice from a recipe I got from a blog that I have posted here. Everyone loved the dinner. We even had a Mexican twist to dessert.
►
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For chicken-and-cheese enchiladas
-
1small red onion, halved
-
1 1/2 lbtomatillos, husked and rinsed
-
1-2serrano chile peppers, stemmed and seeded
-
1/2 cchicken broth
-
kosher salt
-
pinch of sugar
-
8corn tortillas
-
3 cshredded rotisserie chicken
-
2 1/2 cshredded mozzarella and/or monterey jack cheese
-
1/3 cfresh cilantro
-
2 Tbspextra-virgin olive oil, plus more for greasing
-
3/4 ccrumbled queso fresco or feta cheese
How To Make chicken-and-cheese enchiladas
-
1Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
-
2Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9 x 13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, about 3 minutes.
-
3Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3-5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
-
4NOTE: The above is directly from the Food Network Magazine. My changes were to make the tomatillo sauce the day before and keep in the refrigerator until ready to use. I also mixed the chicken and cheese the day before, so all I had to do the day we ate, was put it all together. I also had extra chicken and cheese, so I sprinkled it over the top of the enchiladas just before the rest of the shredded cheese, and then I baked at 350 degrees for 30 minutes, rather than use the broiler.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT