Chicken-and-Cheese Enchiladas
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INGREDIENTS
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1 small red onion, halved
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1 1/2 pounds tomatillos, husked and rinsed
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1 to 2 serrano chile peppers, stemmed and seeded
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1/2 cup low-sodium chicken broth
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Kosher salt
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Pinch of sugar
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8 corn tortillas
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3 cups shredded rotisserie chicken
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2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
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1/3 cup fresh cilantro
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2 tablespoons extra-virgin olive oil, plus more for greasing
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3/4 cup crumbled queso fresco or feta cheese
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