chicken and cheese enchiladas

Name: Chicken and Cheese Enchiladas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 small red onion, halved; 1 1/2 pound(s) tomatillos, husked and rinsed; 1 to 2 - serrano chile peppers, stemmed and seeded; 1/2 cup(s) low-sodium chicken broth; - kosher salt; pinch(es) of granulated sugar; 8 - corn tortillas; 3 cup(s) shredded rotisserie chicken; 2 1/2 cup(s) shredded mozzarella and /or monterey jack cheese; 1/3 cup(s) fresh cilantro; 2 tablespoon(s) extra virgin olive oil+more for greasing; 3/4 cup(s) crumbled queso frresco or mild feta cheese

(2 RATINGS)

75 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Sep 10, 2011

Recipe from Food Network Magazine.

Rate

prep time 15 Min

cook time 15 Min

method Bake

yield 4 servings

Ingredients

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 - serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
- kosher salt
pinch of granulated sugar
8 - corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and /or monterey jack cheese
1/3 cup fresh cilantro
2 tablespoons extra virgin olive oil+more for greasing
3/4 cup crumbled queso frresco or mild feta cheese

How To Make chicken and cheese enchiladas

Step 1

Preheat the broiler. Slice 1/2 of the onion into thin rings and set aside. Place the other onion 1/2, tomatillos and serranos on a foil-lined baking sheet brushed with oilve oil 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. 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 of the shredded cheesse 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 9x13-inch baking dish and brush with the 2 Tablespoons of olive oil. Broil until crisp and golden, 3 minutes. Pour 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 to 5 minutes. Garnish with the onion rings, queso frresco and any remaining cilantro.
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