Chicken-and-Cheese Enchiladas

2
Jolayne Cooper

By
@jwcooper

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

Add to Grocery List

1
small red onion, halved
1 1/2 lb
tomatillos, husked and rinsed
1-2
serrano chile peppers, stemmed and seeded
1/2 c
chicken broth
kosher salt
pinch of sugar
8
corn tortillas
3 c
shredded rotisserie chicken
2 1/2 c
shredded mozzarella and/or monterey jack cheese
1/3 c
fresh cilantro
2 Tbsp
extra-virgin olive oil, plus more for greasing
3/4 c
crumbled queso fresco or feta cheese

How to Make Chicken-and-Cheese Enchiladas

Step-by-Step

  • 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.

Printable Recipe Card

About Chicken-and-Cheese Enchiladas

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Hashtag: #tomatillos




Show 1 Comment & Review

15 Easy Chicken Dinner Recipes

15 Easy Chicken Dinner Recipes

Kitchen Crew @JustaPinch

Craving an easy weeknight meal? Look no further. Check out these simply irresistible ways to dress up chicken for a delicious (and easy) dinner recipe!

13 Cluckin' Great Chicken Recipes For Tonight's Dinner

13 Cluckin' Great Chicken Recipes for Tonight's Dinner

Kitchen Crew @JustaPinch

Need some inspiration for tonight's dinner? Try one of these 13 cluckin' great chicken recipes.

Winner, Winner Have An Easy Chicken Dinner Tonight Recipe

Winner, Winner Have an Easy Chicken Dinner Tonight

Kitchen Crew

Chicken is my go-to when I just can't figure out what to make for dinner. Whenever I find myself wondering what to make, I grab a package at the market...