Chicken-and-Cheese Enchiladas

  1. Preheat the broiler.
  2. Slice half of the onion into thin rings and set aside.
  3. 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.
  4. Transfer the vegetables and any liquid to a blender, add the broth and puree.
  5. Season with 1/2 teaspoon salt and the sugar.
  6. Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered.
  7. Toss the chicken with 2 cups shredded cheese in a bowl.
  8. Spoon a portion of the chicken mixture down the middle of each tortilla.
  9. Add a few cilantro leaves and roll up.
  10. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil.
  11. Broil until crisp and golden, 3 minutes.
  12. Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese.
  13. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes.
  14. Garnish with the onion rings, queso fresco and any remaining cilantro.
  15. Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;
  16. Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g
  17. Photograph by Antonis Achilleos

red onion, serrano chile peppers, chicken broth, kosher salt, sugar, corn tortillas, shredded rotisserie chicken, cheese, fresh cilantro, extravirgin olive oil, queso fresco

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe.html (may not work)

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