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Chicken and Cheese Enchiladas Recipe

   
 

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     Chicken and Cheese Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Preptime   15 minutes

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 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 tbsp. extra virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Instructions
Preheat the broiler. Slice half 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 brow, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season wit 1/2 teaspoon salt and the sugar.
Meanwhile, 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 9x13 inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.


Originally Submitted
6/6/2011





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