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chicken and cheese enchiladas

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Recipe from Food Network Magazine.

(2 ratings)
yield 4 servings
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For chicken and cheese enchiladas

  • 1 sm
    red onion, halved
  • 1 1/2 lb
    tomatillos, husked and rinsed
  • 1 to 2
    serrano chile peppers, stemmed and seeded
  • 1/2 c
    low-sodium chicken broth
  • kosher salt
  • pinch
    of granulated 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+more for greasing
  • 3/4 c
    crumbled queso frresco or mild feta cheese

How To Make chicken and cheese enchiladas

  • 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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