Chicken-and-Cheese Enchiladas

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Preheat 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.

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 9-by-13-inch baking dish and brush with the 2 tablespoons 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 fresco and any remaining cilantro.

Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;

Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g

Photograph by Antonis Achilleos


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Pairs Well With
Lager

Crisp, refreshing light beer

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4.3 129
Solid recipe, easy to make. To save myself some time, I used bottled verde salsa as others had mentioned, though I adjusted it a little for taste - blended with some salt, lime, sugar and bit of cilantro. Came together easily, served with refried beans and some guac. Easy, tasty, good weeknight rotation recipe. item not reviewed by moderator and published
Very easy to make and yummy!!! item not reviewed by moderator and published
Only thing I would do differently is a little more baking to before the intial broil to melt things - and perhaps heat/reduce the sauce a bit. item not reviewed by moderator and published
Very good! I used bottled salsa verde as I don't have a blender...I know it would have been better had I made it fresh, c'est la vie. I also added 1/2 pound chorizo to the chicken/monterey jack cheese mix and 1 tablespoon of cumin. Looking forward to eating the leftovers and making this again. item not reviewed by moderator and published
Tasty item not reviewed by moderator and published
very tasty item not reviewed by moderator and published
I ended up using store-bought, organic tomatillo salsa (which was delicious instead of the home-made version that the recipe calls for. Overall, it was pretty good, but, next time, I will add some of the salsa to the chicken mixture to ensure moistness. And, frankly, there is no need to broil the enchiladas the first time around. Placing everything together at once... enchiladas, salsa, etc. and placing to broil just one time is the way to go. Otherwise, the tortillas get dried out. Definitely worth another try. item not reviewed by moderator and published
Very good and easy to make. We loved the flavor of the roasted veggies! The leftover filling is also good as nachos! item not reviewed by moderator and published
This is the blandest, most boring recipe I have tried in a very long time! The only reason it got 2 stars rather than 1 is that it's quick and easy to make-but why would anyone want to! Unfortunately we still have left-overs to eat and I'm trying to figure out what to do to make them more palatable... item not reviewed by moderator and published
On the up side, this recipe ended up yielding more than 8 enchiladas. I think we ended up getting 12 enchiladas stuffed full of the chicken and cheese mixture. On the downside, I did not think the recipe was worth the effort or the calories. Maybe it is just personal preference, but the green enchilada sauce did nothing for me. Probably won't try to make this recipe again. item not reviewed by moderator and published

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Fall Weeknight Dinners