Chicken-and-Cheese Enchiladas

Total Time:
30 min
15 min
15 min

4 servings


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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    127 Reviews
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    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.
    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.
    very tasty
    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.
    Very good and easy to make. We loved the flavor of the roasted veggies! The leftover filling is also good as nachos!
    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...
    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.
    My wife absolutely loved them.
    I can't believe I made something that yummy!
    man when i saw this i had to make it it came out fantastick but what i did was add a layer of sour cream and guaqamoli to the top then i addwd just a little bit more chips on top it came out out standing and its easy to make for the family
    This sounds very much like Swiss Enchiladas. (In Mexican cooking, the term "Swiss" refers to the use of sour cream. Top it off with sour cream instead of the Feta just before serving, for a wonderful variation. Also, Swiss enchiladas are traditionally made without chiles, although green salsa can be added at table. It's comfort food at it's finest, and it's even closer to the traditional recipe without any cheese at all. (I DO use with Mexican cooking, unlike an earlier poster, since goat milk cheese is used a great deal in Mexico. Mozzarella is the closest you'll come to Oaxaca cheese at most U.S. grocery stores, and is a perfectly acceptable substitute.
    Excellent dish, but the nutritional values are way off. Using Mozzarella and Feta makes it closer to their values (which they did not bother to state boldly, but there is a serious deviation in flavor that way as well. I would never use Feta or Mozzarella in a Mexican dish.
    This was a great easy weeknight meal! I felt like a little something was missing when we ate them for dinner but they got even better when reheated for lunch leftovers! (My husband doesn't like cilantro, so this was probably the missing piece. Might take the tip from other reviewers to add some pureed garlic next time since we don't use the cilantro. Really good dish though!
    This was absolutely delish! Very easy to make!
    I thought this was absolutely delicious!!! Will definitely make it again with no changes to the recipe
    The sauce is so tasty and easy to make!! Thrown over three of my favorite ingredients-corn tortillas, cheese & chicken, how could this recipe go wrong. Try it, it's worth your time and taste buds. The red onion surprising made the differences so don't change to a yellow onion.
    Excellent! I added roasted garlic to the sauce, but otherwise followed the recipe exactly. My boyfriend, a picky eater, raved about this dish!
    This was just okay though with some tweaking it should improve. The tomatillo sauce was bland and "flat" tasting. Next time I will use more serranos, add some garlic and puree some cilantro in the sauce. I will also add a small amount of the sauce to the filling so it's not so dry.
    This was good, not spectacular. Maybe needs more sauce?
    this was awsome, just a tip, the sauce is very spicy. i had to use bottled salsa verde because i have children.
    This recipe is one of my favorites! I quarter an onion and broil it with the other veggies. I also add a little cumin for that yummy, smoky flavor. It always come out great and very tasty. Leftovers heat up well too.
    I love this recipe. The sauce is what makes the dish. My entire family loves this. I too added more time to the baking. I also put the cheese on first then broiled. THey came out with a nice brown hue and were delicious. I always make a double batch and I never have leftovers.
    The actual enchiladas were alright (you can put just about anything in them and have them come out good but the homemade salsa verde is what really makes this dish spectacular. So yummy, I suggest making extra ahead of time and saving it to have with other dishes. 
    I left off the onion rings on top just because I didn't feel like slicing them, lol. Sprinkled cumin over the top instead. I also broiled them for about 7 or 8 minutes instead of 3 on the first round, and broiled them for about 5 minutes after I sprinkled the extra cheese on top, as it didn't seem to be crisping/browning enough with the original times. My husband says he can eat them all day and not get tired.
    Great dish, my children even liked it! They hate onion and never knew it was there.
    Easy to cook
    Absolutely delicious!!! It is requested at my house all the time! I've even made it for friends and they all rave about it. You can make it with ease and the clean up is also quick.
    SO easy, its my favorite enchilada recipe so far.
    Excellent!!! I will never buy a store enchilada sauce again! I didn't realize how easy it was! This recipe was fantastic. I did add a few things. I added one anaheim pepper and and extra serrano pepper with its seeds(for more kick and 1 cup of broth and I added a little bit of cilantro to the sauce as well. I added some olives to the enchiladas themselves.It was really delicious and I will definitely be making this again. It makes plenty of sauce and there is no need to use all of it. I will freeze the rest for another batch in a couple of weeks. My husband prefers green sauce to red and he was thrilled with these enchiladas.
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