Chicken-and-Cheese Enchiladas
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 626
- Total Fat
- 32 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 98 milligrams
- Sodium
- 1056 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 6 grams
- Protein
- 47 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
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.