Chicken-and-Cheese Enchiladas
chicken, cheese, corn tortillas, broth, onion, cilantro, sugar
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 for Chicken-and-Cheese Enchiladas Recipe
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
Read the full directions on Food Network
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