CHICKEN-AND-CHEESE ENCHILADAS

 

  • Cooking Time: 15
  • Servings:
  • Preparation Time: 15

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.

Notes

Categories: Dinner  Main Dish  Misc. One Dish  Oven  Poultry  Savory  Spicy 

Website Credit: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe/index.html

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