View Full Version : Chicken and Cheese Enchiladas in a Green Sauce

10-17-2009, 01:05 PM
Cooking Time: 15 minutes
Preparation Time: 15 minutes
Makes about 4 servings.

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 serrano chile peppers, stemmed and seeded (or mild jalapeno)
1/2 cup low-sodium chicken broth
1/2 teaspoon Kosher salt
and a Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken (or bake your own if your feeling springy)
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 (prefer the fresco, the feta is too rank)


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.