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



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

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Ingredients
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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)

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Instructions
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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.