Best Cheesy Chicken Enchiladas
A Mexican inspired dish made with tomatillas, melted cheese and pre-cooked chicken, just delicious.
Yield
8 servingsPrep
12 minCook
16 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
red onion
halved |
|
| 1 ½ | pounds |
tomatillos
husked and rinsed |
*
|
| 1 |
serrano chiles
stemmed and seeded |
*
|
|
| ½ | cup |
chicken broth, low salt
|
|
|
kosher salt
|
*
|
||
| 1 | pinch |
sugar
|
*
|
| 8 |
corn tortillas (6-inch)
|
*
|
|
| 3 | cups |
chicken
cooked and shredded |
|
| 2 ½ | cups |
mozzarella cheese
shredded and/or monterey jack cheese |
*
|
| ⅓ | cup |
cilantro
fresh |
|
| 2 | tablespoons |
olive oil, extra-virgin
plus more for greasing |
|
| ¾ | cup |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
red onion
halved |
|
| 680.4 | g |
tomatillos
husked and rinsed |
*
|
| 1 | each |
serrano chiles
stemmed and seeded |
*
|
| 118 | ml |
chicken broth, low salt
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | pinch |
sugar
|
*
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 7.1E+2 | ml |
chicken
cooked and shredded |
|
| 591 | ml |
mozzarella cheese
shredded and/or monterey jack cheese |
*
|
| 79 | ml |
cilantro
fresh |
|
| 3E+1 | ml |
olive oil, extra-virgin
plus more for greasing |
|
| 177 | ml |
feta cheese
crumbled |
|
Directions
Preheat the broiler. Slice half of the onion into thin rings and set aside.
Arrange the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 8 to 10 minutes, turning as needed.
Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with ½ 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.
Mix 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 ½ 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, feta cheese and any remaining cilantro. Serve warm and enjoy!
