A store-bought rotisserie chicken makes these cheesy enchiladas quick and easy. Dovetailing Tip: Use the chicken you cooked and shredded on day 1 for todays enchiladas.
Serving size: 4
Calories per serving: 211
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
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 oils, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.