CHICKEN AND CHEESE ENCHILADAS
Steps:
- 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.
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David Rodrigues
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the cheese was melted and gooey. I will definitely be making them again.
Kamaldeen Moshood
[email protected]These enchiladas were a bit too spicy for my taste, but they were still good. I would recommend using less chili powder next time.
Zeeshan shani
[email protected]I followed the recipe exactly and the enchiladas turned out great! They were cheesy, flavorful, and easy to make. I will definitely be making them again.
MD Faim
[email protected]These enchiladas were amazing! The chicken was tender and juicy, and the cheese was melted and gooey. I will definitely be making them again.
Laura-Lee
[email protected]The chicken was a bit dry, but the enchiladas were still good. I would recommend using a different type of chicken next time.
Melissa Martins
[email protected]These enchiladas were a bit bland for my taste. I think I would add more spices next time.
Valo Manush
[email protected]I made these enchiladas for my family and they loved them! They were easy to make and tasted great. I will definitely be making them again.
Tajammal Hassain
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the cheese was melted and gooey. I will definitely be making them again.
John Britner
[email protected]These enchiladas were a bit too spicy for my taste, but they were still good. I would recommend using less chili powder next time.
Salman Taseer
[email protected]I followed the recipe exactly and the enchiladas turned out great! They were cheesy, flavorful, and easy to make. I will definitely be making them again.
S Lami
[email protected]These enchiladas were amazing! The chicken was tender and juicy, and the cheese was melted and gooey. I will definitely be making them again.
Kaleb Henry
[email protected]The chicken was a bit dry, but the enchiladas were still good. I would recommend using a different type of chicken next time.
Zareen Gull
[email protected]These enchiladas were a bit bland for my taste. I think I would add more spices next time.
Nirmala Dhungana
[email protected]I've made these enchiladas several times now and they are always a hit! They are so easy to make and they taste amazing. I love that I can use leftover chicken to make them.
Genna Green
[email protected]These enchiladas were easy to make and tasted great! I used a rotisserie chicken to save time, and it worked perfectly. I also added some black beans and corn to the filling for extra flavor.
lidice fernandez
[email protected]I made these enchiladas last night and they were delicious! The chicken was tender and juicy, and the cheese was melted and gooey. I will definitely be making them again.
Marwa Muradi
[email protected]These enchiladas were a hit with my family! They were cheesy, flavorful, and easy to make. I will definitely be making them again.