Thursday, October 7, 2010
1 small red onion, halved
1-1/2 lbs. tomatillos, husked and rinsed
1-2 serrano chile peppers, stemmed and seeded
1/2 cup chicken broth
1/2 tsp. salt
pinch of sugar
16-20 corn tortillas
3 cups shredded rotisserie chicken
2-1/2 cups shredded mozzarella or Monterey Jack cheese
1/2 cup fresh cilantro, chopped
2 Tbs. olive oil, plus more for greasing
3/4 cup feta cheese or queso fresco (I used feta cheese)
Directions: 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 - 10 minutes, turning as needed.
Transfer the vegetables and any liquid to a blender,
add broth and puree. Season with salt and 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 and chopped cilantro in a bowl.
Spoon a portion of the chicken mixture down the middle of each tortilla and roll up.
Place the enchiladas side by side in a lightly oiled 9x13-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 oven and broil until the cheese is bubbly and golden brown, 3-5 minutes.
Garnish with onion rings, feta cheese, and any remaining cilantro.
(NOTE: We skipped the raw onion rings, since I knew my kids wouldn't touch them. I don't recommend skipping the feta cheese. I loved the flavor it added.) Makes 6-8 servings. Enjoy!