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Chicken-and-Cheese Enchiladas


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Rate this recipe 4.6/5 (16 Votes)
Chicken-and-Cheese Enchiladas 1 Picture


  • 1 small red onion, halved
  • 1 can diced tomatoes
  • 1 to 2 serrano chile peppers, stemmed and seeded
  • 1/2 cup low-sodium chicken broth
  • 8 corn tortillas
  • 3 cups shredded rotisserie chicken
  • 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
  • 1/3 cup fresh cilantro
  • 3/4 cup crumbled queso fresco or feta cheese


Preparation time 15mins
Cooking time 45mins


Step 1

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half 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 vegetable0s, diced tomatoes and chicken broth into blender and puree. Turn oven to 350 degrees

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.
Pour the sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Place pan in oven that has been pre-heated to 350 for 30 miuntes. Garnish with the onion rings, queso fresco and any remaining cilantro.

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