Chicken-and-Cheese Enchiladas

Chicken-and-Cheese Enchiladas

Photo by Dawn J.

  • Prep Time


  • Total Time


  • Servings



  • 1

    small red onion, halved

  • 1

    can diced tomatoes

  • 1 to 2

    serrano chile peppers, stemmed and seeded

  • ½

    cup low-sodium chicken broth

  • 8

    corn tortillas

  • 3

    cups shredded rotisserie chicken

  • cups shredded mozzarella and/or Monterey Jack cheese

  • cup fresh cilantro

  • ¾

    cup crumbled queso fresco or feta cheese


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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