- 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
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.