Chicken-and-Cheese Enchiladas

Total Time: 30 min. Prep15 min. Cook15 min. Yield:4 servings . Level:Easy..

Chicken-and-Cheese Enchiladas

Photo by

  • Prep Time


  • Total Time


  • Servings



  • small red onion, halved

  • pounds tomatillos, husked and rinsed

  • 1 to 2

    serrano chile peppers, stemmed and seeded

  • ½

    cup low-sodium chicken broth

  • Kosher salt

  • Pinch of sugar

  • 8

    corn tortillas

  • 3

    cups shredded rotisserie chicken

  • cups shredded mozzarella and/or Monterey Jack cheese

  • cup fresh cilantro

  • 2

    tablespoons extra-virgin olive oil, plus more for greasing

  • ¾

    cup crumbled queso fresco or feta cheese


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. Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg; Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g


Facebook Conversations