Search
by Ingredient

Best Cheesy Chicken Enchiladas

StarStarStarStarHalf star

Your rating

Recipe

A Mexican inspired dish made with tomatillas, melted cheese and pre-cooked chicken, just delicious.

 

Yield

8 servings

Prep

12 min

Cook

16 min

Ready

28 min

Ingredients

Amount Measure Ingredient Features
1 small red onion
halved
Camera
1 ½ pounds tomatillos
husked and rinsed
* Camera
1 serrano chiles
stemmed and seeded
* Camera
½ cup chicken broth, low salt
Camera
kosher salt
* Camera
1 pinch sugar
* Camera
8 corn tortillas (6-inch)
* Camera
3 cups chicken
cooked and shredded
Camera
2 ½ cups mozzarella cheese
shredded and/or monterey jack cheese
* Camera
cup cilantro
fresh
Camera
2 tablespoons olive oil, extra-virgin
plus more for greasing
Camera
¾ cup feta cheese
crumbled
Camera

Ingredients

Amount Measure Ingredient Features
1 small red onion
halved
Camera
680.4 g tomatillos
husked and rinsed
* Camera
1 each serrano chiles
stemmed and seeded
* Camera
118 ml chicken broth, low salt
Camera
1 x kosher salt
* Camera
1 pinch sugar
* Camera
8 each corn tortillas (6-inch)
* Camera
7.1E+2 ml chicken
cooked and shredded
Camera
591 ml mozzarella cheese
shredded and/or monterey jack cheese
* Camera
79 ml cilantro
fresh
Camera
3E+1 ml olive oil, extra-virgin
plus more for greasing
Camera
177 ml feta cheese
crumbled
Camera

Directions

Preheat the broiler. Slice half of the onion into thin rings and set aside.

Arrange the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 8 to 10 minutes, turning as needed.

Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with ½ teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute, keep covered.

Mix 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 ½ 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, feta cheese and any remaining cilantro. Serve warm and enjoy!



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 20848% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 211mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 37g
Vitamin A 4% Vitamin C 20%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe