2 1/2 cups shredded mozzarella and/or monterey jack cheese
1/3 cup fresh cilantro
2 tbsp. extra virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
Instructions
Preheat the broiler. Slice half the onion into thin rings and set
aside. Place the other onion half, tomatillos and serranos on a
foil-lined baking sheet and broil until the vegetables are soft
and slightly brow, 7 to 10 minutes, turning as needed. Transfer
the vegetables and any liquid to a blender, add the broth and
puree. Season wit 1/2 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. 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 9x13 inch baking dish and brush with
the 2 tablespoons olive oil. Broil until crisp and golden, 3
minutes.
Originally Submitted
6/6/2011
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