Let’s cook!

Chicken Enchiladas

1 whole rotisserie chicken, cut/shred whatever you prefer

1 small red onion, halved

1 pound tomatillos, husked and rinsed

2 serrano peppers, 1 or none if you don’t like heat

1/2 cup chicken broth

8 corn tortillas

2 packages of mexican mixed shredded cheese mix

2 tablespoons olive oil

1/3 cup fresh cilantro

1 can of enchilada sauce

salt and pepper

Preheat the broiler. Slice half of the onion into thin slices and place with the tomatillos and serranos on a foil-lined baking sheet.

Broil for 10 minutes and turn during the process if needed.

Transfer the vegetables to a blender and add the broth.

Puree and season with salt and pepper.

Stack the tortillas, wrap in a damp paper towel and microwave for 1 minute. Let stand for another minute before you unwrap.

Chop the chicken.

Add the chicken to a large bowl with one package of the cheese (2 cups). Lightly oil a 9 by 13 baking dish. 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. Brush the top of the enchiladas with olive oil.

Put in the oven on broil for 3 minutes.

Pour the tomatillo and red sauce over the enchiladas and the rest of the cheese. Return to the oven and broil for 5 more minutes.

After I remove the enchiladas from the oven, top with a little more cheese and serve.

I did spanish rice with the enchiladas and here is how I did the plating.

Here is the close-up:

Now you can make chicken enchiladas at the house. If you like green sauce more than the red enchilada sauce you can minus the red sauce in this post.

Happy Cooking!