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Ingredients: |
Quantity: |
|
Chicken |
3 cups shredded rotisserie chicken |
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Tomatillos |
1 1/2 pounds (husked and rinsed) |
|
Onion |
1 small Piece |
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Serrano Chile |
1 to 2 (stemmed and seeded) |
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low-sodium chicken broth |
1/2 cup |
|
sugar |
1 pinch |
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corn tortillas |
8 |
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Monterey Jack cheese |
2 1/2 |
|
fresh cilantro |
1/3 cup |
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Salt |
According To Taste |
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crumbled queso fresco or feta cheese |
3/4 cup |
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Cooking oil |
2 Table Spoon |
Methods:
1. Pre - heat the broiler. Break half the onion into thin rings and set it aside. Put the other part of the onion, the tomatoes and the Serrano’s on a foil-lined baking sheets and broil until the vegetables are softer and brownish color, 7 to 10 minutes, rotating as desired. Move the vegetables and any fluid to the mixer, add the broth and the purée. Season with 1/2 teaspoon of salt and sugar.
2. In the meantime, stack the tortillas, wrap them in a wet paper towel and oven until they are warm and fluffy for 1 minute; keep sealed. In a tub, toss the chicken with 2 cups of melted cheese. Spoon a part of the chicken mixture in the center of each tortilla. Add several leaves of coriander and roll up. Put the enchiladas side - by - side in a lightly oiled 9-by-13-inch baking dish and spray with 2 tablespoons of olive oil. Broil until yellow and dry, 3 minutes.
3.
Pour the tomato sauce over
enchiladas and finish with the remaining 1/2 cup of shredded cheese. Up the
oven and fried till the cheese is bouncy and lightly browned, 3 to 5 minutes.
Garnish with circles of onion, the queso fresco and any leftover cilantro.
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