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1
Preheat the broiler.
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2
Slice half of the onion into thin rings and set aside.
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3
Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed.
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4
Transfer the vegetables and any liquid to a blender, add the broth and puree.
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5
Season with 1/2 teaspoon salt and the sugar.
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6
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered.
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7
Toss the chicken with 2 cups shredded cheese in a bowl.
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8
Spoon a portion of the chicken mixture down the middle of each tortilla.
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9
Add a few cilantro leaves and roll up.
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10
Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil.
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11
Broil until crisp and golden, 3 minutes.
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12
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese.
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13
Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes.
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14
Garnish with the onion rings, queso fresco and any remaining cilantro.
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15
Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;
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16
Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g
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17
Photograph by Antonis Achilleos
