Chicken-and-Cheese Enchiladas Recipe

Name: Chicken-and-Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, halved; 1 1/2 pounds tomatillos, husked and rinsed; 1 to 2 serrano chile peppers, stemmed and seeded; 1/2 cup low-sodium chicken broth; Kosher salt; Pinch of sugar; 8 corn tortillas; 3 cups shredded rotisserie chicken; 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese; 1/3 cup fresh cilantro; 2 tablespoons extra-virgin olive oil, plus more for greasing; 3/4 cup crumbled queso fresco or feta cheese

Servings: persons

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

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

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small red onion, halved, 1 1/2 pounds tomatillos, husked and rinsed, 1 to 2 serrano chile peppers, stemmed and seeded, 1/2 cup low-sodium chicken broth, and more.

Yes, Chicken-and-Cheese Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-and-Cheese Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions