Making Tuesday Tasty-Easy Chicken And Cheese Enchiladas

I love enchiladas, and since Cinco De Mayo is coming up I thought I would post a yummy and easy recipe to throw together for the family.

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

Directions

Preheat the broiler. Slice half of 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 brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 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 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Making Tuesday Tasty-Sour Cream Enchiladas

I've made these a couple of times. They feed plenty of people and are really yummy.

2 dozen corn tortillas

3 cans cream of chicken

1 bunch green onions

1 pint sour cream

1 can green chilies(the mild, if you want spicy, add whatever pepper you like)

2 lbs shredded cheese(cheddar, or mexican blend)

Mix together the cream of chicken, sour cream, green onion, and green chili together and put half on the bottom of the pan. Warm your corn tortillas or dip them in hot oil and then fill with the cheese. Roll up and nestle into the sauce mixture. Continue until the pan is full. Top with the remaining sour cream mixture and cheese. Bake at 350 degrees for 20 to 30 minutes.

I change this slightly by putting cooked chicken in with the sauce mixture. I would say at least a pound of cooked chicken. I sometimes will add taco seasoning to the meat to add some more flavor. You could also add chili powder, cumin, garlic, onion, oregano to the meat as you're cooking it to add flavor. I'm not a big measurer so, I usually season to my liking.

Enjoy!