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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Chicken and Cheese Enchiladas Recipe

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This recipe for Chicken and Cheese Enchiladas is from The Kenney Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 small red onion, halved and separated into rings
1 1/2 lbs tomatillos, husked and rinsed
1 serrano chile pepper, seeded
1/2 cup chicken broth
1 pkg of corn tortillas
3 cups shredded chicken (baked or rotisserie)
1 cup shredded mozzarella cheese
1 1/2 cups shredded Monterey Jack cheese
3/4 cup queso fresco, crumbled
2 Tbsp olive oil
Salt (pinch)
Sugar (pinch)
Directions:
Directions:
Broil 1/2 of onion rings, tomatillos and serranos on foil lined baking sheet - Broil till soft and slightly brown (7 to 10 min), turning as needed.

Transfer broiled vegetables to blender, along with any liquid. Add chicken broth and puree. Season with salt and sugar.

In separate bowl, mix chicken with 2 cups of the shredded cheese. Spoon the chicken mixture down the middle of each tortilla. Roll up and place the enchiladas side by side in a lightly oiled 9 x 13 pan. Brush enchiladas with olive oil. Broil until crisp and golden - 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining shredded cheese.

Return dish to the oven and broil until the cheese is bubbly - 3 to 5 minutes. Garnish with onion rings, queso fresco.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 hour plus

 

 

 

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