How to Cook Chicken Enchiladas
Serves: 4
Ingredients needed to make chicken enchiladas:
- 3 cups rotisserie chicken, shredded
- 1 ½ lb tomatillos, rinsed
- 1 red onion, halved
- 2 serrano chile peppers, stems trimmed off and seeded
- 1/3 cup fresh cilantro
- ¾ cup feta cheese, crumbled
- 2 ½ cups mozarella cheese, shredded
- 8 corn tortillas
- ½ cup low sodium chicken stock
- 2 tbsp extra virgin olive oil
- Pinch of sugar
- Kosher salt to taste
Cooking instructions for chicken enchiladas:
Warm up your broiler to high heat and grease a 9×13’’ baking dish.
Place one half of the onion, chile peppers and tomatillos in baking sheet, lined with a sheet of aluminium foil and broil them for about 7-10 minutes or until the veggies brown slightly and soften.
Add the veggies and the juices into a blender, along with the chicken stock and pulse them into a smooth puree.
Stir in the sugar and ½ tsp of salt; set aside.
Pile the tortillas into a single stack and wrap them up in a wet paper towel.
Heat them in the microwave for a minute until they turn soft and warm; set aside with the wrap still on.
Empty a couple of cups of mozarella cheese into a bowl and toss well with chicken.
Unwrap the tortillas and place portions of the above mixture along the centre of each tortilla.
Top it up with few cilantro and roll it up into an enchilada.
Make the other enchiladas in a similar fashion and arrange them on the pre-greased baking dish.
Drizzle a couple of tbsp olive oil over them and bake in the oven for about 3 minutes or until they turn crispy golden.
Smother it with the tomatillo sauce and top it up with rest of the mozarella cheese.
Bake again for about 3-5 minutes or until the cheese melts and turns golden brown.
Once the enchiladas is ready, slice the other half of the onions into rings and arrange them on top of it.
Top it up with the crumbled cheese and rest of the cilantro.
Serve and have fun!
