Chicken-and-Cheese Enchiladas

Name: Chicken-and-Cheese Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 corn tortillas; 177 milliliters crumbled queso fresco or feta cheese; 79 milliliters fresh cilantro; 4 servings Kosher salt; 118 milliliters low-sodium chicken broth; 591 milliliters shredded mozzarella and/or Monterey Jack cheese; 2 Tbsps extra-virgin olive oil, plus more for greasing; 1 small red onion, halved; 710 milliliters shredded rotisserie chicken; 1 to 2 serrano chile peppers, stemmed and seeded; 1 pinch Pinch of sugar; 680 grams tomatillos, husked and rinsed

Chicken-and-Cheese Enchiladas might be just the main course you are searching for. This recipe makes 4 servings with 819 calories, 52g of protein, and 52g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A mixture of corn tortillas, feta cheese, to 2 serrano chile peppers, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is typical of Mexican cuisine.

Instructions

Preheat the broiler. Slice half of the onion into thin rings and set aside.

Ingredients you will need

Onion

Equipment you will use

Broiler

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.

Ingredients you will need

Tomatillos

Vegetable

Onion

Equipment you will use

Baking Sheet

Aluminum Foil

Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Ingredients you will need

Vegetable

Broth

Sugar

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Shredded Cheese

Wrap

Whole Chicken

Equipment you will use

Paper Towels

Microwave

Bowl

Add a few cilantro leaves and roll up.

Ingredients you will need

Fresh Cilantro

Roll

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.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Pan

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.

Ingredients you will need

Cheese

Tomatillos

Sauce

Equipment you will use

Oven

Garnish with the onion rings, queso fresco and any remaining cilantro.

Ingredients you will need

Queso Fresco

Cilantro

Onion

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

corn tortillas 177milliliters

crumbled queso fresco or feta cheese 79milliliters

fresh cilantro 4servings

Kosher salt 118milliliters

low-sodium chicken broth 591milliliters

shredded mozzarella and/or Monterey Jack cheese 2Tbsps

extra-virgin olive oil, plus more for greasing 1small

red onion, halved 710milliliters

shredded rotisserie chicken 1

to 2 serrano chile peppers, stemmed and seeded 1pinch

Pinch of sugar 680grams

tomatillos, husked and rinsed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.