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In my house it is impossible to keep enchiladas for leftovers.  Most of our dinners end up in leftovers that my husband and I pack up for lunch the next day.  That is definitely not the case when I make enchiladas.  Not all enchiladas are created equal though.  I have tried many, many enchilada recipes in the past two years and my new go-to recipe is absolutely tasty and it is pretty simple to make too.  So if you are looking for a dish that will wow your family, then this Cheesy Chicken Enchilada Recipe is for you.

Ingredients:

• 1 small red onion
• 6-8 tomatillos, husked and rinsed
• 1 serrano chile pepper, stemmed and seeded
• 1/2 cup chicken broth (low sodium)
• Salt
• Pinch of sugar
• 8 corn tortillas
• 3 cups shredded chicken (baked or store bought rotisserie)
• 2 1/2 cups shredded mozzarella or Monterey Jack cheese
• 1/3 cup fresh cilantro
• 2 tablespoons extra-virgin olive oil, more for greasing
• 3/4 cup crumbled feta cheese

Directions:

• Preheat the oven to broil.  Slice the onion in half.  Use one half to cut into thin rings, and set those to the side.  Put the other half of the onion, tomatillos, and the serrano pepper on a foil lined baking sheet and broil them for about 8 minutes, turning as needed.  After broiling move the veggies and any juices to a blender, add in the broth and puree.  Season with 1/2 teaspoon of salt and sugar.
• Prepare the tortillas by stacking them and wrapping them in a damp paper towel.  Microwave them for 1 minute and keep them covered afterward.  Mix together the chicken and two cups of shredded cheese in a bowl.  Using a spoon, add in the mixture to the middle of each tortilla, add a couple cilantro leaves and roll the tortillas up.  In a lightly oiled 9×13 baking dish line up the enchiladas and brush them with 2 tablespoons of olive oil.  Broil until the tortillas are crispy and golden, about 3 minutes.
• Pour on the tomatillo sauce on top of the enchiladas and top it off with the remaining shredded cheese.  Broil it for 3 to 5 minutes and finish it with the onion rings, feta cheese, and cilantro for garnish.