Chicken-and-Cheese Enchiladas

Ingredients

• 8  corn tortillas 
• 0.8 cup feta cheese crumbled
• 0.3 cup cilantro leaves fresh
• 4 servings kosher salt 
• 0.5 cup chicken broth low-sodium
• 2.5 cups mozzarella and/or monterey jack cheese shredded
• 2 tablespoons olive oil extra-virgin plus more for greasing
• 1 small onion red halved
• 3 cups rotisserie chicken cut shredded
• 1  to 2 serrano chile peppers stemmed seeded
• 1 pinch sugar 
• 1.5 pounds tomatillos husked rinsed

Equipment

• bowl
• baking sheet
• paper towels
• oven
• blender
• baking pan
• aluminum foil
• broiler
• microwave

Directions

1. Preheat the broiler. Slice half of the onion into thin rings and set aside.
2. 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.
3. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
4. 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.
5. Add a few cilantro leaves and roll up.
6. 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.
7. 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.
8. Garnish with the onion rings, queso fresco and any remaining cilantro.
9. Photograph by Antonis Achilleos