It has been a while since my kitchen has seen the likes of any chicken enchiladas and when Chris suggested we try making at again for dinner recently, I thought it sure sounded good! We looked for a new recipe in the hopes that it get us excited about this dish again. You see, when you make something so many times as a go-to easy dinner, it also looses its thrill after the 15th week in a row! We were really pleased with the Chicken-and-Cheese Enchiladas that we found from the Food Network Magazine. With such a simple name, I sort of expected a more simple dish, but what I learned was that it doesn’t have to be the name that makes the dish. This was full of flavor and very exciting. We will be making it again for sure! Here’s how we did it!

Slice half a red onion and put it aside for later.

Prepare a couple pounds of tomatillos-remove skin and wash the sticky off.

The recipe calls for two serrano chilis with the membrane and seeds removed. We may only use one next time. Even with the membrane gone, the spice was still hanging on. We don’t mind it, but if this is going to be a family dish, we want our kids to be able to handle it!

Add the remaining half of the red onion to the tomatillos and the chilis and place on a pan to go under the broiler.

Meanwhile prepare your cilantro and set aside for later.

Roast the veggies under the broiler until browned and the tomatillos have “popped.”

Place the browned veggies into the blender along with any juices and puree into a sauce.

Pull the meat off of a rotisserie chicken and combine with shredded monterey jack and cheddar cheese.

Grab a white corn tortilla and begin filling it with cilantro …

and the chicken/cheese mixture.

Line up your filled enchiladas in a greased pan.

Brush with extra virgin olive oil before placing back under the broiler.

Broil for about three minutes until crisp and golden brown.

Then pour your yummy blender concoction over the crispy enchiladas.

And top with the shredded cheese.

Broil yet again for another five minutes until cheese is bubbly and browned.

Garnish with Feta cheese, cilantro and the sliced red onions. Pretty, isn’t it?

I’m glad we didn’t talk ourselves out of using red onions to use green onions instead. The red onions bring a little bit of sweet to the dish in an onion-y kind of way.

Please enjoy!!

P.S. We liked dipping tortilla chips in the leftover sauce from the bottom of the pan. Built-in salsa! Delicious!