I’ve made enchiladas before but I’ve never tried one with green sauce.  You know, green from tomatillos and green chiles.  I’ve actually never tried tomatillos before but I really loved their tartness.  If you can’t find them, feel free to substitute green tomatoes.  (I actually added a few green tomatoes from my garden and it worked out really well.)

I found this recipe in the Food Network Magazine Great Easy Meals cookbook.  The enchiladas were gooey and I loved the addition of the Mexican cheese so use that if you can.  If you cannot find any at your local grocer, just use Monterrey Jack.

• 1 small red onion, halved
• 1 1/2 pounds tomatillos, husked and rinsed
• 1 to 2 serrano chili peppers, stemmed and seeded
• 1/2 cup low-sodium chicken broth
• Kosher salt
• Pinch of sugar
• 8 corn tortillas
• 3 cups shredded rotisserie chicken (I used leftover chicken from this recipe)
• 2 cups shredded mozzarella and/or Monterrey Jack cheese
• 1/3 cup fresh cilantro
• 2 tablespoons olive oil, plus more for greasing
• 1 1/2 cups crumbled queso fresco or other soft Mexican cheese

Preheat the broiler. Slice half of the onion into thin rings and set aside. 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. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

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. Add a few cilantro leaves and roll up. 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.

Pour the tomatillo sauce over the enchiladas and top with the queso fresco cheese spread over the pan.  Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings and any remaining cilantro leaves.