These enchiladas (slightly altered from foodnetwork.com) are tasty for parents and kids alike. Our 3-year-old prefers to pick them apart and eat a more deconstructed version of the dish, but he still ends up getting some great protein and vegetables.
*As a warning: Although delicious, this recipe is slightly more involved than most posted here. Save for a night you have a little more time to devote to cooking … it’s definitely worth it!
1 small red onion, halved
1 1/2 lbs tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded (adjust as needed for how much your family likes spice)
1/2 cup low-sodium chicken broth
pinch of sugar
8 corn tortillas
2 1/2 cups shredded rotisserie chicken
1-2 cups finely chopped veggies of your choice (we like mushrooms and bell peppers… if your student isn’t as picky about vegetables, no need to finely chop)
2 1/2 cups shredded mozzarella and/or monterey jack cheese
1/3 cup fresh cilantro
2 Tbsp extra-virgin olive oil
3/4 crumbled queso fresco or feta cheese
Preheat broiler. Place half of the onion, tomatillos and serranos on a foil-lined baking sheet and broil until veggies are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer veggies and liquid to blender, add chicken broth, and puree. Season with 1/2 teaspoon salt and the sugar.
Saute chopped veggies; set aside. Meanwhile, stack the tortillas, wrap in damp paper towel and microwave approximately 1 minute, until warm and soft; keep covered. Toss chicken and chopped veggies with 2 cups shredded cheese in bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves, and then roll up. Place enchiladas side by side in a lightly oiled 9-by-13 inch baking dish and brush with 2 Tbsp olive oil. Broil until crisp and golden, approximately 3 minutes.
Pour tomatillo sauce over the enchiladas and top with remaining 1/2 cup shredded cheese. Return to the oven and broil until cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with cilantro, queso fresco or feta, and onion slices from remaining 1/2 of onion (not surprisingly, our son isn’t a big fan of raw onion, so we leave this off his share).