Chicken-and-Cheese Enchiladas

INGREDIENTS:

• 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
• 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
• 1/3 cup fresh cilantro
• 2 tablespoons Cannaoil, plus more for greasing (see #4cblog for recipe)
• 3/4 cup crumbled queso fresco or feta cheese

INSTRUCTIONS:

1. 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.
2. Meanwhile, stack the tortillas, wrap them in a damp paper towel, and microwave until warm and soft for 1 minute; keep covered. Toss the chicken with 2 cups of 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.
3. 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. Garnish with the onion rings, queso fresco, and any remaining cilantro, and drizzle with more cannaoil.

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