Simple Dinner Recipe - Chicken Enchiladas

Looking to make a quick, simple dinner that is also healthy? This chicken dish takes less than 30 minutes from start to plate and feeds a family of four.

Ingredients:

* Small red onion, halved
* 1½ pounds tomatoes, cleaned and rinsed
* 1 to 2 serrano chile peppers, stemmed and seeded
* ½ cup low-sodium chicken broth
* salt
* Pinch of sugar
* 8 corn tortillas
* 3 cups shredded rotisseri chicken
* 2½ cups shredded mozzarella and/or Monterey Jack cheese
* 1/3 cup fresh cilantro
* 2 tablespoons extra-virgin olive oil
* ¾ cup crumbled queso fresco or feta cheese

Directions:

Preheat the broiler. Set aside half an onion, sliced into thin rings. Add the other onion half, husk tomatoes and serranos on a foil-lined baking sheet. Boil for 7 to 10 minutes, until the vegetables are soft and slightly brown, turning as needed. Transfer the vegetables to a blender, add the broth and puree. Season with ½ teaspoon salt and the sugar. Meanwhile, stack the tortillas and wrap in a damp paper towel. Microwave the tortillas for just a minute until warm and soft. Keep them covered. In a bowl, toss the chicken with 2 cups shredded cheese. Spoon a portion of the chicken mixture down the middle of each tortilla. You can add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9 by 13 inch baking dish. Brush with the 2 tablespoons olive oil. Broil for 3 minutes until crisp and golden. Pour the husk tomato sauce over the enchiladas and top with the remaining ½ cup of shredded cheese. Return the dish to the oven and broil for 3 to 5 minutes, until the cheese is bubbly and golden brown. Garnish with the onion rings, queso fresco and any remaining cilantro.

To cut a few more minutes from the recipe you can purchase can enchilada sauce at your local supermarket. This can be made with red or green sauce depending on your tastes. Try beans and rice instead of the onion rings for a complete mexican meal.