Chicken and Cheese Enchiladas

This has a fresh, yummy tomatillo sauce that's different from other recipes.

1 sm. red onion
1 1/2 lb. tomatillos, husked & seeded
1-2 serrano chile peppers, stemmed & seeded
1/2 c. chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 c. shredded rotisserie chicken
2 1/2 c. shredded Monterey Jack cheese
1/3 c. fresh cilantro
2 Tbls. extra-virgin olive oil

Preheat the broiler. Slice the onion in half. Place on a foil-lined baking sheet along with the tomatillos and serannos and broil until the vegetables are soft and slightly brown, 7-10 min., turning as needed. Transfer the begetabbles and any liquid to a blender, add the broth and puree. Season with 1/2 tsp. salt and the sugar.

Meanwhile, stack the tortillas, wrap in 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 sise by side in a lightly oiled 9-by-13 inch baking dish and brush with the 2 Tbls. olive oil. Broil until crisp and golden, 3 minutes.

Put the tomatillo sauce over the enchiladas and top with remiaing 1/2 c. shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3-5 minutes. Garnish with cilantro