1.) Preheat the broiler. Slice half of the onion into thick 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 broth and puree. Season with 1/2 teaspoon salt and the sugar.
2.) Meanwhile, warm the tortillas and toss the shredded chicken in a bowl with 2 cups of shredded cheese. 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 9x13 baking dish and brush the enchiladas with the 2 tbsp of 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 of shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3-5 minutes. Garnish with the red onion rings, queso fresco and any remaining cilantro.
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|Serving Size: 1 Serving (760g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 400 (31%)|
|Amt Per Serving||% DV|
|Total Fat 44.5g||59 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 73.4mg||23 %|
|Sodium 732.4mg||25 %|
|Potassium 1376.5mg||36 %|
|Total Carbohydrate 188.5g||55 %|
|Dietary Fiber 28.3g||113 %|
|Sugars, other 160.2g|
|Protein 44.9g||64 %|
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Calories per serving: 1289
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