Chicken Enchiladas in Tomatillo Sauce

yellow onion
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup chicken stock
Kosher salt
Pinch of sugar
Tortillas
3 cups shredded grilled chicken
2 cups Monterey Jack cheese
1/3 cup fresh cilantro
3/4 cup reduced fat feta

Preheat the broiler. Cut onion in half and place one half of onion, 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 or food processor, add the broth and lime juice and puree. Season with 1/2 teaspoon salt and the sugar.

Turn off broiler. Preheat oven to 375.

Toss the chicken with 1 and 1/2 cups shredded cheese and chopped cilantro in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place the enchiladas side by side in a baking dish sprayed with cooking spray.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese.

Bake at 375 for 20-30 minutes, until cheese is bubbly adn golden brown.

Garnish with feta and any leftover cilantro.

Serving Size: 10 enchiladas