Chicken-and-Cheese Enchiladas

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Step 1

Transfer the green Mexican sauce into a bowl, add the broth and whisk together. Season with 1/2 teaspoon salt.

Step 2

Meanwhile, put the oven to high broil, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered.

Step 3

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.

Step 4

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, 4 minutes.

Step 5

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

Step 6

Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes.

Step 7

Garnish with the feta cheese and any remaining cilantro.