Enchiladas with chicken and tomatillo sauce

Ingredients:

• 3 tbsp. barbecue chicken, cut into pieces
• 1 small red onion, halved
• 700 g of physalis, peeled and washed
• 1 - 2 serrano peppers, stemmed and seeded
• 0.5 cups lightly salted chicken broth
• A pinch of sugar
• 8 corn tortillas
• 2.5 cups shredded mozzarella and/or Monterey Jack cheese
• 1/3 cup fresh cilantro
• 2 tbsp. extra virgin olive oil + extra for greasing
• 3/4 cup crumbled queso fresco or feta cheese

Preparation:

1. Preheat the oven to broil. Slice half an onion into thin half-moons and set aside. Place the other half of the onion, the tomatillo, and the serrano pepper on a foil-lined baking sheet and broil, turning as needed, until the vegetables are tender and lightly charred, 7 to 10 minutes. Transfer the vegetables and any liquid they have released to a blender, add the broth, and puree. Add 0.5 teaspoon of salt and sugar.
2. Meanwhile, stack the tortillas, wrap them in a damp paper towel, and microwave for 1 minute; keep the tortillas covered while warm. In a bowl, combine the chicken with 2 cups of shredded cheese. Spoon a dollop of the chicken mixture into the center of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas in a lightly greased 9 x 13-inch baking dish and brush with 2 tablespoons of olive oil. Broil in the oven until golden brown and crisp, 3 minutes.
3. Drizzle the tomatillo sauce over the enchiladas and sprinkle with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbling and golden brown, 3 to 5 minutes. Top with onion rings, queso fresco, and the remaining cilantro.