The Enchilada's That Changed my life

I bet you didn't think that enchiladas could be life changing! But I can guarantee if you try these babies, you will be licking you lips for hours. Here is the recipe, then a few pointers below!
(not actual picture of this recipe ... but looks very similar to this!)

Chili Verde Chicken & Cheese Enchiladas
1 small red onion, halved
1 1/2 pounds tomatillos, husked, rinsed, & cut into fourths
1 to 2 serrano chile peppers, stemmed and seeded (optional)
1/2 C chicken broth
1/2 tsp Salt
Pinch of sugar
8 Corn tortillas (I prefer small taco sized flour tortillas)
3 C shredded rotisserie chicken (Costco best flavor & price)
2 1/2 C shredded mozzarella and/or Monterey Jack cheese (I use both
1/3 C fresh cilantro (maybe more)
2 Tbsp extra virgin olive oil, plus more for greasing

1. Preheat the broiler.
2. Cut onion into cubes, & separate. Place tomatillos onions, & serranos chili's on a foil lined baking sheet. Spray cooking oil on top of vegetables and broil until vegetables are soft and slightly brown, turning as needed (7-10 minutes).
3. I choose to shred my chicken while vegetable are cooking, if you haven't already shredded chicken.

4. Transfer vegetables and any liquid to a blender, add the chicken broth, and sprinkle a little fresh cilantro in blender and puree. Season with 1/2 tsp salt and the sugar.
4. Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. 5. Spoon a portion of the chicken down the middle of each tortilla. Add a few cilantro leaves and a little cheese then roll up.
6. Place the enchiladas side by side in a lightly oiled 9 X13 inch baking dish and brush with the 2 Tbsp olive oil.
7. Broil until crisp and golden, 3 minutes.
8. Slice other half the onion into thin rings and set aside. Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 C shredded cheese, and a few sliced onion rings.
9. Return to the oven and broil until the cheese is bubbly and golden brown, 3-5 minutes.
10. Garnish with any remaining cilantro, avocado, and salsa