Layered Chicken Enchiladas With Tomatillo-cilantro Sauce

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 lbs large tomatillos, husked, rinsed and halved
• 1 1/4 cups reduced-sodium chicken broth
• 10 garlic cloves, peeled
• 2 cups sliced green onions
• 1 bunch very coarsely chopped fresh cilantro
• 1 large serrano chili, sliced with seeds
• 12 (5 -6 inch) corn tortillas
• 4 cups cooked chicken
• 1 lb mozzarella cheese, cut into strips
• 1 cup whipping cream

Recipe

• 1 preheat oven to 450.
• 2 mix tomatillos, chicken broth and garlic cloves in a large saucepan. cover and bring mixture to a boil. reduce heat and simmer gently until tomatillos are soft, about 10 minutes.
• 3 transfer hot mixture to processor. add sliced green onions, cilantro and sliced chile; blend mixture to coarse puree (note: be extremely careful when processing hot liquids). season sauce to taste with salt and pepper.
• 4 overlap 6 tortillas in a sprayed 13 x 9 pan. top with half of the chicken strips and half of the mozzarella strips. pour 2 cups tomatillo sauce evenly over. top with remaining tortillas, chicken and mozzarella. pour 1 ½ cups tomatillo sauce over, then whipping cream. sprinkle with salt and pepper.
• 5 bake until bubbly, about 25 minutes. cool enchiladas 10 minutes. serve with remaining tomatillos sauce.