Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce

• 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

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 1/2 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.

chicken broth, garlic, green onions, fresh cilantro, serrano chili, corn tortillas, chicken, mozzarella cheese, whipping cream

Taken from www.food.com/recipe/layered-chicken-enchiladas-with-tomatillo-cilantro-sauce-141175 (may not work)