Layered Chicken Enchiladas/Tomatillo-Cilantro Sauce
- 2 lbs. large tomatillos, husked, rinsed, halved
- 1 1/4 cups low salt chicken broth
- 10 garlic cloves, peeled
- 2 cups sliced green onions
- 2 cups (packed) very coarsely chopped fresh cilantro
- 1 large serrano chile, sliced with seeds
- 12 5-6 inch flour tortillas
- 1 purchased roated chicken meat torn into strips (about 4 cups)
- 1 pound whole-milk mozzarella cheese cut into strips
- 1 cup shipping cream
- Preheat oven to 450. Mix tomatillos, chicken borth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile;blend mixture to coarse puree. Season sauce to taste with salt and pepper.
- Overlap 6 tortillas in 13x9x2 inch oval or rectangular baking dish. Top tortillas with half of chiken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining trotillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt & pepper. Bake until bubbling, about 15 minutes. Cool 10 minutes. Serve with remaining tomatillo sauce.
chicken broth, garlic, green onions, fresh cilantro, serrano chile, flour tortillas, chicken meat, mozzarella cheese, shipping cream
Taken from www.epicurious.com/recipes/member/views/layered-chicken-enchiladas-tomatillo-cilantro-sauce-50003470 (may not work)