Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce - cooking recipe

Ingredients
    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
Preparation
    Preheat oven to 450.
    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.
    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.
    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.
    Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce.

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