Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce

Name: Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 8 serving(s)
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

Submitted by lisar

"A layered enchilada dish that is creamy and rich with a tangy tomatillo sauce. Delicious! From Bon Appetit September issue of this year. The amount of cheese could easily be reduced for this dish, but mmm...yum! The kids loved it!"

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Ready In:: 1hr 15mins
Ingredients:: 10
Serves:: 8

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

directions

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 ½ 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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Reviews

So I was in the process of posting this recipe when I checked and saw that you already had! I made it this evening and it was wonderful!!! Really rather easy as well. I actually made it in 2 7x11 pans and only used about 1/4 C of cream on each pan but that was enough...turned out really flavorful. Hot and bubbly with a really authentic taste. I did use whole milk mozerella as the original recipe called for, but I imagine regular mozerella would also work fine. Thanks for posting:)

Sweet**Fuzion