Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce
A delicious Mexican casserole featuring layers of corn tortillas, shredded chicken, and mozzarella cheese smothered in a homemade tomatillo-cilantro sauce and cream. This dish combines fresh, tangy tomatillos with roasted chicken and melted cheese for a satisfying meal.
Ingredients
- •2 pounds tomatillos
- •1¼ cups low-salt chicken broth
- •10 cloves garlic
- •2 cups green onions
- •2 cups cilantro
- •1 whole serrano chile
- •12 pieces corn tortillas
- •4 cups roasted chicken
- •1 pound mozzarella cheese
- •1 cup whipping cream
Cooking Instructions
- 1.
Preheat oven to 450°F. Mix tomatillos, chicken broth, 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.
15 min
- 2.
Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
35 min
