LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE

Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce image

Provided by lisar

Categories Poultry

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 512.1, Fat 30.6, SaturatedFat 15.9, Cholesterol 138.1, Sodium 451.6, Carbohydrate 25.8, Fiber 4.9, Sugar 6.1, Protein 35