LAYERED CHICKEN ENCHILADAS/TOMATILLO-CILANTRO SAUCE

LAYERED CHICKEN ENCHILADAS/TOMATILLO-CILANTRO SAUCE image

Categories Chicken

Yield 8 servings

Number Of Ingredients 10

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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

Steps:

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.