Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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! 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:
1. Preheat oven to 450.
2. 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.
3. 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.
4. 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.
5. Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce.
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