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Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

4.2(151)

The tortillas and filling are layered (instead of rolled) to reduce prep time.

by Epicurious·published 2005-08-26

Servings

8 servings

Total time

1h 15m

prep 40 min

Calories / serving

—

Ingredients (10)

serves

Instructions (2 steps)

01Preheat 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.
02Overlap 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.

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Not rich — missing servings, total time, or calories.