Layered Chicken Enchiladas/Tomatillo-Cilantro Sauce Recipe

Name: Layered Chicken Enchiladas/Tomatillo-Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.

2228

kcal

Calories

Fat

332

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs. large tomatillos, husked, rinsed, halved, 1 1/4 cups low salt chicken broth, 10 garlic cloves, peeled, 2 cups sliced green onions, and more.

Yes, Layered Chicken Enchiladas/Tomatillo-Cilantro Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Layered Chicken Enchiladas/Tomatillo-Cilantro Sauce

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