Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce Recipe

Name: Layered Chicken Enchiladas With 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 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

Servings: persons

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

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.

1727

kcal

Calories

Fat

158

Carbs

156

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 and halved, 1 1/4 cups reduced-sodium chicken broth, 10 garlic cloves, peeled, 2 cups sliced green onions, and more.

Yes, Layered Chicken Enchiladas With 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 With Tomatillo-Cilantro Sauce

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