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 pounds 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- to 6-inch corn tortillas; 1 purchased roasted chicken, meat torn into strips (about 4 cups); 1 pound whole-milk mozzarella cheese, cut into strips; 1 cup whipping cream

Servings: persons

2 pounds 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- to 6-inch corn tortillas
1 purchased roasted chicken, meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese, cut into strips
1 cup whipping cream

1
Preheat oven to 450u00b0F. 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.
2
Overlap 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.

1394

kcal

Calories

Fat

161

Carbs

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 pounds 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 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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