Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce

• large tomatillos, husked, rinsed and halved2 lbs

  2

• reduced-sodium chicken broth↗1 1⁄4 cups

  1 ¼

• garlic cloves, peeled↗10 cups

  10

• sliced green onions2 cups

  2

• very coarsely chopped fresh cilantro1 bunch

  1

• large serrano chili, sliced with seeds↗1

  1

• corn tortillas (5‑6 inch)12

  12

• cooked chicken↗4 cups

  4

• mozzarella cheese, cut into strips↗1 lb

  1

• whipping cream↗1 cup

  1

Step-by-step instructions

1. 1

   Preheat oven to 450.

2. 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. 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. 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 ½ cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper.

5. 5

   Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce.