Recipe by Ridgely
A layered enchilada dish that is creamy and rich with a tangy tomatillo sauce. Delicious! From Bon Appetit September issue of this year. The amount of cheese could easily be reduced for this dish, but mmm...yum! The kids loved it!
Top Review by Sweet**Fuzion
So I was in the process of posting this recipe when I checked and saw that you already had! I made it this evening and it was wonderful!!! Really rather easy as well. I actually made it in 2 7x11 pans and only used about 1/4 C of cream on each pan but that was enough...turned out really flavorful. Hot and bubbly with a really authentic taste. I did use whole milk mozerella as the original recipe called for, but I imagine regular mozerella would also work fine. Thanks for posting:)
- 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
Directions See How It's Made
- Preheat oven to 450.
- 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.
- 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.
- 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.
- Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce.