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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!
- 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
- 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.