Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce

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!

• Ready In: 1 hr 15 mins
• Serves: 8

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

Directions

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 ½ 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.