Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

Ingredients

• 1 roasted chicken
• 12 5- to 6-inch corn tortillas
• 2 cups fresh cilantro
• 2 cups green onions
• 1 cup whipping cream
• 1 ¼ cups low-salt chicken broth
• 1 pound whole-milk mozzarella cheese
• + 3 more ingredients
• • 2 pounds large tomatillos
  • 10 garlic cloves
  • 1 large serrano chile

Preheat oven to 450°F. 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...

View full recipe at Epicurious