Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce
Photo by Tina Rupp

Ingredients

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

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

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