Layered Chicken Enchiladas With Tomatillo Cilantro Sauce Recipe Epicuriouscom Recipes

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE

Steps:

• 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 mixture to coarse puree. Season sauce to taste with salt and pepper.
• Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE

Steps:

• 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.

LAYERED CHICKEN ENCHILADAS/TOMATILLO-CILANTRO SAUCE

Steps:

• Preheat oven to 450. Mix tomatillos, chicken borth, 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 mixture to coarse puree. Season sauce to taste with salt and pepper. Overlap 6 tortillas in 13x9x2 inch oval or rectangular baking dish. Top tortillas with half of chiken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining trotillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt & pepper. Bake until bubbling, about 15 minutes. Cool 10 minutes. Serve with remaining tomatillo sauce.