Layered Chicken Enchiladas
Ingredients
2 pounds large tomatillos, husked, rinsed, and halved (If you haven’t got two pounds, make up the difference with tomatoes)
1 1⁄4 cups chicken broth
10 cloves garlic. peeled
2 cups green onions, sliced
2 cups fresh cilantro, coarsely chopped and packed
1 large Serrano chili, sliced (Or other similar hot pepper)
18 5- to 6-inch corn tortillas
3-4 chicken breasts, cooked and chopped (I sautéed mine for 10 minutes a side)
1 pound mozzarella cheese, cut into strips or shredded
1 cup half and half
Instructions
1. Preheat oven to 450°F. Mix tomatillos, tomatoes if using, 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 food processor. Add sliced green onions, chopped cilantro, and sliced chili; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
2. Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 1⁄3 of the tomatillo sauce evenly over. Top with 6 tortillas, chicken strips, and mozzarella. Pour another 1⁄3 of the tomatillo sauce over. Top with remaining 6 tortillas and remaining tomatillo sauce, then whipping cream. Sprinkle with salt and pepper.
3. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes.
Comments
I found this recipe on Epicurious.com while looking for something delicious to do with my tomatillos. Sadly, I didn’t have two pounds of them, so I supplemented my sauce with tomatoes. This turned out really well. I was a bit concerned about the mozzarella and cream, but all the flavors worked well together. I did make a few modifications to the recipe and I’m pleased with how it turned out.
I just wish it plated a bit nicer since this is the first recipe photo with my new camera!
Internet - Epicurious