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Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce


Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce Recipe

Ingredients:
  • 2 pounds large tomatillos, husked, rinsed, halved
  • 1 1/4 cups low-salt chicken broth
  • 10 garlic cloves, peeled
  • 2 cups sliced green onions
  • 2 cups (packed) very coarsely chopped fresh cilantro
  • 1 large serrano chile, sliced (with seeds)
  • 12 5- to 6-inch corn tortillas
  • 1 purchased roasted chicken, meat torn into strips (about 4 cups)
  • 1 pound whole-milk mozzarella cheese, cut into strips
  • 1 cup whipping cream
Directions:
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