Name: Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce
Prep time: 40 minutes
Total time: 1 hour 15 minutes
Yield: 8 servings
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

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Photo by Tina Rupp

The tortillas and filling are layered (instead of rolled) to reduce prep time.

Prep Tip

Related to both the tomato and the gooseberry, tomatillos look like small green tomatoes with papery husks. They are tart and acidic with flavors of apple and lemon, and can be eated raw or cooked. Choose ones that are firm; make sure to remove the husk and rinse the fruit before using. You'll find tomatillos at some supermarkets and at Latin markets.

Recipe notes

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