Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

Name: Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce
Yield: Makes 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

By Bon Appétit Test KitchenPhotographer Tina Rupp

August 31, 2005

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

Recipe notes