Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

Name: Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters (packed) very coarsely chopped fresh cilantro; 12 6-inchs 5- to 6-inch corn tortillas; 10 garlic cloves, peeled; 473 milliliters sliced green onions; 296 milliliters low-salt chicken broth; 946 milliliters purchased roasted chicken, meat torn into strips (about; 1 large serrano chile, sliced (with seeds); 454 grams whole-milk mozzarella cheese, cut into strips; 907 grams tomatillos, husked, rinsed, halved; 237 milliliters whipping cream

The recipe Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce is ready in roughly 1 hour and 15 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This recipe makes 8 servings with 481 calories, 40g of protein, and 23g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up whipping cream, serrano chile, garlic cloves, and a few other things to make it today. It works well as an affordable main course.

Instructions

Preheat oven to 450°F.

Equipment you will use

Oven

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.

Ingredients you will need

Chicken Broth

Whole Garlic Cloves

Tomatillos

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Green Onions

Cilantro

Chili Pepper

Sauce

Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips.

Ingredients you will need

Chicken Tenders

Mozzarella

Tortilla

Equipment you will use

Baking Pan

Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella.

Ingredients you will need

Chicken Tenders

Mozzarella

Tomatillos

Tortilla

Sauce

Pour 1 1/2 cups tomatillo sauce over, then whipping cream.

Ingredients you will need

Whipping Cream

Tomatillos

Sauce

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes.

Equipment you will use

Oven

Serve with remaining tomatillo sauce.

Ingredients you will need

Tomatillos

Sauce

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.

Ingredients you will need

Green Tomato

Gooseberries

Tomatillos

Tomato

Apple

Fruit

Lemon

Equipment

Oven

Sauce Pan

Baking Pan

Ingredients

Servings:

473milliliters

(packed) very coarsely chopped fresh cilantro 126-inchs

5- to 6-inch corn tortillas 10

garlic cloves, peeled 473milliliters

sliced green onions 296milliliters

low-salt chicken broth 946milliliters

purchased roasted chicken, meat torn into strips (about 1large

serrano chile, sliced (with seeds)454grams

whole-milk mozzarella cheese, cut into strips 907grams

tomatillos, husked, rinsed, halved 237milliliters

whipping cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.