LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Categories Milk/Cream Chicken Garlic Onion Bake Mozzarella Hot Pepper Tomatillo Cilantro Tortillas Bon Appétit
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. 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. 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.
- Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
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SandraNgaletsane Shayi
[email protected]These enchiladas are a great way to use up leftover chicken.
Md shobur Pramanik
[email protected]I froze the leftover enchiladas. They reheated well in the microwave.
Ejezie chisom sandra
[email protected]I made these enchiladas in a slow cooker. They turned out great! I just cooked them on low for 6 hours.
Ayanda Meyiwa
[email protected]I used a rotisserie chicken to save time. The enchiladas were still very flavorful.
elycheikh sidimouhamed
[email protected]I didn't have any tomatillos, so I used green tomatoes instead. The enchiladas were still very good.
MD RASHEDUL ISLAM
[email protected]The enchiladas were a bit dry. I think I should have added more sauce.
Bryson Downing
[email protected]The tomatillo-cilantro sauce was a bit too tangy for my taste. I added a little bit of sugar to balance out the flavors.
chris foster
[email protected]These enchiladas were easy to make and they turned out great! I will definitely be making them again.
Suhel Ansari
[email protected]I baked the enchiladas for 30 minutes instead of 20. The extra time helped the flavors to meld together.
Griffin Muthomi
[email protected]I used a store-bought tomatillo salsa instead of making my own sauce. The enchiladas were still very good.
Bee Drury
[email protected]I added some chopped poblano peppers to the sauce for a little extra spice. It was the perfect touch.
Geo Reason
[email protected]I'm a vegetarian, so I substituted the chicken for black beans. The enchiladas were still delicious!
Beauty Vera
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone raved about them.
Simtholile Mkhize
[email protected]I followed the recipe exactly and the enchiladas turned out perfect. They were a hit with my family and friends.
Bishal Razz
[email protected]I'm not usually a fan of enchiladas, but these were amazing! The chicken was tender and juicy, and the sauce was so flavorful. I loved the pop of cilantro.
Shokran Jan
[email protected]These enchiladas were incredibly flavorful! The tomatillo-cilantro sauce was the perfect balance of tangy and creamy. I will definitely be making this dish again.