Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

Name: Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 pounds tomatillos; 1¼ cups low-salt chicken broth; 10 cloves garlic; 2 cups green onions; 2 cups cilantro; 1 whole serrano chile; 12 pieces corn tortillas; 4 cups roasted chicken; 1 pound mozzarella cheese; 1 cup whipping cream

A delicious Mexican casserole featuring layers of corn tortillas, shredded chicken, and mozzarella cheese smothered in a homemade tomatillo-cilantro sauce and cream. This dish combines fresh, tangy tomatillos with roasted chicken and melted cheese for a satisfying meal.

6 servings

50 min

Published October 4, 2025

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Ingredients

•2 pounds tomatillos
•1¼ cups low-salt chicken broth
•10 cloves garlic
•2 cups green onions
•2 cups cilantro
•1 whole serrano chile
•12 pieces corn tortillas
•4 cups roasted chicken
•1 pound mozzarella cheese
•1 cup whipping cream

Cooking Instructions

1.
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.
15 min
2.
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.
35 min