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Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

1 hr and 15 mins to make • Serves 8


1 Purchased roasted chicken


10 Garlic cloves
2 cups Green onions
1 Serrano chile, large
2 lbs Tomatillos, large

Canned Goods

1 1/4 cups Chicken broth, low-salt

Bread & Baked Goods

12 5- to 6-inch corn tortillas


1 cup Whipping cream
1 lb Whole-milk mozzarella cheese


2 cups (packed) very coarsely chopped fresh cilantro
Sascha Guinn Anderson
Sascha Guinn Anderson • 2 years ago

Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce. We subbed red onion for green and sour cream for heavy cream, and I'm seriously considering sticking my face straight into the Le Creuset for the leftovers.