1. Preheat oven to 450. 2. Mix tomatillos, chicken broth and garlic cloves in a large saucepan. Cover and bring mixture to a boil. Reduce heat and simmer gently until tomatillos are soft, about 10 minutes. 3. Transfer hot mixture to processor. Add sliced green onions, cilantro and sliced chile; blend mixture to coarse puree (Note: be extremely careful when processing hot liquids). Season sauce to taste with salt and pepper. 4. Overlap 6 tortillas in a sprayed 13 x 9 pan. Top with half of the chicken strips and half of the mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken and mozzarella. Pour 1 ½ cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. 5. Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
