Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce Recipe | Epicurious.com
"The tortillas and filling are layered (instead of rolled) to reduce prep time...."
INGREDIENTS
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2 pounds large tomatillos, husked, rinsed, halved
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1 1/4 cups low-salt chicken broth
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10 garlic cloves, peeled
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2 cups sliced green onions
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2 cups (packed) very coarsely chopped fresh cilantro
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1 large serrano chile, sliced (with seeds)
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12 5- to 6-inch corn tortillas
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1 purchased roasted chicken, meat torn into strips (about 4 cups)
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1 pound whole-milk mozzarella cheese, cut into strips
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1 cup whipping cream
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