layered-chicken-enchiladas-with-tomatillo-cilantro-sauce-232700.json

{
    "directions": [
        "Preheat oven to 450\u00b0F. 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."
    ],
    "ingredients": [
        "2 pounds large tomatillos, husked, rinsed, halved",
        "1 1/4 cups low-salt chicken broth",
        "10 garlic cloves, peeled",
        "2 cups sliced green onions",
        "2 cups (packed) very coarsely chopped fresh cilantro",
        "1 large serrano chile, sliced (with seeds)",
        "12 5- to 6-inch corn tortillas",
        "1 purchased roasted chicken, meat torn into strips (about 4 cups)",
        "1 pound whole-milk mozzarella cheese, cut into strips",
        "1 cup whipping cream"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Chicken",
        "Garlic",
        "Onion",
        "Bake",
        "Mozzarella",
        "Hot Pepper",
        "Tomatillo",
        "Cilantro",
        "Tortillas"
    ],
    "title": "Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/layered-chicken-enchiladas-with-tomatillo-cilantro-sauce-232700"
}