Creamy Chicken Enchilada Bake | Recipe Reader

Ingredients

• 2 tablespoons unsalted butter, plus more, to taste, for greasing the baking dishes
• 3 pounds chicken breasts, boneless and skinless
• kosher salt, to taste
• freshly ground black pepper, to taste
• 4 tablespoons olive oil, divided
• 2 serrano chiles, seeds and stems removed, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups sour cream
• 1/4 cup cilantro, chopped, plus more, whole leaves, to taste, for garnish
• 1 teaspoon ground cumin
• cayenne, to taste
• 1 (11-ounce) can tomatillos, drained
• 24 corn tortillas
• 2 1/2 cups Monterey Jack cheese, grated
• 1 medium onion, diced
• lime wedges, to taste, for garnish