Creamy Chicken Enchilada Bake

Name: Creamy Chicken Enchilada Bake
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

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It's Tuesday, the gang is all coming over, and you need a great Mexican dish that can satisfy everyone. So, get the sombreros out, because Creamy Chicken Enchilada Bake will ring the dinner bell and...

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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