Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce Recipe | Epicurious

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