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Mexican Chicken Lasagne With Tomatillo Sauce

This was adapted from an Epicurious recipe. Using the meat from a rotisserie chicken makes it easier. I make the Tomatillo Cilantro sauce in advance. You could also try using the one from Trader Joe's.
Servings 8

Ingredients

Tomatillo Sauce

  • 2 lbs. 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 1 large serrano chile, sliced

Casserole

  • 12 5 inch corn tortillas toasted in a pan on the stove to crispen
  • 1 purchased roasted chicken, meat torn into strips (about 4 cups)
  • 1 lb. shredded whole-milk mozzarella cheese
  • 1 cup sour cream or creme fraiche

Instructions

  • Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in a 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 the mixture to a coarse puree. Season sauce to taste with salt and pepper. You can make this a day or two in advance.
  • Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. I used scissors to cut some in half for the sides. Top tortillas with half of the chicken strips and half of the mozzarella. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella.  Dollop sour cream on top and smooth out partially. Pour 1 1/2 cups tomatillo sauce over, Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
  • For a vegetarian version, I have also made it without the chicken and added two to four cups of shredded cheddar.