LAYERED CHICKEN ENCHILADAS WITH SALSA VERDE

LAYERED CHICKEN ENCHILADAS WITH SALSA VERDE image

Yield 8-10 servings

Number Of Ingredients 7

2 (16 oz.) jars salsa verde
2 c. sliced green onions
2 c. (packed) very coarsely chopped fresh cilantro
14 (5-6 inch) corn tortillas
1 purchased roast chicken, meat torn into strips (~4 cups)
1 pound whole-milk mozzarella or Monterey Jack cheese, grated
1 c. heavy whipping cream

Steps:

Preheat oven to 425. Combine salsa, green onions, and cilantro in food processor. Using on/off turns, blend until onions and cilantro are finely chopped. Overlap 7 tortillas in bottom of 13x9x2 oval or rectangular baking dish. Top tortillas with half of chicken and half of cheese. Pour half of salsa evenly over. Top with remaining tortillas, chicken and cheese. Pour remaining salsa over, then cream. Bake until bubbling, about 30 minutes. Cool casserole 10 minutes. This recipe may be assembled ahead, refrigerated and then baked. Add approximately 10 minutes to the baking time.

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