Chicken Tomatillo Enchiladas
2 Lb tomatillos, husked, rinsed and quartered
12 oz chicken broth
2 cups green onions, sliced
4 cloves garlic, peeled and chopped
2 cups cilantro, chopped
2 serrano chiles, sliced
1 tsp. ground cumin
12 six-inch corn tortillas
4 cups cooked chicken meat, roughly chopped
1 Lb queso blanco, coarsely chopped
1 cup half and half
Preheat oven to 425 degrees. Mix tomatillos, broth, garlic, and cumin in a saucepan. Cover and bring to boil, then lower heat and cook about 10 minutes. Transfer mixture to food processor. Add cilantro, onions, and chiles and coarsely puree.
Overlap 6 tortillas in a 13 x 9 baking dish. Top with half chicken, queso blanco and half tomatillo sauce. Repeat. Pour half and half on top and season with salt and pepper.
Bake for 25 minutes. Let sit for 10 minutes before serving.
Enjoy with a glass of Taft Street Russian River Valley Chardonnay!