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Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce

6 faves
Nutrition per serving    (USDA % daily values)
CAL
370
FAT
86%
CHOL
50%
SOD
32%

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Ingredients for 8 servings

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

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