Sarah says, “I have this wonderful recipe for a Layered Chicken Enchilada but it has a complicated sauce.  I scoured Brookshire Brother’s shelves and came up with some ingredients that were as close as I could get to the original recipe.  As it turned out, my staff thinks it's better than the original recipe!  Enjoy!”

Layered Chicken Enchiladas

1- 11 oz. can San Marcos Green Tomato (tomatillo)

1- 7 oz. can  Herdez Salsa Verde Mexicana Picante

1 cups Kitchen Basics Chicken Stock
Salt
Pepper

12 – 6 inch corn tortillas
1 Brookshire Brothers Deli Roasted Chicken, deboned and and meat torn into strips (about 4 cups)
1 pound  Hytop Mozzarella Cheese, grated
1 cup whipping cream

Preheat oven to 450F.  Drain tomatillos and blend in a food processor to a coarse puree.  Place in a 4-cup measuring cup and  add Salsa Verde and chicken stock to make 3 cups of sauce.  Season to taste with salt and pepper.

Tear 6 tortillas into a 13x9x2- inch rectangular baking dish.  Top tortillas with half of the chicken and half of the mozzarella cheese.  Pour 1 ½ cups of tomatillo sauce evenly over.  Top with remaining tortillas, chicken and mozzarella.  Pour 1 ½ cups tomatillo sauce over, then whipping cream.  Bake until bubbling, about 25 minutes.  Cool enchiladas 10 minutes. 

Yield:  8 servings 

-----------------------------------------------------------------------------------------------------------------------------------------------------------------------