This sauce is for chicken enchiladas.
2 large tomatillos husk removed and cleaned
1/4 yellow onion, roughly chopped
2-3 cloves garlic
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sauzon seasoning (optional)
4-6 ounce can diced green chilis
1/4 cup heavy cream
1 cup chicken broth
1 teaspoon salt
1/4 cup fresh cilantro
2 cups cooked chicken
8 ounces shredded Monterey jack cheese
Roast the tomatillos for 10 minutes under the broiler. Remove from the oven and let cool. Remove any skin that might have turned black.
While cooling, place the olive oil in a skillet with the roughly chopped onion and cook for 5-10 minutes.
Place the tomatillos, cooked onion, uncooked garlic, green chilis, cumin, and cilantro into a food processor. Process fully.
Return the mixture to the skillet. Add the chicken broth and salt. Cook on low heat for 10-15 minutes. Remove from heat and add the heavy cream. Allow the mixture to cool.
To assemble the casserole, in an 8×8 pan, place 1/3 of the sauce. Then (breaking the tortillas if needed) place a layer of corn tortillas. Then 1/2 of the chicken and 1/3 of the cheese. Add another layer of tortillas. Then add more sauce. Add the remaining chicken and another 1/3 of the cheese. Top with more tortillas. Finish with remaining sauce. Bake in a 350 degree oven for 30 minutes. Top with remaining cheese and cook another 10 minutes.