Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce
['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']
Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
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