Step 1

Make the tomatillo sauce

Step 2

Preheat an oven to 400°F.

Step 3

In a large fry pan over medium heat, warm 1 Tbs. of the oil. Add the onion and sauté until softened, about 5 minutes. Add the garlic and chili and sauté until the garlic is fragrant, about 1 minute. Transfer to a food processor, add the tomatillos and cilantro, and process until pureed.

Step 4

Return the pan to medium heat, add the remaining 1 Tbs. oil and then the tomatillo sauce. Bring to a boil and cook briskly until the sauce reduces slightly, about 5 minutes. Set aside.

Step 5

Assemble the enchiladas

Step 6

In a nonstick fry pan over medium heat, sauté the chicken just until warm, about 3 minutes.

Step 7

Lightly oil a 9-by-13-inch baking dish. Spoon 1/2 cup of the tomatillo sauce into the dish. Line the dish with 5 of the tortillas in an even layer, tearing them as needed to fit. Sprinkle with half of the chicken and 3/4 cup of the cheese, then spread with one-third of the remaining sauce. Repeat with 5 more tortillas, the remaining chicken, 3/4 cup of the cheese and half of the remaining sauce. Finish with the remaining tortillas, sauce and cheese. Pour the cream evenly over the top.

Step 8

Bake the enchiladas

Step 9

Bake until the cheese melts and starts to brown, and the sauce is bubbling around the edges, about 20 minutes. Let stand for 5 minutes, then serve. Serves 6.

Step 10

Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).