Layered Chick'n Enchiladas with Tomatillo-Cilantro Sauce

Adapted from Epicurious

INGREDIENTS:

• 1 package of 12 six-inch corn tortillas
• 2 pounds tomatillos, husked, rinsed and halved
• 1 1/4 cup water
• 1 Not Chicken bouillon cube
• 6 garlic cloves
• 1 onion, chopped
• 1 bunch fresh cilantro, about 2 cups of packed leaves
• 1 hot pepper, chopped
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon paprika
• 1 teaspoon salt
• 4 cups vegetarian chick'n (I used soy curls rehydrated with Not Chicken bouillon)
• 1 bag Daiya mozzeralla style shreds

METHOD:

• Preheat oven to 450 F
• Combine tomatillos, water, bouillon, onion and garlic cloves in a large saucepan; cover, bring to boil, reduce heat and simmer until tomatillos are soft, about 10 minutes
• Stir in cilantro, hot pepper, cumin and paprika
• Blend with immersion blender to make a coarse puree
• Season to taste with salt
• Overlap 4 tortillas in a 13x9x2 oval or rectangular glas baking dish
• Top tortillas with 1/3 of the chick'n, then 1/3 of the Daiya, then 1/3 of the tomatillo sauce
• Repeat 2 more layers
• Cover and bake until bubbly, about 30 minutes
• Cool uncovered for at least 10 minutes before serving

NOTES:

• This is runny when it first comes out of the oven but the longer it sits and cools, the more it firms up. 
• Also tried this recipe with 2 pounds of green tomatoes, adding in 3 teaspoons lime juice before blending.  Tastes almost the same as with tomatillos but would reduce water to 1 cup the next time when using green tomatoes.