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–+ servings

Green Chili Chicken

This chicken can be used stand alone or inside any kind of tacos, tamales, or burritos.
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Course Filling, Main Course
Cuisine Mexican
Servings 12 people

Ingredients
  

  • 1 lbs tomatillos
  • 3 jalapeno peppers
  • 4 cloves garlic
  • 1 ½ tbsp olive oil
  • 2 cups chicken broth
  • 2 lbs chicken breast cooked
  • ⅔ cup cilantro
  • salt & pepper to taste

Instructions
 

  • Shred the chicken.
  • Season the chicken with salt and pepper, and grill or bake at 350 for 30 minutes, or until no longer pink; cool then shred.
  • Rinse and husk the tomatillos and the jalapenos; roast them on a baking sheet for about 5 minutes per side. Cool, then transfer with any juices to a blender and puree.
  • Heat the oil in a medium saucepan over medium high heat. When its hot, add the puree and stir occasionally for about 5 minutes.
  • Add the chicken broth and simmer over medium heat for about 10 minutes.
  • Taste and season with salt, usually about 2 teaspoons.
  • Stir in chicken and cilantro; cool completely.
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