Salsa Verde Chicken Tacos

By hkisilywicz

Ingredients

• 8 tomatillos
• 2 cloves garlic
• 1/2 or 1 serrano chile (I use 1/2)
• 1/4 onion
• 2 cubes chicken boullion
• 1/4 cup water
• small bunch cilantro (I use about half of a small bunch)

Preparation

Step 1

Peel the leaves from the tomatillos and take out the stem. Boil in water about 5 minutes.
Then put all ingredients in a blender.

ENCHILADAS
Cook chicken with onion, bay leaf, salt in water or chicken broth. Shred. Or, if you're lazy, like me, shred an already cooked rotisserie chicken. Boil the green salsa. Lightly fry tortillas in hot oil. Put chicken in tortilla with a little cheese and diced onion. Top with salsa and sour cream. (Use Mexican sour cream if you can find it.)

I normally serve this with mexican rice and black or refried beans.