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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. | 2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil. | 3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person. | 4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2		bone	-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
white onion	1/4			16.0	3.736	0.44	0.04
garlic	1	clove		4.47	0.9918	0.1908	0.015
salt	2	teaspoons		-	-	-	-
tomatillo	1	pound		145.1497	26.4898	4.3545	4.6266
serrano pepper	5			3.5	0.7328	0.1903	0.0481
white onion	1/4			16.0	3.736	0.44	0.04
garlic	1	clove		4.47	0.9918	0.1908	0.015
salt	1	pinch		-	-	-	-
corn tortilla	12			-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
queso fresco	1	cup	crumbled	364.78	3.6356	22.0698	29.0604
white onion	1/2		chopped	16.0	3.736	0.44	0.04
cilantro	1	bunch	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.