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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 2. When cool enough to handle, shred chicken with your hands. | 3. 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). | 4. 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. | 5. Pour salsa in a medium saucepan, and bring to a low boil. | 6. 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. | 7. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person. | 8. 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			-	-	-	-
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 clove	1			-	-	-	-
salt	2	teaspoons		-	-	-	-
tomatillo	1	lb		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 clove	1			-	-	-	-
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.