Ingredients:
3 ½ cups shredded chicken
20 corn tortillas (read notes)
vegetable oil for frying
For the salsa
1 lb tomatillos (quartered)
3 jalapeno or serrano chilies (seeded and cut into chunks)
1 medium onion (quartered)
1 small bunch cilantro
2 garlic cloves (peeled)
1 Tbsp powdered chicken bouillon
2 Tbsp vegetable oil
salt (to taste)
For toppings
lettuce (shredded)
onions (chopped)
Mexican cream or sour cream (as needed)
queso fresco (or any cheese you prefer)
Instructions:
see next page
Make the Perfect Cheese in Just 6 Minutes with Only Two Ingredients!
Soy Sauce and Garlic Stir-Fry with Mushrooms and Zucchini
Refreshing Cucumber Salad: A Simple Addition to Your Daily Lunch
Jamaican Purple Rain: A Tropical, Refreshing Cocktail
Wish I learned this years ago
Preventing Condensation on Glass and Windows
Why You Should Eat Watermelon Daily: Shocking Health Benefits You Didn’t Know!
Just One Cup a Week – The Secret to Year-Round Blooms on Your Peace Lily
Homemade Bread Recipe: Easy to make, fluffy and tasty