Shredded Chicken Tacos with Tomatillo Salsa and Queso Fresco

7 tomatillos, husks removed
1 large poblano chili
2 cloves garlic, chopped
3/4 cup lightly packed fresh cilantro leaves, chopped
Juice of 1 lime
1/4 teaspoon kosher salt
1/4 teaspoon sugar
1 3/4 cups shredded rotisserie chicken
10 corn tortillas
1 cup (4 ounces) crumbled queso fresco
Optional toppings: shredded lettuce, diced tomato

Preheat broiler. Line a baking sheet with heavy-duty foil. Arrange whole tomatillos and poblano on baking sheet. Broil 4 inches from heat source until tomatillos are soft all the way through and blackened, about 8 minutes. Skins will split and juices will collect on foil. Turn tomatillos and chilies; broil until blackened on other side, 4 to 5 minutes. Let stand until cool enough to handle.

Remove stem from poblano and chop coarsely. With a food processor running, drop garlic through food chute; process until minced. Add tomatillos, poblano, cilantro, lime juice, salt, and sugar; process until coarsely pureed.

Place chicken in a bowl; stir in tomatillo salsa. Heat tortillas on a griddle or in a large skillet over medium-high heat until hot; transfer to serving plates. Alternately, arrange tortillas in 2 stacks; wrap separately in foil, and bake at 350 degrees F. until hot, 10 to 15 minutes. Spoon chicken mixture on top; sprinkle with cheese and desired toppings, if using. Fold over to eat, and serve with remaining salsa. Makes 10 tacos.

Please enter the Page ID of the Facebook feed you'd like to display. You can do this in either the Custom Facebook Feed plugin settings or in the shortcode itself. For example, [custom-facebook-feed id=YOUR_PAGE_ID_HERE].

Like Us on Facebook

Follow Us!