Chicken Verde Tacos Recipe

Name: Chicken Verde Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Vegetable Oil; 1 pound Tomatillos, Husks Removed And Cut In Half; 1 whole Medium Onion, Chopped; 2 cloves Garlic, Minced; 1 whole Serrano Chili Pepper (with Or Without Seeds, Based On Preference), Finely Diced; 1 whole Poblano Chili Pepper, Washed And Sees Removed, Diced; 1 cup Chicken Broth; 1 cup Water; 1 teaspoon Salt; 2 Tablespoons Chopped Cilantro; 2 Tablespoons Lime Juice; 1- 1/2 pound Boneless, Skinless Chicken Breasts; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1 teaspoon Cumin; 1- 1/2 cup Salsa Verde; 8 whole Corn Or Flour Tortillas; 1 cup Charred Corn

Servings: persons

1 Tablespoon Vegetable Oil
1 pound Tomatillos, Husks Removed And Cut In Half
1 whole Medium Onion, Chopped
2 cloves Garlic, Minced
1 whole Serrano Chili Pepper (with Or Without Seeds, Based On Preference), Finely Diced
1 whole Poblano Chili Pepper, Washed And Sees Removed, Diced
1 cup Chicken Broth
1 cup Water
1 teaspoon Salt
2 Tablespoons Chopped Cilantro
2 Tablespoons Lime Juice
1- 1/2 pound Boneless, Skinless Chicken Breasts
1/2 teaspoons Salt
1/2 teaspoons Pepper
1 teaspoon Cumin
1- 1/2 cup Salsa Verde
8 whole Corn Or Flour Tortillas
1 cup Charred Corn

1
For the salsa verde:
2
In a saucepan over medium heat, heat oil.
3
Add tomatillos, onion, garlic, serrano and poblano peppers.
4
Cook for 2 minutes.
5
Add chicken broth, water and salt.
6
Bring to a boil.
7
Remove from heat.
8
Using an immersion blender, or a regular blender, carefully blend the mixture.
9
Add the chopped cilantro and lime juice.
10
Keep on low heat.
11
For the chicken tacos:
12
Preheat your oven to 350 F. Place chicken breasts in a 9 x 13 inch baking pan.
13
Sprinkle salt, pepper and cumin over chicken.
14
Pour 1 cup of the salsa verde over chicken breasts.
15
Bake for 30 minutes.
16
If you have an electric mixer, place chicken breasts in the bowl and mix on low for 30 seconds using the paddle attachment.
17
Eh voila!
18
Perfectly shredded chicken.
19
If you do not have an electric mixer, shred the chicken using 2 forks.
20
Heat your tortillas either on the grill or in the microwave.
21
Stuff them with the chicken, pour remaining 1/2 salsa on top of the tacos, sprinkle some charred corn, maybe squeeze a bit of lime and sit back and enjoy every delicious bite.

990

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 Tablespoon Vegetable Oil, 1 pound Tomatillos, Husks Removed And Cut In Half, 1 whole Medium Onion, Chopped, 2 cloves Garlic, Minced, and more.

Yes, Chicken Verde Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Verde Tacos

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