Dinner Tonight: Shredded Chicken And Tomatillo Taco

Name: Dinner Tonight: Shredded Chicken And Tomatillo Tacos With Queso Fresco Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tomatillos, husked and rinsed; 1 serrano, stem removed; 1 tablespoon canola oil; 1/2 red onion, ends trimmed, skins discarded, and sliced in half lengthwise; 2 garlic cloves, chopped; 1 cup fresh cilantro, chopped; Juice of 1 lime; 2 tablespoons honey; 1 1/2 cups shredded rotisserie chicken; 8 corn tortillas; 1 cup queso fresco, crumbled

Servings: persons

6 tomatillos, husked and rinsed
1 serrano, stem removed
1 tablespoon canola oil
1/2 red onion, ends trimmed, skins discarded, and sliced in half lengthwise
2 garlic cloves, chopped
1 cup fresh cilantro, chopped
Juice of 1 lime
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 corn tortillas
1 cup queso fresco, crumbled

1
Adjust the oven rack to the top position, and preheat the broiler to high. Cover a baking sheet with aluminum foil. Toss the tomatillos, serrano, and red onion slices with the tablespoon of canola oil, and then spread out on the baking sheet. Place underneath the broiler and cook, flipping occasionally, until everything is blackened on both sides. Turn off broiler and let vegetables cool for a few minutes.
2
Transfer the tomatillos, serrano, red onion slices, garlic, cilantro, lime juice, a pinch of salt, and honey to a blender. Puree until smooth.
3
Pour the tomatillo mixture into a medium-sized saucepan. Bring to a simmer over medium heat. Add the chicken, stir well, and cook until chicken is warm. Season to taste salt and pepper. Turn off the heat when chicken is hot, or you'll over cook it.
4
Meanwhile, warm the tortillas in a dry cast iron skillet set over medium heat until soft, 10 to 15 seconds a side.
5
Spoon some of the chicken and tomatillo mixture onto each tortilla, and top with queso fresco. Serve immediately.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 tomatillos, husked and rinsed, 1 serrano, stem removed, 1 tablespoon canola oil, 1/2 red onion, ends trimmed, skins discarded, and sliced in half lengthwise, and more.

Yes, Dinner Tonight: Shredded Chicken And Tomatillo Tacos With Queso Fresco Recipe 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.

That's it — enjoy your meal!

Dinner Tonight: Shredded Chicken And Tomatillo Tacos With Queso Fresco Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions