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Add a photoServings: 4
Ingredients
- 2 c. Chicken stock
- 1 lb Boneless skinless chicken breasts
- 2 Tbsp. Vegetable oil plus
- 1 c. Vegetable oil
- 1 x Onion minced
- 3 x Garlic cloves chopped
- 2 c. Tomatillo Salsa (Green Salsa) see * Note
- 10 sm Corn Tortillas see * Note cut 1/2" wide strips
- 1 bn Cilantro leaves minced
- 1/4 c. Grated Cotija cheese
- 1/4 c. Finely-diced onion
- 1/2 c. Crema see * Note
Directions
- Bring chicken stock to boil in deep skillet. Season chicken with salt and pepper. Add in to broth. Cover and cook till chicken is opaque in center, about 8 min. Transfer chicken to work surface; reserve stock. Cold chicken. Shred.
- Transfer the Tomatillo Salsa to a medium saucepan. Simmer till reduced to 2 c., about 10 min. Season to taste with salt and pepper.
- Heat 2 Tbsp. oil in heavy large saucepan over medium heat. Add in 1 minced onion. Saute/fry till soft. Add in garlic and saute/fry till fragrant, about 2 min. Add in Tomatillo Salsa and reserved stock. Simmer 10 min.
- Pour 1 c. vegetable oil into large skillet. Heat over medium heat. When warm, fry tortillas in batches till golden and crisp. Using slotted spoon, transfer tortillas to paper towels and drain.
- Add in shredded chicken to salsa pot. Bring to boil. Add in cilantro. Season to taste with salt and pepper. Stir in fried tortilla chips. Ladle into bowls. Sprinkle with cheese and finely-minced onion. Place a dollop of Crema in center and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 779 | |
| Calories from Fat 566 | 73% |
| Total Fat 64.09g | 80% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 1.6g | |
| Cholesterol 43mg | 14% |
| Sodium 264mg | 11% |
| Potassium 454mg | 13% |
| Total Carbs 31.07g | 8% |
| Dietary Fiber 4.9g | 16% |
| Sugars 1.98g | 1% |
| Protein 22.13g | 35% |
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