Tacos, Enchiladas, Tamales, Tostadas



Tomatillo Chicken Tacos | Print |
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Serves 4

  • 1 pound boneless skinless chicken breasts or boneless skinless chicken thighs
  • Salt, freshly ground pepper
  • 2 tablespoons olive or vegetable oil
  • 1 medium-size white onion, thinly sliced
  • 1 bottle (16 ounces) Frontera Tomatillo Salsa
  • 1/4 cup chopped fresh cilantro
  • For serving: 12 warm corn or flour tortillas, thinly sliced romaine, diced ripe avocado and shredded Chihuahua or Monterey jack cheese       
  1. Season chicken with salt and pepper. Heat the oil in a large nonstick skillet over medium. Add the chicken and brown on one side, about 5 minutes, then flip and cook until almost firm, about 4 minutes more (slightly longer is using thighs). Remove chicken from skillet; cool, then slice into ¼-inch wide strips.
  2.  Add the onion to the skillet and cook, stirring frequently, until lightly browned, about 8 minutes. Stir in Frontera Salsa; simmer 5 to 10 minutes, until mixture thickens slightly. Stir in the chicken, salt to taste (usually ½ teaspoon) and cilantro; remove from the heat.
  3. Serve the chicken mixture folded into the warm tortillas. Top with lettuce, avocado and cheese as desired.
 

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