Authentic home cooking from Mexico, with US measurements. 
Open in Cookpad AppSteps
- 1
Boil the chicken breasts with 2 cloves of garlic and half an onion for 30 minutes over high heat. Once cooked, shred the chicken.
- 2
Boil the tomatillos and green chiles for at least 5 minutes over high heat.
- 3
Once cooked, blend the tomatillos and chiles with 3 cloves of garlic, the remaining half onion, and the 2 sprigs of cilantro.
- 4
Heat oil in a skillet. Once hot, add the sauce and let it simmer for 10 minutes.
- 5
Heat oil in another skillet for the tortillas (do not fry the tortillas until crispy). Once the tortillas are warmed, fill them with the shredded chicken. Serve topped with the green sauce, sour cream, cheese, and onion.
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