I made this recipe in my slow cooker, but on the stove would be fine, too.
Tomatillo-Green Chile Chicken Soft Tacos
6 tomatillos, husks removed
2 Tbsp. canola oil
1 onion, chopped
1 (7 oz.) can green chiles
1-2 cloves garlic
1 tsp. salt
1 lb. chicken breasts (about 4-5)
12 corn tortillas (flour are fine, too)
crumbled Queso Fresco (or shredded Monterey Jack or Cheddar)
Preheat oven broiler.
Place the husked tomatillos on a baking sheet lined with foil and broil on one side until the skin blackens. Turn the tomatillos over and broil the other side. (This takes about 15 minutes.)
Alternatively, heat a heavy bottomed skillet over high heat and brown the tomatillos on both sides, until the skin darkens and the tomatillos soften.
Or, boil tomatillos in water for a few minutes until they soften.
Place the tomatillos in a food processor or blender. Pulse until the tomatillos break up and then puree until smooth. Set aside.
Heat a skillet (wipe out if you used this for the tomatillos) over medium-high heat. Add oil. When the oil starts to shimmer, add the chopped onion. Saute until it softens and turns golden. Add the garlic and continue to simmer until garlic starts to turn golden. Remove from heat.
Place the tomatillo puree, onion/garlic mixture, undrained can of green chiles, salt and chicken breasts in slow cooker. Cook for about 8 hours on low, or 4 hours on high. The chicken will be very tender.
Remove chicken from the sauce and shred it. If the sauce is thin, transfer it to a skillet or saucepan and bring it to a boil to evaporate some of the excess liquid.
Add the shredded chicken back to the sauce.
To warm the tortillas–
You can warm the corn tortillas in a moderate oven for a few minutes–about 300 degrees F. Or you can heat a skillet over high heat and warm the tortillas on each side for about 30 seconds.
Spoon some of the chicken filling into a warm tortilla. Top with crumbled Queso Fresco and sour cream.