Chicken Verde Tacos

• 1 Tablespoon Vegetable Oil
• 1 pound Tomatillos, Husks Removed And Cut In Half
• 1 whole Medium Onion, Chopped
• 2 cloves Garlic, Minced
• 1 whole Serrano Chili Pepper (with Or Without Seeds, Based On Preference), Finely Diced
• 1 whole Poblano Chili Pepper, Washed And Sees Removed, Diced
• 1 cup Chicken Broth
• 1 cup Water
• 1 teaspoon Salt
• 2 Tablespoons Chopped Cilantro
• 2 Tablespoons Lime Juice
• 1- 1/2 pound Boneless, Skinless Chicken Breasts
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 teaspoon Cumin
• 1- 1/2 cup Salsa Verde
• 8 whole Corn Or Flour Tortillas
• 1 cup Charred Corn

1. For the salsa verde:
2. In a saucepan over medium heat, heat oil.
3. Add tomatillos, onion, garlic, serrano and poblano peppers.
4. Cook for 2 minutes.
5. Add chicken broth, water and salt.
6. Bring to a boil.
7. Remove from heat.
8. Using an immersion blender, or a regular blender, carefully blend the mixture.
9. Add the chopped cilantro and lime juice.
10. Keep on low heat.
11. For the chicken tacos:
12. Preheat your oven to 350 F. Place chicken breasts in a 9 x 13 inch baking pan.
13. Sprinkle salt, pepper and cumin over chicken.
14. Pour 1 cup of the salsa verde over chicken breasts.
15. Bake for 30 minutes.
16. If you have an electric mixer, place chicken breasts in the bowl and mix on low for 30 seconds using the paddle attachment.
17. Eh voila!
18. Perfectly shredded chicken.
19. If you do not have an electric mixer, shred the chicken using 2 forks.
20. Heat your tortillas either on the grill or in the microwave.
21. Stuff them with the chicken, pour remaining 1/2 salsa on top of the tacos, sprinkle some charred corn, maybe squeeze a bit of lime and sit back and enjoy every delicious bite.

vegetable oil, onion, garlic, serrano chili pepper, chili pepper, chicken broth, water, salt, cilantro, lime juice, chicken breasts, salt, pepper, cumin, salsa, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/chicken-verde-tacos/ (may not work)