A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Shredded Chicken and Tomatillo Tacos
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A few thoughtful touches take a good taco to a great taco. We're talking cilantro leaves on top, a couple jalapenos, and a squeeze of lime. It's not hard to up your taco game.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons vegetable oil
1 small onion, sliced
2 cloves garlic, minced
1/2 jalapeno pepper, seeded and minced
6 boneless, skinless chicken thighs
salt and pepper
6 tomatillos, husks removed, rinsed, and quartered
1/2 small bunch cilantro, stems and leaves chopped separately
1 teaspoon ground cumin
1 cup chicken stock
8 corn tortillas, warmed
Optional
shredded cheese
chopped tomato
chopped onion
directions
Heat the oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic and jalapeno and cook, stirring frequently, for 2 minutes.
Season the chicken with salt and pepper. Add the chicken, tomatillos, cilantro stems, cumin, and chicken stock to the skillet. Bring the stock to a boil then cover the skillet and reduce the heat to a simmer. Let cook for 10 minutes.
Remove the lid and turn the chicken over. Cook for 10 minutes, uncovered, or until the chicken is cooked through.
Remove the pan from the heat and shred the chicken in the sauce. Stir in the cilantro leaves. Adjust the seasoning with salt and pepper as needed.
Serve the chicken and sauce on the warmed tortillas, topped with cheese, tomato, and onion, as desired.
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