Chicken Tomatillo Tacos

INGREDIENTS
8     medium tomatillos, husked, washed
2     jalapeno pepper, stemmed, seeded
2     cloves garlic, chopped
2     tablespoons fresh, chopped cilantro
½    small onion, chopped (about ½  cup)
½    cup chicken broth
2     medium chicken breasts, skinless, boneless

4    medium corn tortillas (7-8 inches)
½   cup shredded jack or cheddar or casa fresca cheese
1    cup chopped fresh tomatoes
1    cup finely chopped lettuce or cabbage
1    cup taco sauce or tomato salsa
      sour cream or yogurt (optional)

METHOD

Boil the tomatillos in water to cover until just tender, about 6 to 8 minutes. Drain and cool for a few minutes, then place into a food processor or blender. Cut the seeded jalapeno into small pieces and add to the blender. Add the garlic, cilantro, onion and chicken broth to the blender and process to a coarse puree.

Place the puree into a medium sauce pan. Cut the chicken breasts into 1 inch pieces and add to the sauce pan. Place over high heat, bring to a boil, reduce the heat to a simmer, cover and cook for 10 to 12 minutes until the chicken is falling apart. Separate the chicken and the sauce, reserving both. Place the chicken on a clean surface and, using forks, shred the chicken.

Warm each tortilla on both sides in a dry skillet and place onto a clean surface. Spread with some of the tomatillo sauce. Add ¼ each of the chicken, cheese, tomatoes and lettuce to the tortilla, drizzle with the taco sauce, add a dollop of sour cream, fold in half and serve.

 If making tacos is too much bother, the ingredients also will make a good chicken salad. Layer the lettuce, tomatoes, chicken, cheese, sour cream and taco sauce.