Ingredients9 tomatillos, husked and rinsed 1/2 medium white onion
1 serrano chile 1 yellow chile (guero) 2 cloves garlic 1/2 cup fresh cilantro leaves, loosely packed Salt and freshly ground black pepper 1/4 cup vegetable oil 6 (6-inch) corn tortillas 2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups) 1/2 cup Mexican crema or sour cream 1 cup shredded Monterey Jack cheese Directions<CLICK HERE
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