12 Tomatillos (about 2 lb) skinned and washed
2 Fresh jalapenos washed and stemmed
¼ cup Onions (about ¼ medium onion)
1 Clove fresh garlic
1 teaspoon Salt
½ Avocado (peeled and seeded)
4 stems Fresh cilantro (stems removed)
In a large sauce pan, add tomatillos and jalapenos, cover with water cook on high, just until tomatillos start to split.
Drain water and let cool slightly.
In a food processor add tomatillos, jalapenos and remaining ingredients and pulse until smooth. Adjust salt to taste.
2 lb Chicken breast
1 teaspoon Salt + 2 teaspoons
¼ teaspoon Garlic powder
1 Bay leaf
1/8 teaspoon White pepper
¼ medium onion
1 stick celery
10 oz crushed tomato
8 corn tortillas
¼ cup shredded Monterey Jack cheese for garnish
In a large sauce pan, add chicken breast, 1oz salt, bay leaf, onion and celery stick, cover with water and cook on high until chicken is done.
Drain ½ of water from chicken and add remaining ingredients stir, shred and heat on medium for 5 minutes.
Soften tortillas, add 2-2 ½ oz of hot shredded chicken, top with warm tomatillo sauce and heat in oven for 5 minutes.
Top with Monterey Jack cheese and heat for another 5 minutes.