About the Dish

  • Chicken Breast

    Chicken Breast

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Onion

    Onion

  • Tomato

    Tomato

  • Tomatillo

    Tomatillo

  • Garlic

    Garlic

  • Chipotle

    Chipotle

  • Dried Oregano

    Dried Oregano

  • Dried Thyme

    Dried Thyme

  • Corn Tortillas

    Corn Tortillas

  • Cilantro

    Cilantro

  • Sour Cream

    Sour Cream

METHOD

1
Prepare your mise en place: Peel and finely chop onion; measure 1 cup for the sauce, and reserve the rest in a small bowl for garnish. Peel and mince garlic. Chop tomatoes, removing seeds if desired. Remove husks from tomatillos, and rinse them. Chop tomatillos finely. Pick and chop cilantro leaves. Remove chipotle pepper from adobo sauce; reserve sauce. Finely chop chipotle.
2
In a medium saucepan, combine chicken, bouillon cube, and 3 cups water. Place over medium-high heat. When water comes to a boil, cover, reduce heat to low, and cook until chicken is no longer pink in the middle, 8-10 minutes. Remove from heat. Uncover pot, and let the chicken cool slightly in the broth.
3
While chicken is cooking, make the sauce: In a large skillet over medium-high heat, heat 1 teaspoon cooking oil. Add 1 cup onion and sauté until softened, about 3 minutes. Add tomatoes, tomatillos, garlic, chipotle and 2 teaspoons adobo sauce(please note, using all of the chili and adobo sauce will yield a spicy dish, use half or less if you prefer a milder flavor), oregano and thyme. Reduce heat to medium-low, and simmer, uncovered, 10–15 minutes.
4
Remove chicken from the broth, and reserve 2 cups broth. Use a fork to shred chicken (or chop into small pieces).
5
Add chicken and reserved 2 cups broth to sauce skillet. Cook until most of the liquid has evaporated and sauce reaches desired consistency, about 5 minutes. Taste and adjust seasoning as desired with kosher salt.
6
Warm tortillas as desired: Heat in a skillet, or wrap tortillas in a damp paper towel and microwave for 30 seconds, or until warm to the touch.
7
Fill each tortilla with chicken and sauce. Top with reserved onions, cilantro and sour cream. Serve immediately.

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