Ingredients:

3 ½ cups shredded chicken

20 corn tortillas (read notes)

vegetable oil for frying

For the salsa
1 lb tomatillos (quartered)

3 jalapeno or serrano chilies (seeded and cut into chunks)

1 medium onion (quartered)

1 small bunch cilantro

2 garlic cloves (peeled)

1 Tbsp powdered chicken bouillon

2 Tbsp vegetable oil

salt (to taste)

For toppings
lettuce (shredded)

onions (chopped)

Mexican cream or sour cream (as needed)

queso fresco (or any cheese you prefer)

Instructions:

see next page