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
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