creamy chicken tomatillo tostadas/tacos
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4.92 ml salt
- 340.19 g tomatillo, quartered
- 118.29 ml pale lager beer
- 2 medium canned chipotle chiles, stemmed and seeded
- 4.92 ml dried oregano
- 14.79 ml olive oil
- 59.14 ml heavy cream
- 2 clove minced garlic
- 7.39 ml rice vinegar
- 4.92 ml sugar
- 29.58 ml vegetable oil
- 29.58 ml unsalted butter
- 113.39 g shredded mozzarella cheese
- 680.38 g boneless skinless chicken breasts, tenders preferred,otherwise,slice chicken into strips
- 8 hard taco shells (you can also fry 8 corn tortillas in a pan for great fresh tostadas)
directions
- preheat oven to 200 puree tomatillos, beer, garlic, vinegar, sugar, oregano, veg oil, salt, and chiptoles in blender heat olive oil in large skillet over med-high heat season chicken with salt and pepper cook until done and keep warm in oven pour oil out of pan and return pan to stove add butter and melt add puree and cream to pan, stirring until mixture thickens, about 8 min.
- remove from heat toss chicken and cheese in sauce, mix well, and top the tostadas or stuff the tacos.
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RECIPE SUBMITTED BY
afr0bunny
United States