Prep 15 mins
Cook 45 mins
I 3wanted to make chicken enchilades verdes, but we are allergic to corn, so I came up with this and served it over brown rice. You can adjust the heat by adding or removing chiles.
- 2 chicken breasts
- 4 tomatillos, chopped
- 2 cloves garlic, chopped
- 1 cup chicken broth
- 1⁄2 onion, chopped
- 1 serrano chili, minced
- Simmer chicken breasts in chicken broth until cooked.
- Remove breasts from broth and shred when cool.
- Place remaining ingredients in broth and simmer until soft.
- Put chredded chicken back in pot, and simmer everything an additional 15 minutes.
- Serve over brown rice.