EASY Authentic HOMEMADE Mexican CHILE VERDE SHREDDED CHICKEN TACOS! Green Salsa!

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: turkey thighs

Chicken breast is leaner, while turkey thighs can be more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt offers similar creaminess with fewer calories.

green chile sauce

💰Cheaper: canned green chiles

Canned green chiles are more accessible and budget-friendly.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas provide more fiber, while flour tortillas are often cheaper.

Pour water into a large pot and bring it to a boil.

Season the boiling water with salt.

Add chicken breast to the boiling water and stir.

Chop green bell pepper and onion; add them to the boiling water with cilantro for flavor.

Boil the chicken for about 25 minutes or until it reaches an internal temperature of 165°F.

Remove the chicken from the pot and place it in a bowl to cool.

Shred the chicken using two forks or your hands once it's cool enough to handle.

In a separate smaller pot, bring water to a boil for the salsa.

Add tomatillos and jalapenos to the boiling water and boil until soft, about 10-15 minutes.

Remove the tomatillos and jalapenos from the pot and place them in a blender.

Add quartered onion, salt, pepper, chicken bouillon, adobo seasoning, oregano, cilantro, lime juice, and some water to the blender.

Blend the salsa until smooth.

Clean the pot used for boiling chicken and pour the blended salsa back into it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens