Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Chris Morocco

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat broiler. Season the chicken with the chili powder and ¾ teaspoon salt. Place the chicken, tomatillos, onion, and jalapeño on a rimmed baking sheet. Broil, turning once, until the chicken is cooked through and the vegetables are charred and tender, 8 to 10 minutes.

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  • Transfer the chicken to a plate to cool slightly. Using 2 forks, shred the chicken into large pieces.

  • Place the tomatillos, onion, jalapeño, and ¼ teaspoon salt in a blender. Process until a chunky salsa forms. Add the lime juice and cilantro and pulse to combine.

  • Top the tortillas with the chicken, salsa, and Cotija, and sprinkle with the extra cilantro, dividing evenly. Serve with the lime wedges.

Nutrition Facts

402 calories; fat 15g; saturated fat 4g; cholesterol 112mg; sodium 616mg; protein 35g; carbohydrates 32g; sugars 5g; fiber 6g; iron 3mg; calcium 72mg.
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