Shredded Chicken With Green Chiles

Cook time: 35-40 minutes | Yield: 6 Servings

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, small dice
• 2 garlic cloves, minced
• 2 jalapenos, small diced
• 2 tablespoons flour
• 2 cups chicken stock
• 2 cups roasted poblano, peeled, seeded, small diced
• 1 teaspoon cumin
• 2 teaspoons limejuice
• Salt
• Pepper
• 4 chicken breasts, boneless and skinless
• 9 6-inch corn tortillas

Directions

Heat the oil and sauté the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes then slowly add the stock. Add the chile and cumin. Season the chicken breasts with salt and pepper. Add to the pan and cover. Simmer for about 20-25 minutes. Once cooked remove the chicken and shred. Meanwhile reduce the sauce to thicken about 10 minutes. Once thickened add the shredded chicken and mix. Season with salt and pepper.