Shredded Chicken and Green Chile Sauce

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 & 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.