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Ingredients

• 3 chicken breasts
• 6 cups of water
• 5 cloves of garlic
• 1/2 white onion cut in half
• 3 sprigs parsley
• salt
• 2 carrots cut into large pieces
• 6 or so jalepeos slices (I use the kind in a jar that they sell for using on nachos)
• 1 large can (32 oz?) green tomatillos
• 1/2 cup coarsely chopped cillantro
• 2 cups shredded mozzerella or monterrey jack cheese
• 1 1/2 tsp chili powder, divided
• 2-3 Tbsp oil
• 12 corn tortillas
• Optional Ingredients
• 1 bunch of green onions (chopped)
• 1 8 oz container sourcream
• 1 8oz. jar salsa
• 1 head of boston lettuce, shredded

Description

These Are Best With Homemade Tortillas (see My Recipie For Homemade Corn Tortillas) But Store-bought Work Well, Too. If There Are Any Left (unlikely) They Make Great Leftovers.

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