Chicken Tomatillo Tacos
4 cups chopped/shredded chicken
1 onion sautéed in olive oil with 2 garlic cloves, pressed
1 jar of Arriba Green Salsa
Cook the chicken in the Deep Covered Baker, chop with the salad chopper. While the chicken is cooked, sauté the onion and garlic – then add to chicken and mix in salsa (put in enough to coat chicken). Serve with corn tortillas and queso fresco cheese! Freeze the leftovers!!!
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