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Creamy Chile Verde Chicken Tacos



– 3 tomatillos – 2 guero chiles – 2 serrano chiles – 4 jalapeño chiles – 2 garlic cloves – pinch of oregano – 1 tablespoon beef bouillon – 1 teaspoon white vinegar – ½ cup Real California Crema and more for garnish – 2 tablespoons vegetable oil – 2 lbs. boneless chicken breast – 2 cups chicken broth – 30 small corn tortillas – 1 cup onion and cilantro mixture, finely chopped :Chicken, Crema, Tacos, Chile Verde, Hispanic, Hispanic Dairy, Cheese
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Boil tomatillos, guero, serrano, and jalapeno chiles for 25 minutes.

Add tomatillos, all chiles (stems removed), garlic cloves, oregano, beef bouillon, vinegar, and Real California crema into a blender. Blend until smooth. Set to the side.

While chile is boiling cook the chicken. In a large dutch oven over a medium high flame add oil and allow to heat till hot, then add in chicken breast and braise on each side for 2 minutes.

Pour in chicken broth and bring to a boil. Once boiling lower flame, add a lid and allow to simmer for 20 minutes.

Remove chicken from pan and place in a large bowl. Shred meat using two forks to tear into shredded strips.

Pour creamy chile verde sauce over shredded chicken and mix to combine.

Heat tortillas over an open flame or on a hot comal on both sides. Use two tortillas to make one taco by stacking two tortillas on top of each other and filling the center with a few tablespoons of creamy chile verde chicken.

Top with a tablespoon onion and cilantro mixture, and a drizzle of Real California crema.

Prep Time: 15 minutes

Cook Time: 35 minutes

Yields: 15 tacos

Recipe and image created by Nicole Presley/@presleyspantry for the CMAB