Dinner Tonight: Shredded Chicken and Tomatillo Tacos with Queso Fresco Recipe

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Dinner Tonight: Shredded Chicken and Tomatillo Tacos with Queso Fresco Recipe

I never need an excuse to eat more tacos, but this Bobby Flay recipe from the Food Network delivers a lot of flavor without taking too much time. You will need a leftover roast chicken, or you can just pick up a cooked one at the grocery store. Then all you have to do is make the sauce, shred the chicken, and combine the two. It's easy, and the sauce still tastes remarkably complex.

The only trick is mastering the art of blackening some ingredients without totally incinerating them. That said, if you don't cook them long enough, the sauce won't have that glorious smokey edge. Keep a careful eye, and be sure to flip them from time to time.

Flay is big on the sweet and heat combo, so all of the spice of the serrano is tempered by a helpful heaping of honey. Part of me wishes it was a little less sweet, but there's no doubting that it does work.

  • Yield:4 people
  • Active time: 30 minutes
  • Total time:30 minutes


  • 6 tomatillos, husked and rinsed
  • 1 serrano, stem removed
  • 1 tablespoon canola oil
  • ½ red onion, ends trimmed, skins discarded, and sliced in half lengthwise
  • 2 garlic cloves, chopped
  • 1 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 2 tablespoons honey
  • 1 ½ cups shredded rotisserie chicken
  • 8 corn tortillas
  • 1 cup queso fresco, crumbled


  1. 1.

    Adjust the oven rack to the top position, and preheat the broiler to high. Cover a baking sheet with aluminum foil. Toss the tomatillos, serrano, and red onion slices with the tablespoon of canola oil, and then spread out on the baking sheet. Place underneath the broiler and cook, flipping occasionally, until everything is blackened on both sides. Turn off broiler and let vegetables cool for a few minutes.

  2. 2.

    Transfer the tomatillos, serrano, red onion slices, garlic, cilantro, lime juice, a pinch of salt, and honey to a blender. Puree until smooth.

  3. 3.

    Pour the tomatillo mixture into a medium-sized saucepan. Bring to a simmer over medium heat. Add the chicken, stir well, and cook until chicken is warm. Season to taste salt and pepper. Turn off the heat when chicken is hot, or you'll over cook it.

  4. 4.

    Meanwhile, warm the tortillas in a dry cast iron skillet set over medium heat until soft, 10 to 15 seconds a side.

  5. 5.

    Spoon some of the chicken and tomatillo mixture onto each tortilla, and top with queso fresco. Serve immediately.