Hispanic Heritage Month Collection
4 tomatillos, husks removed
1 poblano pepper, deseeded
¼ white onion
½ cup cilantro
1 tsp. garlic powder
Pinch of Salt (Add to taste)
8 corn tortillas
2½ cups cooked shredded chicken
½ cup manchego or mozzarella cheese, shredded
1/3 cup sour cream
Avocado slices as garnish
Place tomatillos, poblano and white onion in Microwave Breakfast Maker. Cover and microwave for 3 minutes, stopping halfway to stir. Let cool slightly.
Transfer tomatillo mixture in Supersonic Chopper Tall, add cilantro, garlic powder, and salt to taste. Replace cover and pull cord until well combined and pureed.
Warm up corn tortillas for 30 seconds. Fill each one with shredded chicken and roll up.
Arrange in base of 2-Qt. UltraPro Casserole. Top with salsa Verde, cover and microwave at 50% power for 4 minutes.
Add cheese and return to microwave, uncovered, for 30 seconds or until cheese has melted.
Serve with drizzle of sour cream and avocado slices.