A delicious Latin American sauce of fresh coriander and tomatillos (green husk tomatoes) with shredded chicken. Serve over steamed white rice or with tortilla crisps.
I mixed this up because it seemed like it needed more. I used red onion and added red bellpepper, garlic, black beans and diced green chili peppers. Also for flavor added some cumin, red pepper and a dash of chili powder. YUM. - 27 Feb 2007 (Review from Allrecipes US | Canada)
We have this fairly often. My husband loves it even though the first time he saw it he had definite reservations. I sprinkle a little cheddar on top ours. It's equally good over either chips or rice. But my favorite way to use this recipe is as a quesadilla filler (again, with a little cheddar.) - 01 Jun 2005 (Review from Allrecipes US | Canada)
This was very tasty. I just gobbled it down in a big soup bowl. I will probably make this again, and I will take the suggestion to serve it over steamed rice, and perhaps with tortilla chips. The dish was somewhat soupy, as a previous reviewer complained, but I'm sure that rice will nicely soak it up, making it very tasty too. Also, I used cubed chicken; next time I will try to take the time to shred it instead; I think that will give the chicken more surface area to absorb the other flavors. I also appreciated that this was a quick dish to make. - 18 Oct 2006 (Review from Allrecipes US | Canada)