Preheat the oven to 450° Prepare all ingredients that need to be chopped and diced. Remove the husks from the tomatillo if using fresh.
Place the tomatillo's, Jalapeños, onion, and garlic cloves on parchment lined baking pan, toss them with the oil, salt, pepper, cumin and chili powder. Roast for 15-20 minutes.
While your ingredients are in the oven, grab a skillet and over medium heat dry roast them for about 5-8 minutes and set aside.
When your ingredients in the oven have browned after the 15-20 minutes, take them out and let them cool for roughly 5-8 minutes.
Once the ingredients have cooled, blend them along with the walnuts into a puree, should take 45-60 seconds. Once you have your puree, pour into a large skillet or pot. You will then snug your chicken breast into the sauce and simmer them for 25-30 minutes.
Once your chicken it is cooked through, remove them and shred them. Return shredded chicken to your sauce and simmer for an additional 10 minutes.
Assemble chicken salsa verde into your tortillas. Place on a parchment lined baking sheet pan, place in your oven at 400° for 5-10 min. Serve with your favorite garnishes!

Calories

300

Fat

16 g

Sat. Fat

2 g

Carbs

25 g

Fiber

7 g

Net carbs

18 g

Sugar

11 g

Protein

17 g

Sodium

448 mg

Cholesterol

36 mg