Pollo Durango Shredded Chicken Tacos

Cravin a little Mexican Food tonight!? Try this yummy recipe!

Pollo Durango Shredded Chicken Tacos
3 chicken breasts or 3 boneless pork chops
1 onion, thinly sliced
2 cups sour cream
1/4-1/2 cup chicken broth (thickness)
10-12 tomatillos
2 tsp. cumin
salt and pepper or montreal seasoning
1 8 oz. pkg. mushrooms, sliced
2 cups. montery jack cheese
10 flour tortillas
1/2 cup cilantro
limes (garnish)

 Grill or saute meat. Season with salt and pepper or montreal seasoning. Shred meat, set aside. In large skillet, saute onions and mushrooms in a little butter until tender. In meduim sized pot, add some water and the peeled tomatillos. Let them simmer and cook about 6 mins. Put in food processor and blend til smooth. Add pureed tomatillos into onions and mushroom mixture. Add sour cream, chicken broth, and seasoings to pan. When sauce begins to thicken, add cooked chicken back to pan. Let simmer til warmed through. Serve mixture in tortillas with shredded cheese, sour cream, and cilantro.