2 pounds chicken breast meat, cooked and shredded 1 pound tomatillos, husks removed, boiled for 4 to 5 minutes 1 can (7-oz.) ORTEGA® Diced Green Chiles 2 cloves large garlic, peeled 1 teaspoon salt 1 tablespoon vegetable oil 1 cup chopped onion 2 teaspoons chopped fresh cilantro COMBINE tomatillos, chiles, garlic and salt in food processor or blender; cover. Process for 1 minute or until mixture is smooth. HEAT vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in tomatillo mixture and chicken. Cook, stirring occasionally, for 4 to 5 minutes or until heated through. Remove from heat; stir in cilantro. USE filling in burritos, tacos, enchiladas or tamales. Makes 4 1/2 cups. Lavanda's note: I do not use canned chiles, I use fresh to taste.