A green version of the classic using roasted tomatillos and fresh cilantro.
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Place tomatillos, jalapeños, and garlic cloves on a baking sheet and broil for 5-7 minutes until charred and softened.
Transfer the roasted vegetables and any juices into a blender; add the fresh cilantro and chicken broth.
Blend the mixture until smooth, but still retaining a few small flecks of green for texture.
Heat vegetable oil in a large skillet over medium heat and sauté the sliced onions until they are translucent and slightly golden.
Pour the blended green salsa into the skillet with the onions and bring to a simmer for 5 minutes to deepen the flavor.
Stir in the shredded chicken, Mexican oregano, and cumin, ensuring the meat is thoroughly coated in the sauce.
Reduce heat to low and simmer for 10-15 minutes until the sauce has thickened and the chicken has absorbed the flavors.
Season with salt and pepper to taste and serve warm on toasted tostadas or in soft corn tortillas.
