Green Sauce Chicken Taco Meat

I like Our Best Bites green enchilada sauce and I learned that finding tomatillos in central NY is hit or miss.  I made this green enchilada sauce so I would have it and froze it.  I learned that it froze really well.  But, I hadn't used it, hadn't used it, so I finally cooked four chicken breasts in it in a crock pot and ate it for dinners for a week.  I am going to include their recipe and then what I did with it.

Green Enchilada Sauce
http://www.ourbestbites.com/2010/03/green-enchilada-sauce/

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lotfaster. The sauce can also be simmered in a slow cooker all day.

THen, after I got sick of it being in my freezer and not being eaten, I pulled it out, threw it in my small crock pot (I think its like 2.5 qt) with four chicken breasts and cooked it all day.  I shredded it and it made awesome taco meat that I proceeded to put back in the freezer.  So I can continue eating it forever.  I ate it in hard taco shells, with refried beans, sour cream, salsa and cheese.  I am sure it would be good in a burrito or enchilada.