Directions

1. Soak corn husks in warm water until soft, about 1 hour. Drain and throughly dry corn husks.
2. Cover chicken with water in 4-quart saucepot. Bring to boil over medium-high heat. Reduce heat to low and simmer until chicken is thoroughly cooked, about 30 minutes. Remove from chicken from saucepot. Cool, then shred; set aside.
3. Toss tomatillos, onion and serrano pepper in oil and broil until evenly charred, turning occasionally; allow to cool slightly. Process vegetables, 1 tablespoon Knorr® Chicken flavor Bouillon and garlic in blender or food processor until smooth. Cook processed vegetables with shredded chicken in 12-inch skillet low heat, stirring occasionally, until thickened and excess water has cooked out, about 5 minutes.