Gather the ingredients.

Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink, about 20 minutes. Reserve broth; discard onion and garlic.

Remove chicken and shred when cool. Reserve broth.

Place tomatillos in a pot; cover with water and boil until color changes to dull green.

Strain tomatillos and blend with remaining ingredients (onion, garlic, pinch of salt, reserved broth) until puréed.

Simmer the salsa in a saucepan.

Heat oil, fry tortillas briefly, and drain on paper towels.

Dip tortillas in the salsa and plate them, 3 tortillas per person.

Fill or cover tortillas with shredded chicken, then top with salsa.