Pre-heat broiler to 400 degrees F.
Season Tyson® frozen tenderloins with garlic salt to taste. Warm up 1 tablespoon of oil in a large skillet, and cook the tenderloins until internal temperature reaches 170 degrees F. This will depend on the temperature on your range, on mine, it took approx 8 minutes per side.
While chicken is cooking start preparing the salsa and tortillas.
Put tomatillos, jalapeños, onion, and garlic on a baking sheet and place under the broiler, check once in a while to make sure they are roasting. When you start to see some char on top, turn them over. The tomatillos will release a little bit of juice and will turn from bright green to olive green when done.
Cut tortillas into small triangles, I like to use kitchen scissors but you can use a knife. Set aside.
Heat vegetable oil in a pot and fry the tortilla triangles in batches. Just two important notes, don’t overcrowd the pot and don’t take your eyes off them, because they fry really fast. When a batch is ready, carefully transfer to a plate covered with paper towels to absorb the extra oil. Repeat until you fry all the tortilla chips.
Shred the chicken, set aside.
Place roasted tomatillos, jalapeños, onions and garlic in a blender. Add water, salt, oregano and cilantro. Mix until smooth.
Warm up a large skillet, pour in the salsa and heat it up for a minute. Add shredded chicken. Finally, incorporate the crunchy tortilla triangles just long enough to coat their surfaces while still staying crunchy. Don’t let them soak for a long time. Serve immediately with cheese and a dollop of sour cream. Delicious!