Chicken Encilantrada

1 tablespoon vegetable oil

¼ cup sliced onion

1 cup chopped fresh cilantro

1 (7 ounce) can green salsa

2 cups cooked, cubed or shredded chicken meat

½ cup chicken broth

Heat oil in a medium saucepan over medium heat. Add onion and saute until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.

Add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). Serve hot.