1. Soak tortillas in 1 cup of the broth, in a bowl, for 10 minutes. 
2. Meanwhile, place sesame seeds in a dry skillet.  Cook over low heat until toasted, stirring occasionally so as not to burn them, about 5 to 8 minutes.  Remove from skillet, cool.
3. Place cooled toasted sesame seeds in a blender or food processor. Cover and pulse on high speed until almost ground about 1 minute. Add cilantro, scallion greens, tomatillos, green chile, garlic and the reserved soaked tortilla with broth.  Blend at high speed, using the pulse button until mixture is smooth, about 1 to 2 minutes.  Reserve green sauce.
4. Heat oil in a large pot over medium heat.  Sauté chicken tenderloins until evenly brown, turning occasionally, 3 to 5 minutes.  Stir in reserved green sauce, salt and remaining 1-1/2 cups broth.
5. Reduce heat and simmer 10 to 15 minutes or until sauce is thickened and the tenderloins are fully cooked (thermometer inserted in the thickest part of the tenderloin registers 170°F.). 

*Tomatillos are smaller green tomatoes that have an outer husk which must be removed.  The can be found in the produce section of many Supermarkets or in Latino markets.

This recipe is also available on our Hispanic website, Jocón.

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