Bring water and salt to a boil.
Add chicken breasts to salted water and maintain a slow rolling boil for 25-30 minutes or until internal temperature of chicken reaches 165°F. Remove and transfer to a cutting board.
Tip: If you want to continue to boil water and reduce by half, you have a quick-fix chicken broth to add to this dish or store for future use.
Using two forks, hold and shred chicken into long strands.
On an open fire or a griddle, heat tortillas until puffed and warm. Reserve between towels.
Heat butter in sauté pan until lightly browned and add chicken. Sauté until browned.
Add tomatillo and reduce heat for 1 minute or until thickened.
Make that taco! Add chicken to tortilla and add cheese. From here, if you want to get creative and your refrigerator is full of surprises, stick those ingredients in too.