Chicken & Tomatillo Filling
From EatingWell: January/February 1997
Tomatillo-sauced chicken is a tasty filling for tamales, tacos or enchiladas.
- 12 ounces boneless, skinless chicken breasts
- 1 12-ounce bottle beer, preferably Mexican
- 1 teaspoon dried oregano, preferably Mexican
- 1 bay leaf
- 1/2 cup Tomatillo Sauce, (recipe follows)
- Salt & freshly ground pepper to taste
- Combine chicken, beer, oregano and bay leaf in a saucepan and bring to a simmer. Cook, covered, until chicken is no longer pink inside, 15 to 20 minutes. Let cool in liquid. Drain, discard bay leaf, and shred chicken (you should have about 2 cups).
- Combine the chicken and Tomatillo Sauce. Season with salt and pepper.
Per 1/4-cup serving: 73 calories; 2 g fat (0 g sat, 1 g mono); 24 mg cholesterol; 3 g carbohydrates; 9 g protein; 0 g fiber; 71 mg sodium; 120 mg potassium.
Exchanges: 1 lean meat
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Cinco de Mayo
- Everyday favorites
- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Main Ingredient
- January/February 1997