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
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Main Ingredient
- Cinco de Mayo
- Everyday favorites
- Type of Dish
- Main dish, poultry
- January/February 1997