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
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- 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