Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
  • 7 Ratings
Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Yield:
3 cups filling
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir for 3 minutes. Add butter, cumin, coriander, chili powder, oregano, and salt. Cook and stir until butter melts.

    Advertisement
  • Add beer, tomatillos, and chile peppers. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is tender and no longer pink, stirring every 5 minutes to break up the tomatillos. Using a slotted spoon, transfer chicken from the cooking liquid to a cutting board. Gently boil the cooking liquid, uncovered, about 10 minutes or until thickened, stirring occasionally. Meanwhile, using two forks, pull chicken apart into shreds.

  • Place chicken in a medium bowl. Add 1 cup of the reduced cooking juices; stir to moisten. Use chicken mixture as filling for quesadillas or tacos; pass the remaining cooking juices.

Nutrition Facts

140 calories; fat 6g; cholesterol 43mg; saturated fat 3g; carbohydrates 6g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 14g; vitamin a 291.5IU; vitamin c 6.5mg; riboflavin 0.1mg; niacin equivalents 6.5mg; vitamin b6 0.4mg; folate 8.1mcg; vitamin b12 0.2mcg; sodium 340mg; potassium 190mg; calcium 40.4mg; iron 1.3mg.
Advertisement