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© Meredith Corporation. All rights reserved. Used with permission.
(12 tortillas, 3 cups filling)
Heat oil in a 4-quart Dutch ovenover medium-high heat. Add onion, garlic, cumin, coriander, chili powder, oregano and salt. Cook and stir 3 to 4 minutes or until onion is tender.
Add broth, tomatillos and chiles; bring to a boil. 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 tomatillos (if necessary, use the back of a large spoon to press tomatillos against the side of the pan). Using a slotted spoon, transfer chicken to a cutting board. Gently boil cooking liquid, uncovered, about 10 minutes more or until thickened, stirring occasionally. Meanwhile, using two forks, pull chicken apart into shreds.
Place shredded chicken in a medium bowl. Add 1 cup of the reduced cooking liquid; stir to moisten chicken. Discard remaining cooking liquid. Divide chicken mixture among tortillas.