I once made pitas and these reminded me of that since they puffed up. But once off the grill, they fell.
3/4 lb boneless pork, cut into 1-inch cube (I used chicken breast)
1 large onion, thinly sliced (didn't use)
6 cloves garlic, chopped
1 lb fresh tomatillos, coarsely chopped
1 15-oz can chicken broth
1 4-oz canned diced green chilies
1 tsp ground cumin
1 15-oz can great northern beans, rinsed and drained
1/2 cup loosely chopped cilantro
Spray large skillet with nonstick cooking spray and heat over medium-high heat. Add pork; cook until browned on all sides. Combine cooked pork and all remaining ingredients except cilantro and sour cream in slow cooker. Cover and cook on high for 3-4 hours. Season to taste with salt and pepper. Gently press meat against side of slow cooker with wooden spoon to shred. (That didn't work for the chicken so I just left them cubed.) Reduce to low. Stir in cilantro and cook 10 minutes. Serve with sour cream.
I was concerned that Adam wouldn't like it because he mentioned that he doesn't like verde sauces but I had already planned on making it so I gave it a shot. He really liked it and said he would definitely eat it again if I made it. He polished off 6 of the 8 tortillas as well. Dinner was a success.