Chicken Tacos Verde

Oxmoor House
8 servings (serving size: 1 taco and 1 tablespoon sour cream)


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1 pound tomatillos
1 1/4 cups sliced onion (1 medium)
2 tablespoons chopped seeded jalapeño pepper (about 2 peppers)
2 tablespoons vegetable oil
2 Anaheim chiles, seeded and quartered
2 garlic cloves, peeled
Cooking spray
3/4 cup fat-free, less-sodium chicken broth
3 cups shredded cooked chicken
1 tablespoon fresh lime juice
1/2 teaspoon salt
8 (7-inch) 97%-fat-free flour tortillas
1/2 cup fat-free sour cream


Prep: 25 Minutes
Cook: 29 Minutes

Preheat oven to 425°.

Discard husks and stems from tomatillos. Cut each tomatillo in half. Combine tomatillos and next 5 ingredients in a bowl; toss well. Arrange tomatillo mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for 15 minutes or until tomatillos are tender.

Place tomatillo mixture in a food processor; pulse 13 times or until chopped. Pour mixture into a large nonstick skillet. Add broth; bring to a boil over medium-high heat. Stir in chicken; reduce heat, and simmer, uncovered, 10 minutes or until liquid is absorbed. Remove from heat; stir in lime juice and salt.

Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture on one-half of each tortilla, and fold in half. Top each taco with 1 tablespoon sour cream.

Created date

March 2010

Nutritional Information

Calories 248
Fat 6.6 g
Satfat 1.2 g
Protein 21.4 g
Carbohydrate 25.9 g
Cholesterol 46 mg
Iron 2.2 mg
Sodium 478 mg
Caloriesfromfat 24 %
Fiber 2.6 g
Calcium 64 mg