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Chicken Tacos Verde

Prep time 25 mins
Cook time 29 mins
Yield 8 servings (serving size: 1 taco and 1 tablespoon sour cream)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection