Chicken Tacos Verde

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

Preparation

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.