Chicken Tacos Verde

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

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Nutritional Information

Amount per serving
  • Calories: 248
  • Fat: 6.6g
  • Saturated fat: 1.2g
  • Protein: 21.4g
  • Carbohydrate: 25.9g
  • Cholesterol: 46mg
  • Iron: 2.2mg
  • Sodium: 478mg
  • Calories from fat: 24%
  • Fiber: 2.6g
  • Calcium: 64mg


  • 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


  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.
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