Chicken Tacos Verde Recipe

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Chicken Tacos Verde
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 332.72 Kcal (1393 kJ)
Calories from fat 195.47 Kcal
% Daily Value*
Total Fat 21.72g 33%
Cholesterol 39.45mg 13%
Sodium 683.9mg 28%
Potassium 484.98mg 10%
Total Carbs 19.8g 7%
Sugars 3.54g 14%
Dietary Fiber 1.55g 6%
Protein 16.8g 34%
Vitamin C 10.8mg 18%
Iron 1.9mg 11%
Calcium 61.2mg 6%
Amount Per 100 g
Calories 159.87 Kcal (669 kJ)
Calories from fat 93.93 Kcal
% Daily Value*
Total Fat 10.44g 33%
Cholesterol 18.95mg 13%
Sodium 328.62mg 28%
Potassium 233.04mg 10%
Total Carbs 9.52g 7%
Sugars 1.7g 14%
Dietary Fiber 0.74g 6%
Protein 8.07g 34%
Vitamin C 5.2mg 18%
Iron 0.9mg 11%
Calcium 29.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
  • 9

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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