Directions:
- 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.
Nutrition Facts
| 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.
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