Chicken Tacos Verde

Ingredients

• 2  anaheim chiles seeded quartered
• 8 7-inch 7%-fat-free flour tortillas 
• 0.8 cup less-sodium chicken broth fat-free
• 2  garlic cloves peeled
• 2 tablespoons jalapeno seeded chopped 2 peppers
• 1 tablespoon juice of lime fresh
• 1.3 cups onion sliced 1 medium
• 0.5 teaspoon salt 
• 3 cups meat from a rotisserie chicken shredded cooked
• 0.5 cup cup heavy whipping cream fat-free sour
• 1 pound tomatillos 
• 2 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• oven

Directions

1. Preheat oven to 42
2. Discard husks and stems from tomatillos.
3. Cut each tomatillo in half.
4. 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.
5. Bake at 425 for 15 minutes or until tomatillos are tender.
6. Place tomatillo mixture in a food processor; pulse 13 times or until chopped.
7. Pour mixture into a large nonstick skillet.
8. 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.
9. Remove from heat; stir in lime juice and salt.
10. 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.