Load your sheet pan with tangy tomatillos, chicken, peppers, and onions to create a fantastic taco filling.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

hands-on:
20 mins
total:
40 mins
Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Coat chicken with 1 Tbsp. olive oil and the ground ancho pepper; arrange in a single layer on half the pan. Arrange poblanos, onion, and tomatillos on other half. Drizzle with 1 Tbsp. olive oil. Sprinkle chicken and vegetables with salt and black pepper. Bake, uncovered, 20 minutes or until chicken is done (170°F) and vegetables are charred.

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  • Transfer pepper halves to a large bowl; cover with foil. Transfer chicken, onion, and tomatillos to a cutting board, reserving juices in pan. Chop onion and tomatillos. Slice chicken. Peel and chop peppers (discard skin). Return all to pan; toss to combine. Serve in tortillas. If desired, top with Cotija or feta cheese. Serves 6.

*

If fresh tomatillos aren't available, substitute six canned tomatillos. Omit the roasting; chop the tomatillos and add them to the chicken mixture immediately before serving.

Nutrition Facts

317 calories; fat 14g; cholesterol 81mg; saturated fat 4g; carbohydrates 26g; mono fat 5g; poly fat 2g; insoluble fiber 4g; sugars 3g; protein 21g; vitamin a 621.1IU; vitamin c 104.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.4mg; vitamin b6 0.4mg; folate 18.5mcg; vitamin b12 0.5mcg; sodium 525mg; potassium 410mg; calcium 164mg; iron 3.3mg.
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