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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 368.0
  • Total Fat: 7.1 g
  • Cholesterol: 50.4 mg
  • Sodium: 1,099.4 mg
  • Total Carbs: 52.9 g
  • Dietary Fiber: 9.1 g
  • Protein: 26.3 g

View full nutritional breakdown of Green chili turkey tacos calories by ingredient
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Green chili turkey tacos

Submitted by: LITTLE_NIKKE

Introduction

My take on Colorado Green Chili (no tomatillos here!), replacing the pork with turkey, and using it as a filling for corn tacos. Control the heat by choosing which chiles you use. I use hot Haas chiles from New Mexico. My take on Colorado Green Chili (no tomatillos here!), replacing the pork with turkey, and using it as a filling for corn tacos. Control the heat by choosing which chiles you use. I use hot Haas chiles from New Mexico.
Number of Servings: 8

Ingredients

    2 LBS turkey breast
    2 cups low-sodium chicken broth
    1 medium onion, chopped
    3 garlic cloves
    2 cups roasted green chiles (I get the frozen, pre-roasted ones)
    2 tbsp flour
    2 tbsp butter
    24 6" corn tortillas
    1 small head of cabbage (shredded)
    Sauce:
    6 oz Greek yogurt (fat-free)
    1 tbsp lime juice
    1/2 tsp cumin (ground)




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Directions

Bring chicken broth to boil and add chopped onion, finely minced garlic and turkey breast (whole or large chunks). Boil breast until done (about 15 minutes). Remove breast and let rest while making the chili sauce.

In a sauce pan, melt butter and whisk in flour. Cook mixture for 2 minutes, then add chicken broth and onions, continuing to whisk. Add roasted chiles, bring to a simmer and cook for 10 minutes. Use a stick blender (or transfer to a regular blender) until sauce is relatively smooth. Check seasoning, add salt, pepper, chili powder to taste)
Shred cooked turkey and add to chili sauce.

Make taco sauce by combining Yogurt, lime juice and cumin.

Assemble tacos: heat corn tortillas briefly to soften, add some of the turkey filling, top with shredded cabbage and yogurt sauce.

Makes 8 servings (3 tacos each)

Number of Servings: 8

Recipe submitted by SparkPeople user LITTLE_NIKKE.






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