Chicken Verde Enchiladas
Pineapple-Avocado Salsa
Ingredients
- 1 cup unsalted chicken stock
- ⅓ cup mild salsa verde
- 1 oz ⅓-less-fat cream cheese
- ⅛ tsp ground cumin
- 1 cup shredded rotisserie chicken (without skin)
- ⅓ cup shredded reduced-fat Mexican-blend cheese
- 4 (6-inch) corn tortillas
Instructions
- Combine stock and salsa in a small saucepan over medium-high heat. Bring to a boil. Cook 10 minutes or until reduced by half.
- Reduce heat to low; add cream cheese and cumin, stirring with a whisk until smooth.
- Remove from heat; set aside half.
- Stir chicken and half of Mexican-blend cheese into remaining half of sauce mixture.
- Preheat broiler.
- Arrange 2 tortillas in bottom of a greased 8-x 8-inch baking dish; top with half of chicken mixture. Repeat layers.
- Top with reserved sauce; sprinkle with remaining Mexican-blend cheese.
- Broil 3 minutes or until cheese is browned and sauce is bubbly.
- Serve with Pineapple-Avocado Salsa.
Side Dish Ingredients
- 1 cup pineapple chunks
- ½ cup chopped avocado
- ⅓ cup chopped tomato
- 2 Tbsp diced red onion
- 2 Tbsp chopped fresh cilantro
- ½ Tbsp olive oil
- ½ Tbsp lime juice
- ⅛ tsp kosher salt
Side Dish Instructions
- Combine pineapple, avocado, tomato, onion and cilantro in a bowl.
- Drizzle with olive oil and lime juice; sprinkle with salt. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
321
|
142
|
463
|
| Fat (g) | 11 | 9 | 20 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 27 | 16 | 43 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 721 | 126 | 847 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
