Chicken Verde Enchiladas
Pineapple-Avocado Salsa
Ingredients
- 1 (14.5-oz) can low-sodium chicken broth
- 1 cup mild salsa verde
- 3 oz ⅓-less-fat cream cheese
- ½ tsp ground cumin
- 3 cups shredded rotisserie chicken (without skin)
- 1 cup shredded reduced-fat Mexican-blend cheese
- 12 fajita-size corn tortillas
Instructions
- Bring broth and salsa to a boil in a saucepan over medium-high heat. Cook 10 minutes or until reduced to about 2 cups. Reduce heat to low.
- Whisk in cream cheese and cumin until smooth. Remove from heat; set aside 1 cup. Stir chicken and ½ cup Mexican-blend cheese into remaining sauce.
- Preheat broiler. Arrange 4 tortillas in a broiler-safe 13- x 9-inch pan coated with cooking spray; top with one-third of chicken mixture. Repeat layers twice.
- Top with reserved 1 cup sauce; sprinkle with ½ cup Mexican-blend cheese.
- Broil 3 minutes or until cheese is browned and sauce is bubbly. Top with Pineapple-Avocado Salsa.
Side Dish Ingredients
- 3 cups cubed pineapple
- 2 small avocados, pitted and chopped
- 3 Roma tomatoes, diced
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- ½ tsp kosher salt
Side Dish Instructions
- Combine pineapple, avocado, tomatoes, onion and cilantro in a bowl. Drizzle with oil and lime juice; sprinkle with salt. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
318
|
150
|
468
|
| Fat (g) | 11 | 10 | 21 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 27 | 18 | 45 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 696 | 160 | 856 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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