Chicken Verde Enchiladas
Pineapple-Avocado Salsa
Ingredients
- 1 cup low-sodium chicken broth
- 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 fajita-size corn tortillas
Instructions
- Bring broth and salsa to a boil in a small saucepan over medium-high heat. Cook 10 minutes or until reduced by half.
- Reduce heat to low; whisk in cream cheese and cumin until smooth. Remove from heat; divide into 2 portions.
- Stir chicken and half of Mexican-blend cheese into one portion of salsa mixture.
- Preheat broiler. Arrange 2 tortillas in a lightly greased broiler-safe 8-inch square pan; top with half of chicken mixture. Repeat layers.
- Top with remaining portion of salsa mixture; 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 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) | 700 | 126 | 826 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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