Chicken, Corn, and Pinto Bean Enchilada Verde Skillet
Pineapple Wedges with Spicy Cilantro-Lime Vinaigrette
Ingredients
- 1 cup shredded rotisserie chicken
- ½ (15-oz) can pinto beans, drained and rinsed
- 1 cup corn kernels
- 1 (8-oz) pouch green chile enchilada sauce (such as Frontera)
- ¼ cup water
- 3 soft taco-size corn tortillas, cut into 1-inch strips
- ¾ cup shredded reduced-fat Mexican cheese
- ¼ cup fresh salsa
- ¼ cup cotija cheese
Instructions
- Cook chicken, beans, corn, sauce, and water in a large skillet over medium-high heat 5 to 6 minutes or until thoroughly heated. Stir in tortilla strips.
- Sprinkle with Mexican cheese; cover and cook 1 to 2 minutes or until cheese is melted. Sprinkle with salsa and cotija cheese.
Side Dish Ingredients
- 2 Tbsp fresh cilantro leaves
- ½ Tbsp extra virgin olive oil
- ½ Tbsp fresh lime juice
- ⅛ tsp kosher salt
- Pinch of cayenne pepper
- 1 (16-oz) container pineapple wedges (or use pineapple chunks)
Side Dish Instructions
- Process cilantro, oil, lime juice, salt, and cayenne pepper in a blender or food processor until smooth. Drizzle over pineapple.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
358
|
96
|
454
|
| Fat (g) | 13 | 2 | 15 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 35 | 20 | 55 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 1002 | 82 | 1084 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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