Quick Chicken Chilaquiles
Arugula-Apple Salad
Ingredients
- 2 red bell peppers, cut into chunks
- 2 Tbsp olive oil
- 2 (8-oz) pouches mild red chile enchilada sauce (such as Frontera)
- 2 cups shredded rotisserie chicken
- 1 (6-oz) pkg multigrain tortilla chips, slightly broken
- 1 cup shredded Cheddar cheese
- ½ cup crumbled cotija cheese
- ¼ cup fresh cilantro leaves
- 2 avocados, sliced
Instructions
- Cook bell peppers in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender. Add enchilada sauce; cover and cook 5 to 6 minutes or until simmering. Stir in chicken and chips.
- Sprinkle with Cheddar cheese. Cover and cook 4 to 5 minutes or until cheese is melted. Top with cotija cheese, cilantro, and avocado.
Side Dish Ingredients
- 1 (5-oz) pkg arugula
- 2 apples, thinly sliced
- ⅓ cup sweet cilantro-lime vinaigrette (such as Sam's Choice)
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
497
|
92
|
589
|
| Fat (g) | 31 | 5 | 36 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 31 | 11 | 42 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 833 | 94 | 927 |
Quick & Healthy Meal Plan
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