Chicken Verde Enchilada Salad Bowls
Wine Recommendation
Bota Box Pinot Grigio
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 1 (10-oz) can green enchilada sauce
- 1 (15-oz) can black beans, rinsed and drained
- 1 large head romaine lettuce, shredded
- 1½ cups shredded Mexican blend cheese
- 2 Roma tomatoes, chopped
- ½ cup sour cream
- ½ cup refrigerated guacamole
Instructions
- Preheat oven to 400°F. Brush chicken with oil. Place on a foil-lined baking sheet.
- Bake 20 to 25 minutes or until done. Cool slightly; shred chicken using 2 forks.
- Stir together chicken, enchilada sauce, and beans in a microwave-safe bowl. Microwave 2 to 3 minutes or until thoroughly heated.
- Divide lettuce among 6 bowls. Top with chicken mixture, cheese, tomatoes, sour cream, and guacamole.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
467
|
467
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 38 | 38 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 670 | 670 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
