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Chicken Enchilada Salsa

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by: Cheeky Kitchen
Updated Sep 20, 2016
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One bite and you’ll wonder: Why didn’t I think of turning Chicken Enchilada Soup into an irresistible bowl of salsa? Don’t worry. We got you.

Chicken Enchilada Salsa

  • Prep Time 10 min
  • Total 10 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 can (5 ounces) cooked chicken, drained and shredded
  • 1 can (11 ounce) Southwestern style corn
  • 2/3 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/2 cup Muir Glen™ organic fire roasted diced tomatoes or crushed tomatoes
  • 5 green onions, finely chopped
  • 1/2 cup finely chopped cilantro
  • 1 teaspoon sea salt flakes
  • 1 teaspooon fresh-ground pepper

Instructions

  • Step 
    1
    In a large bowl, combine all ingredients. Serve with tortilla chips for dipping.

Nutrition

70 Calories
1g Total Fat
5g Protein
10g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
10
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
710mg
30%
Potassium
130mg
4%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
5%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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