Easy Chicken Enchiladas with Avocado/Corn Salsa

This easy recipe can be made in advance and frozen. Better yet, double-batch; use one immediately and freeze the other. To use, defrost and heat as below.



The fat-fighting-food-finds featured here are the lean protein of chicken (appetite suppressant), avocado (metabolism booster) and the capsaicin (appetite suppressant) in the enchilada sauce.



Serves 4.

10 6-in. flour tortillas

2 cups shredded cooked chicken (canned is fine)

1 c. shredded cheddar cheese, divided ¾ and ¼

1 8-oz. can enchilada sauce + ½ c. tomato juice



Preheat oven to 400. Lay tortillas flat on work surface. Divide chicken and ¾ c. cheese evenly and spread down the center of each tortilla. Fold both sides toward the center; lift and lay folded tortillas in one layer in a large baking dish. Pour sauce over and sprinkle remaining cheese. Bake 8-10 min.



Salsa:

1 ripe avocado, pitted and diced

2 tomatoes, cubed

2 cups frozen corn, defrosted

1 T. lime juice

1/8 t. salt

1/8 t. black pepper



Combine ingredients and toss gently.



Tags: fight fat, new research, weight-control tips