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.

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