Lighter Chicken Enchiladas

Because I am such a maniac for Tex-Mex/ Mexican food, I am always happy to find a recipe for a lighter version. I found this recipe on Martha Stewart's website a couple months ago, and we've made it several times. In fact, this was the first time I was able to get a picture of the finished product (not the most beautiful presentation) because Jim and I generally do not want to wait around for a picture to be taken.

In addition to the listed ingredients, we added in chopped, yellow onion with the chicken. It gave it a next texture and flavor. I thought the enchilada sauce was especially delicious, but I have found that the longer it cooks, the better the flavor meld and thus, taste!

Along with the enchiladas, I made a variation on a pico de gallo, including homegrown Jersey tomatoes - look how beautifully red they are!

Lighter Chicken Enchiladas recipe

Avocado and Corn Pico de Gallo
Ingredients:
Frozen corn, defrosted
Avocado
Ripe red tomatoes
Yellow onion
Garlic
Cilantro
Lime juice
Salt and pepper

Directions:
This recipe is all about balance and what you prefer. Add all the ingredients together, except the avocado, and add more of a certain ingredient if necessary. Fold in the avocado at the end so that it stays partially in tact.