Ingredients
cooking spray
10–12 sprigs fresh cilantro (rinsed)
1 small tomato (rinsed)
1 chilled Deli rotisserie chicken
3/4 cup refried beans
2 (10-ounce) cans enchilada sauce
6 (10-inch) flour tortillas
1 (2.25-ounce) can sliced black olives with jalapeño (drained)
1 1/2 cups Mexican-blend cheese
aluminum foil

Steps

1. Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray. Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.
2. Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands). Stir in beans and 1 can of the enchilada sauce.
3. Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish. Pour remaining can of enchilada sauce over enchiladas.
4. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas. Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 300kcal; FAT 15g; CHOL 45mg; SODIUM 960mg; CARB 27g; FIBER 2g; PROTEIN 13g; VIT A 20%; VIT C 10%; CALC 25%; IRON 10%

Ingredients
10–12 sprigs fresh cilantro (rinsed)
1 fresh jalapeño pepper (rinsed)
1 small tomato (rinsed)
1/2 cup pre-diced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3 medium avocados (rinsed)
1 lime (for juice, rinsed)
1 (8-ounce) bag shredded lettuce

Steps

1. Chop cilantro coarsely, place in medium bowl. Cut jalapeño pepper in half (remove and discard seeds); chop finely and add to bowl. Chop tomato; add to bowl. Stir in onions, salt, pepper, and cumin.
2. Cut avocados into quarters; then cut into bite-size pieces. (Score the inside of the avocados in a crisscross pattern through the flesh, just down to the skin. Flatten skin slightly and slide knife across the bottom, next to the skin, to remove the cubes.) Stir into mixture until blended.
3. Squeeze juice of one-half lime (about 2 teaspoons) into salad; mix gently until blended. Serve over shredded lettuce.

CALORIES (per 1/4 recipe) 270kcal; FAT 22g; CHOL 0mg; SODIUM 310mg; CARB 19g; FIBER 12g; PROTEIN 4g; VIT A 15%; VIT C 45%; CALC 4%; IRON 6%