Chicken Enchiladas with Avocado-Corn Salad

By AzWench

Enchiladas might seem high-maintenance to prepare, but they're surprisingly simple to make when you use handy store-bought goods like rotisserie chicken, canned corn, enchilada sauce and grated cheese.

Ingredients

• 8 6-in. corn tortillas
• 2 c. shredded cooked chicken
• 1 c. preshredded Cheddar Jack Mexican-style cheese
• 1 can enchilada sauce
• Salad
• 1 avocado
• 1 pt. grape tomatoes
• 2 can corn kernels
• 1 tbsp. fresh lime juice
• .13 tsp. each salt and pepper

Details

Adapted from womansday.com

Preparation

Step 1

1. Heat oven to 400°F. Have ready a 11 3/4 x 7 1/2-in. baking dish.

2. Microwave tortillas as pkg directs until pliable. Divide chicken, then 3/4 cup cheese evenly among tortillas. Roll up and place seam side down in a single layer in baking dish. Pour on enchilada sauce; sprinkle with remaining cheese.

3. Bake 8 to 10 minutes until hot.

4. Meanwhile prepare Salad: Peel, pit and dice avocado and cut grape tomatoes in half. Place in bowl with remaining ingredients; toss gently to mix. Serve with enchiladas.