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Chicken Enchiladas w Avocado-Corn Salad




Source of Recipe


From Rush Hour Chicken


List of Ingredients




Good topped with reduced-fat sour cream.

Eight 6-in. corn tortillas
2 cups shredded cooked chicken
1 cup preshredded Cheddar Jack Mexican-style cheese
1 can (10 oz) enchilada sauce

Salad
1 avocado
1 pt grape tomatoes
2 cans (11 oz each) corn kernels, drained
1 Tbsp fresh lime juice
1/8 tsp each salt and pepper



Recipe



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.