8 flour tortillas
2 cups cooked chicken, shredded
1 cup cheddar-jack Mexican style cheese
1 can (10 oz) enchilada sauce
1 ripe Hass avocado
1 pt grape tomatoes
2 cans (11oz) corn kernels, drained
1 Tablespoon lime juice
1/8 tsp s & p
Preheat oven to 400.
Microwave tortillas until pliable. Divide chicken & ¾ cup cheese evenly among tortillas. Roll up & place seam side down in a single layer in baking dish. Pour on enchilada sauce; sprinkle with remaining cheese. Bake 8-10 minutes.
While chicken cooks, halve, pit, & dive avocado & cut grape tomatoes in ½. Put in a bowl with remaining ingredients (lime juice, s&p, corn) toss gently and serve.