Enchiladas with avocado-corn salad

Enchiladas with avocado-corn salad

*I didn't have an avocado, so instead I just used some limes & tomato*

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.

Avocado-Corn salad:

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.