Chicken Enchiladas with Avocado Corn Salad

Chicken Enchiladas

Chicken Enchiladas with Avocado Corn Salad comes together in a snap with store-bought ingredients. They’re stuffed with rotisserie chicken and shredded cheese, and topped with canned enchilada sauce. Toss together some chopped avocado, tomato and canned corn to create the salad, which rounds out this tasty, family friendly meal. You like? Than Share, Comment or Subscribe!

Chicken Enchiladas –  just assemble & bake!

Aren’t we fortunate that today’s cooks, have so many convenience food options? With summer upon us, it’s great to take advantage of these options, to create delicious, low fuss meals. I’ve previously mentioned my love for rotisserie chicken, because it can be used as a building block for so many things. I haven’t, however, used canned enchilada sauce before. This turned out to be a great convenience option. I used a mild Old El Paso Enchilada Sauce. I went with mild, thinking I could always break out the Tabasco, if necessary. It was good, but next time I’ll give the hot version a whirl.

Another product I discovered, was a canned corn with chipotle. The brand was Essential Everyday. This was like Mexicorn, but used chipotle instead, which provided a little bit of kick. I’d never seen this product before, but it was a great option for the Avocado Corn Salad.

One additional thing I learned, was that that the method used for warming up the corn tortillas matters. In the past, I always went the microwave route. Not any more. Warming them in a dry skillet on medium high for 10-15 seconds per side is the way to go. Be sure to fill and roll them pretty quickly, while they’re still warm and pliable. Definitely a technique I will adopt as a standard when using corn tortillas in the future!

Chicken Enchiladas with Avocado Corn Salad

Serving Size: Serves 4


  • 8 six inch corn tortillas
  • 2 1/2 - 3 cups shredded, cooked, rotisserie chicken
  • 2 cups shredded Cheddar Jack Mexican-style cheese, divided (separating out 1/2 cup for topping)
  • 1 14 ounce can enchilada sauce- mild or hot
  • snipped chives or slices green onions, optional
    Avocado Corn Salad
  • 1 avocado peeled, pitted and coarsely chopped
  • 11 ounce can plain corn, Mexicorn or corn with chipotle, drained
  • 1 large tomato coarsely chopped
  • 1 tablespoon fresh lime juice
  • kosher salt and fresh ground black pepper, to taste


  • Heat oven to 400 degrees. Spray 11 3/4 x 7 1/2 inch baking dish with cooking spray.
  • Warm tortillas in a medium high, dry, nonstick skillet for 10-15 seconds each. Place 1/8th of chicken and cheese into tortillas and place seam side down in prepared baking dish. Repeat with remaining tortillas, warming and filling each one while the tortilla is still pliable. Pour enchilada sauce over tortillas and top with remaining 1/2 cup cheese.
  • Bake for 20 minutes.
  • Meanwhile, prepare the salad by combining chopped avocado, tomatoes, and drained corn. Add lime juice and salt & pepper to taste. Toss to combine.
  • Top enchiladas with snipped chives or sliced green onions, if desired, and serve with corn salad. Enjoy!


Adapted from Women's Day, January 2015


2 thoughts on “Chicken Enchiladas with Avocado Corn Salad

  1. Looks good Cathy I’m going to give this a whirl. Do you think 1 chicken breast (rotisserie) would make 4 enchiladas?

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