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!