2cupsshredded Cheddar Jack Mexican-style cheesedivided (separating out 1/2 cup for topping)
1 14ouncecan enchilada sauce- mild or hot
snipped chives or slices green onionsoptional
Avocado Corn Salad
1avocado peeledpitted and coarsely chopped
11ouncecan plain cornMexicorn or corn with chipotle, drained
1large tomato coarsely chopped
1tablespoonfresh lime juice
kosher salt and fresh ground black pepperto taste.
Instructions
Heat oven to 400 degrees. Spray 11 3/4 x 7 1/2 inch baking dish with cooking spray.
Toss chicken and salsa in medium bowl and season with salt and pepper to taste.
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!