Chicken Corn Enchiladas - cooking recipe

Ingredients

2 cups enchilada sauce
1 None rotisserie chicken, shredded
1 (10 oz) can sweet corn, drained
2 tbsp fresh cilantro leaves
8 None tortillas, warmed
4 oz aged Cheddar cheese, grated
2 None tomatoes, chopped
1 None avocado, peeled, pitted, chopped
2 None green onions, chopped
1/2 None lemon, juiced

Preparation

Preheat broiler.
Combine enchilada sauce, shredded chicken, corn and cilantro. Spoon 2 tbsp chicken mixture onto each tortilla. Roll up and place, seam-side down, in a lightly greased baking dish. Sprinkle with cheese then broil for 3-4 mins, until cheese melts and enchiladas are warm.
Meanwhile, in a small bowl, combine chopped tomatoes, chopped avocado, green onions and lemon juice. Serve with enchiladas.