Chicken Corn Enchiladas
10 ingredients
3 steps
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
Directions
-
1Preheat broiler.
-
2Combine 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.
-
3Meanwhile, in a small bowl, combine chopped tomatoes, chopped avocado, green onions and lemon juice. Serve with enchiladas.
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