Chicken Corn Enchiladas
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
367
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).