Chicken Corn Enchiladas

• 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

1. Preheat broiler.
2. 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.
3. Meanwhile, in a small bowl, combine chopped tomatoes, chopped avocado, green onions and lemon juice. Serve with enchiladas.

enchilada sauce, rotisserie chicken, sweet corn, cilantro, tortillas, cheddar cheese, tomatoes, avocado, green onions, lemon

Taken from recipes-plus.com/api/v2.0/recipes/33261 (may not work)