Chicken Enchiladas with Avocado-Corn Salad

WDFood

8 flour tortillas (about 6 in. diameter)

2 cups shredded cooked chicken

1 cup shredded Cheddar Jack Mexican-style cheese

1 can (10 oz) enchilada sauce

SALAD

1 ripe Haas avodcado

1 pt grape tomatoes

2 cans (11 oz each) corn kernels, drained

1 Tbsp fresh lime juice

1/8 tsp each salt and pepper

Heat oven to 400F. Have ready an 11 ¾ x 7 1/2-in. baking dish.

Microwave tortillas as package directs until pliable. Divide chicken and ¾ cup cheese evenly among tortillas. Roll up and place seam side down in a single layer in baking dish. Pour on enchilada sauce; sprinkle with remaining cheese.

The photo that came with the recipe showed them using red enchilada sauce, so I did too.

Bake 8 to 10 minutes or until hot.

I added more cheese than was strictly necessary. 

Meanwhile, prepare Salad: Halve, pit and dice avocado, and cut grape tomatoes in half. Put in a bowl with remaining ingredients; toss gently to mix. 

I got Tomatoes of Many Colors to add even more pizzazz to the salad.

Serve with the enchiladas.

A peppy presentation!

My Rating: 4/5 "This is a very nice combination of foods. The sweet salad is a nice counterpoint to the ping! of the enchiladas. The enchiladas themselves came out a little dry; I don't know if the solution is more sauce or more cheese. Regardless, this dish is a win."