Ingredients:
· 8 6-in. corn tortillas
· 2 cups shredded cooked chicken
· 1 cup shredded Cheddar Jack Mexican-style cheese
· 1 can enchilada sauce

For salad:
· 1 avocado
· 1 pt. grape tomatoes
· 2 can corn kernels
· 1tbsp fresh lime juice
· Salt and pepper to taste

Method:
Heat oven to 180°C. Microwave tortillas as package directs until pliable. Divide chicken and three-fourth 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.
Bake for eight to 10 minutes until hot. Meanwhile prepare the salad: Peel, pit and dice avocado, and cut grape tomatoes in half. Place in bowl with remaining ingredients; toss gently to mix. Serve with enchiladas.