Try this easy to make Mexican-style enchilada dish with an unusual twist of ingredients.

Chili Corn Enchiladas

2 (12-ounce) packages frozen corn soufflé
2 (15-ounce) can chili with beans
1 (16-ounce) jar salsa
1 (8-ounce) package shredded Mexican cheese blend - divided use
10 (7-inch) flour tortillas
8 green onions, sliced
2 large avocados, peeled and diced
1/3 cup chopped fresh cilantro leaves

1. Thaw corn souffle in microwave at MEDIUM (50% power) 5 to 6 minutes.
2. Stir together chili and salsa, and spread 2 cups mixture in bottom of a lightly greased 13 x 9-inch baking dish
3. Stir together corn souffle and half of cheese blend. Spoon mixture down center of each tortilla; roll up. Arrange enchiladas crosswise in dish over chili mixture. Cover enchiladas with remaining chili mixture.
4. Bake, covered, at 350°F (175°C) for 1 hour. Uncover and top with remaining cheese, green onions, avocado, and cilantro. Let stand 10 minutes.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.