In a medium bowl, mix shredded meat from 1 (900g to 1,1kg) roasted chicken and 340g enchilada sauce. Place 1 (25cm) flour tortilla in a 25cm to 30cm frying pan. Top with half of chicken mixture and ⅓ cup grated mozzarella or white Cheddar cheese; repeat layering, then top with 1 final tortilla. Sprinkle with ⅓ cup grated mozzarella or white Cheddar cheese; bake at 230°C for 8 to 10 minutes or until heated through and cheese has melted. To serve, top with shredded cos lettuce, halved cherry tomatoes and diced avocado.
EACH SERVING: About 2 300kJ, 48g protein, 33g carbohydrate, 24g fat (9g saturated), 2g fibre, 980mg sodium.