Healthy Chicken Enchiladas

4 corn tortillas
1 1/2 cups shredded cooked chicken
1/2 cup black beans
1/2 cup sweet corn
1 cup medium or hot salsa
1 cup plain low fat yogurt
1/2 cup reduced fat sour cream
1/2 cup reduced fat shredded cheese
1/2 Avocado, diced and pureed

Preheat oven to 350 degrees.

Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on packet.

Combine shredded chicken with black beans and sweet corn.

Mix salsa, yoghurt, avocado and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.

Divide chicken mixture among the tortillas.

Carefully roll filled tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle shredded cheese on top. Cover with foil and bake for 30 minutes and until cheese is melted and hinting brown.