Crab Classic and Avocado Corn Enchiladas

1 pkg (8 oz.) Crab Classic, Flake Style
1 cup corn
1 cup shredded mozzarella cheese
1 ripe avocado, pitted, peeled and chopped
8 (7-inch) corn tortillas, lightly toasted
1 cup enchilada or taco sauce
1/3 cup finely crumbled cotija cheese or feta cheese
2 tbsp chopped fresh cilantro

Preheat oven to 425°F. Grease a 9×13-inch baking dish. Stir crab with corn, mozzarella and avocado. Add 1/2 cup filling to center of each tortilla. Roll up tightly and place seam-side down in baking dish. Pour enchilada sauce over top.

Bake uncovered for 15 to 17 minutes, or until tortillas are lightly browned and filling is heated through. Top with crumbled cheese and garnish with cilantro.

Serves 4