Guacamole Chicken Enchiladas

  • 2 cups cooked and shredded chicken
  • 1 (10 oz) can mild tomatoes with green chilies (like Ro*Tel), drained
  • 4 green onions, diced
  • 1/4 cup chopped cilantro
  • 1 cup prepared guacamole
  • 12 (6 inch) corn tortillas (I used flour)
  • 2 (10 oz) cans mild red enchilada sauce
  • 2 cups shredded cheddar cheese
Preparation Instructions:
  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13 inch dish with non-stick cooking spray and set aside.
  3. In a large bowl, combine the chicken, canned tomatoes with chilies, green onion, cilantro, and guacamole.
  4. Warm the tortillas in the microwave to make them pliable.
  5. Fill tortillas with the chicken mixture and place seam side down in the prepared 9 x 13 inch dish.
  6. Pour enchilada sauce over the filled tortillas. Then sprinkle evenly with shredded cheese.
  7. Bake at 350 degrees for 15 minutes or until cheese is fully melted. Makes 6 servings.


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