Chicken Guacamole Enchiladas

Easy Low Carb Chicken Guacamole Enchiladas! Recipe at LivingLocurto.com

A favorite recipe of mine are these Chicken Guacamole Enchiladas. I haven’t made them in a long time, so when we finally got some spring like weather here in Texas, I whipped some up and invited friends to dine with us on our patio. After a long day of gardening and spring cleaning, these enchiladas hit the spot!

For a quick meal, I buy a cooked rotisserie chicken from our grocery store deli and ready made guacamole. Then all you have to do is shred the chicken and assemble your enchiladas! A delicious quick and easy dinner.

Easy Low Carb Chicken Guacamole Enchiladas! Recipe at LivingLocurto.com

Make a few batches of this recipe and freeze one for later. This is a perfect meal for the family, entertaining guests or simple patio dinning!

Easy Low Carb Chicken Guacamole Enchiladas! Recipe at LivingLocurto.com

I’m now craving this dish and spring weather again as we are iced in and have no school today! I hope you enjoy it.

Chicken Guacamole Enchiladas
 
Ingredients
  • 1 (28 oz) can enchilada sauce ~ or 2 (10 oz) cans
  • 2 cups shredded cooked chicken
  • 1½ cups guacamole
  • ⅓ cup canola oil
  • 12-15 corn tortillas
  • ½ pound Monterey Jack Cheese, grated
  • ½ pound Cheddar Cheese, grated
Instructions
  1. Preheat oven to 350°
  2. Heat oil in a saucepan for 2-3 minutes. Once oil is hot, fry tortillas one at a time for one minute each side, or until lightly brown. Remove and blot on paper towel.
  3. Spread ½ cup enchilada sauce on the bottom of a 9x13 casserole dish.
  4. Add a large spoonful of guacamole and chicken into each tortilla. Roll up and arrange side by side in the casserole dish.
  5. Pour remaining sauce over tortillas. Make sure each is covered well.
  6. Sprinkle the top with cheese.
  7. Cover with foil and bake for 25 minutes take foil off and bake for another five minutes.
Notes
Photo ©2014 LivingLocurto.com

 

Counting Carbs like me? 

Here are the total carbohydrates in this recipe:

  • 1 Corn Tortilla: 12 g
  • Canola Oil: 0 g
  • Chicken Breasts: 0 g
  • Wholly Guacamole Classic Guacamole: 16 g (per cup)
  • Old El Paso Red Enchilada Sauce: 16 g (per cup)
  • Monterey Cheese:  .2 g (per slice or 1 oz)
  • Cheddar Cheese:  .4 g (per slice or 1 oz)

Roughly 15-18 g carbohydrates per enchilada depending on how you stuff them. Have a few with a side salad and enjoy!!

 

You might also like:

Bacon, Lettuce and Tomato Wrap with Easy Homemade Guacamole 

Bacon, Lettuce and Tomato Wrap with Easy Homemade Guacamole. By Divian Connor for LivingLocurto.com

 

Cheesy Chicken, Broccoli & Rice Casserole

Cheesy Chicken, Broccoli & Rice Casserole Recipe at LivingLocurto.com #recipe

About Amy Locurto

Amy is a creative mom of two and graphic designer. When she's not working on Living Locurto, she's busy designing Printable Party Supplies and working on I Heart Faces, her photography blog. Find Amy on Facebook, Google+, Pinterest, and Instagram.

Comments

  1. Made this tonight and it was delicious!!! I could only find Taco sauce (not sure if it is similar) but it still turned out great! Thanks so much!

  2. these sound great! any kind of Mexican food is my weakness. could eat it everyday.

  3. This looks AMAZING!! I love guacamole and love enchiladas. Having the two combined is brilliant!! I can’t wait to try.

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