Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 -8
- 1 28 oz can enchilada sauce or 2 (10 oz) cans
- 2 cups shredded cooked chicken
- 1 1/2 cups guacamole
- 1/3 cup canola oil
- 12-15 corn tortillas
- 1/2 pound Monterey Jack Cheese grated
- 1/2 pound Cheddar Cheese grated
Preheat oven to 350°
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.
Spread 1/2 cup enchilada sauce on the bottom of a 9x13 casserole dish.
Add a large spoonful of guacamole and chicken into each tortilla. Roll up and arrange side by side in the casserole dish.
Pour remaining sauce over tortillas. Make sure each is covered well.
Sprinkle the top with cheese.
Cover with foil and bake for 25 minutes take foil off and bake for another five minutes.
Serving: 1serving | Calories: 72kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4.6g | Saturated Fat: 2.1g | Cholesterol: 13mg | Sodium: 74mg | Potassium: 72mg | Fiber: 1g | Vitamin A: 95IU | Vitamin C: 0.8mg | Calcium: 70mg | Iron: 0.2mg