Low Carb Guacamole Chicken Enchiladas Recipe

Low Carb Guacamole Chicken Enchiladas

Delicious low carb Guacamole Chicken Enchiladas. This creamy avocado dinner recipe pleases the whole family.
Course: dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 -8
Calories: 72kcal
Author: Amy Locurto


  • 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
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  • 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.


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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
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