Easy Guacamole Chicken Enchiladas
Delicious and easy Low-Carb Guacamole Chicken Enchiladas. This creamy avocado dinner recipe pleases the whole family.
Yield: 6
Calories: 72kcal
Ingredients
- 1 28 oz can enchilada sauce or 2 (10 oz) cans
- 2 cups shredded cooked chicken
- 1 ½ cups guacamole
- ⅓ cup canola oil
- 12-15 corn tortillas
- ½ pound Monterey Jack Cheese grated
- ½ pound Cheddar Cheese grated
Instructions
- 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.
Notes
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Nutrition
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