Wholly Guacamole Enchiladas

Over the course of my pregnancy it has become even more apparent that I am in love with Mexican foods.  I crave enchiladas, tacos, salsa, and all things Mexican food all day long!

I decided it was time that we have some enchiladas again and this time to use Guacamole as a main ingredient in the enchiladas.

Not only did my husband nearly eat the entire pan, he also said that was the best meal he thought he ever had.

I think it was mainly the guacamole but also the enchilada sauce was on the spicy side.  I am not a spicy foods fan, so I like things mild.  He loves spicy though and was so happy to have a spicy Mexican dish!

Enjoy!

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Created by: Kristy Still

Wholly Guacamole Enchiladas

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Ingredients

  

• 1 1/2 Lbs Chicken Breast Cooked and Shredded (About 2 Cups)
• 1 Regular Size Can of Rotel with Green Chilies Drained
• 4 Green Onions Diced
• 1/4 Cup Cilantro Chopped
• 2 6 oz Packets of Organic Wholly Guacamole
• 12 6 inch Corn Tortillas
• 2 Cups of Shredded Sharp Cheddar Cheese
• 2 Cups Red Enchilada Sauce Canned or Homemade

Instructions

• Begin by preheating the oven to 350*.
• At this point the chicken should be cooked and shredded. Add the chicken to a bowl and mix in the Rotel, Onions, Cilantro, and Guacamole. Be sure this is coated well.
• Next using a small skillet warm up the corn tortillas for 2-3 minutes to make them more pliable to use.
• Fill each tortilla with the chicken mixture, then fold them and place seam side down on a greased 9x13 baking dish.
• Once you have repeated this for the remaining tortillas, pour the enchilada sauce evenly over the dish and then sprinkle evenly with the cheese.
• Bake for 15 minutes until the cheese is fully melted.
• Let cool for 5 minutes and serve.

Nutrition

Serving: 1Servings

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