1 1/2LbsChicken BreastCooked and Shredded (About 2 Cups)
1Regular Size Can of Rotel with Green ChiliesDrained
4Green OnionsDiced
1/4CupCilantroChopped
2 6ozPackets of Organic Wholly Guacamole
12 6inchCorn Tortillas
2Cupsof Shredded Sharp Cheddar Cheese
2CupsRed Enchilada SauceCanned 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.