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Guacamole salsa chicken enchiladas dinner recipe

Guacamole Salsa Chicken Enchiladas

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Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course

Ingredients
  

For Enchiladas

  • 6 Flour tortillas
  • ½ cup Shredded cheese
  • 1-2 Chicken breasts cook in Olive Oil; shredded
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Avocado sliced
  • Fresh Cilantro

For Enchilada Sauce

  • 1 jar Herdez Guacamole Salsa
  • 1 cup Low-sodium chicken broth
  • ½ cup Sour cream
  • ½ cup Shredded Monterrey Jack cheese
  • pinch Salt

Instructions
 

Enchilada Sauce

  • In a large bowl, pour in two cups of guacamole salsa
  • Whisk in chicken broth and sour cream
  • Add shredded cheese and salt. Set aside

Enchiladas

  • Preheat oven to 400 degrees; grease baking dish
  • In a bowl, mix shredded chicken, EVOO, and cheese for filling
  • Place a dollop of filling on tortillas, evenly spread across middle of tortilla. Gently roll tortillas length-wise
  • Lay rolled up, filled, tortillas in baking dish, seam side down
  • Once dish is filled, pour sauce over rolled up tortillas and sprinkle shredded cheese across top
  • Bake for 15 minutes or until bubbly and golden brown
  • Top with fresh cilantro and avocado slices
Keyword Easy Dinner, Enchiladas, One-Pan meal, Tex-Mex