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Guacamole Chicken Enchiladas

by Laura

I love a little guacamole on my enchiladas.  So if it is good on top of enchiladas, wouldn’t it be good on the inside too?  Today’s recipe is just that, enchiladas made with guacamole inside them.  These enchiladas are full of flavor!  They are filled with guac, tomatoes, green chilies, green onion, cilantro, and chicken.  Top them off with some red sauce and cheese and you are set.

I made these using store bought guacamole that I picked up from Costco just to make life easier, but you can always use homemade if you prefer.  You can also kick up the heat if you like with hotter tomatoes and enchilada sauce.  For my family, mild is as hot as we go.


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Guacamole Chicken Enchiladas



  • 2 cups cooked and shredded chicken
  • 1 (10 oz) can mild tomatoes with green chilies (like Ro*Tel), drained
  • 4 green onions, diced
  • 1/4 cup chopped cilantro
  • 1 cup prepared guacamole (I use Wholly Guacamole)
  • 12 (6 inch) corn tortillas
  • 2 (10 oz) cans mild red enchilada sauce
  • 2 cups shredded cheddar cheese


  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13 inch dish with non-stick cooking spray and set aside.
  3. In a large bowl, combine the chicken, canned tomatoes with chilies, green onion, cilantro, and guacamole.
  4. Warm the tortillas in the microwave to make them pliable.
  5. Fill tortillas with the chicken mixture and place seam side down in the prepared 9 x 13 inch dish.
  6. Pour enchilada sauce over the filled tortillas. Then sprinkle evenly with shredded cheese.
  7. Bake at 350 degrees for 15 minutes or until cheese is fully melted. Makes 6 servings.
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Recipe adapted from Mommy Hates Cooking.

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Shayla B. May 26, 2014 - 6:07 pm

I know this recipe is a lot older but I found it on Pinterest and made it for dinner tonight – SOOO delicious. I also added black beans and corn to my mix for a more filling dinner and we used whole wheat tortillas. Thank you for a wonderful recipe! We will definitely be repeating this one!

St. Patrick’s Day with Wholly Guacamole and a Giveaway | Real Mom Kitchen March 16, 2014 - 7:15 am

[…] even used guacamole to make a filling for chicken enchiladas before and the whole family loved them. You could use green enchilada sauce for these to make them […]

Guacamole Chicken Enchiladas | Ex Libris March 8, 2013 - 2:58 pm

[…] Adapted from: Real Mom Kitchen […]

Ewa January 29, 2013 - 9:13 am

Mmmmmm…. so yummy!!! 🙂

Thank you for sharing! 🙂

Kelly November 9, 2012 - 10:38 am

These were great! My extremely picky eater loved them. I used ground beef instead of chicken and threw a can of black beans in the mix. The guac gave it great flavor and texture. It was very quick and easy prep. I will definitely be making these again!

Mindy September 16, 2012 - 8:30 pm

I tried this today. I used a whole garlic chicken from Harris Teeter (on sale, 4.99). I had picked up the spicy wholly guacamole because that was all they had (I would use it again). But omg, it turned out amazing! Even though I didn’t use fresh cilantro, I used the tube (not again). DH LOVED it!! I think next time I will make it a bit heartier by adding black beans and corn. And I may make my own guac instead of buying it.
And we really prefer flour tortillas, so I would use that instead of the corn. Delish!! Thank you!

Becky B September 6, 2012 - 2:10 pm

That’s a good idea to add guacamole to the enchiladas! Guacamole makes anything better!

Bev @ Bev Cooks September 6, 2012 - 11:04 am



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