Instructions: Heat the oven to 425 degrees. Heat the tortillas lightly to soften, then spread each with a portion of Seafood Chili, cheese (save 3/4 cup cheese for topping the enchiladas) and guacamole. Roll up the tortillas and place them, seam-side down, in a baking dish.

Distribute the jalapenos evenly over the top and sprinkle with the remaining cheese. Cover the dish with foil and bake until the cheese has melted, 10 to 15 minutes.

This recipe yields 6 servings.

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