Tuesday, September 17, 2013

Meat Recipe ~ Slacker Sour Cream Chicken Enchilada With Wholly Guacamole

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Wholly Guacamole was totally awesome and agreed to sponsor this months Meat theme for the Blogger Recipe Challenge.  They sent over an nicely packed ice chest for my honest review of there products.  This of course includes making some sort of a recipe with just one of the many products they sent me.  Challenge accepted.....Let's Roll!

I decided I wanted enchiladas one hot summer night.  It was only 100 degrees out at 5 pm...no problem right?  In a thinly veiled attempt to be smart, I decided to do slacker enchiladas....no baking required.  I dug through the fridge to see which of yummy treats would fit the bill for dinner.  I decided on the  Classic Hot Salsa and the Guacamole & Spicy Pico for my dish.  I love the portions that the Wholly Guacamole products come in.  For my family of 4, the standard portions are perfect that everyone gets as much as they want.  I love that I can stuff any of the guacamole varieties in the freezer and pull them out for later use.  This came in handy on a recent camping trip when I pulled some of the Wholly Guacamole Minis out of the freezer and threw into the ice chest.  The Minis are smaller individual sized portions.  It was great to have guacamole available with the camp meals and not worry about having to store left overs in a watery ice chest.  Each container stayed sealed and I did not worry about water getting into them.  Even after freezing, the guacamole had a smooth and creamy texture that I associate with guacamole.

OK, back the recipe.  Sour cream chicken enchiladas are a family favorite and very easy to make.


2 boneless skinless chicken breasts
1 Package Wholly Guacamole Classic Hot Salsa
1 Package Wholly Guacamole & Spicy Pico
1 can cream of chicken soup
1 cup sour cream
Small flour tortillas ~ Check out this easy recipe my pal Paints & Paws has for Homemade Tortillas
Shredded cheese ~ optional


Thoroughly cook chicken in a frying pan then chop into fine pieces.  I have one of those slap the top to chop stuff up gizmo's that gets a great workout for this dish.  Return chopped chicken to frying pan and add container of Wholly Classic Hot Salsa.  I am a spice wimp, and found the classic hot to have a good kick of flavor with just enough heat to tingle.  Mix well and set to simmer for 10 minutes.  In small pot, combine cream of chicken soup and sour cream.  Mix well and set temperature to medium and keep stirring until it just begins to bubble.  Putting together the enchiladas is easy.  Grab a few tortilla's and heat them up real quick in the microwave (or however you like them warmed up) so they are pliable and will not rip easily.  Place 2 heaping tablespoons of chicken across the center of tortilla.  Add a layer of 2 teaspoons of  sour cream sauce then a layer of 2 teaspoons (or more if you like) of Wholly Guacamole & Spicy Pico.  Be sure to shove your spoon straight down into the Guacamole Pico to get both in your spoonful.  I was in ultra slacker mode and stopped there so it was more of a soft shelled taco.  My oldest daughter finished off the enchiladas by actually rolling the tortilla around the filling and then placed them on her plate seam side down, and put a little more sour cream sauce along the top.  You can add some shredded cheese inside with the filling, or on top after you put some sour cream sauce on.  I happened to be out of shredded cheese the night I made these.  Serve with some rice and a salad, and dinner is done!

Find Wholly Guacamole On-line:


The opinions expressed above are 100% my own. I received product in exchange for this review and post. I am disclosing this in accordance with the FTC's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."