Chicken Enchiladas Recipe: Wholly Guacamole This Is Delicious!

Chicken Enchiladas Recipe
Wholly Guacamole This Is Delicious!

Remember last week when I posted the buffalo burger recipe and I happened to name drop that Wholly Guacamole sent me a super sized cooler of the bestest stuff I’ve ever had delivered by UPS ever, ever, ever? Well, I’ve been playing in the kitchen! (read – making huge messes but eating good stuff!)

And, because my daughter, future ex son-in law and all three grand kids are here for six weeks (six freaking weeks!!!) I had to come up with something that’s not only easy and filling but also something everyone loves. Let’s face it, I may be Grandma Juice, but this is not a restaurant. I’m so not cooking six different things for dinner. My chicken enchiladas recipe was perfect! Also, I am not about to let that wholly (get it?) cooler of the good stuff only get dipped by chips!

Right off the bat, you should know that for my chicken enchiladas recipe, I use a whole cut-up chicken. I don’t go for skinless, boneless breast meat with this, but feel free to do so. Also, I boil that bird. Some may want to throw it on the grill or what have you, go for it. I find it to be juicier giving it the old boiling bath method. Ready? Let’s get cookin’…

INGREDIENTS:
1 Whole Chicken (cut up)
15-20 Flour Tortillas
12oz Bag Of Mexican Blend Shredded Cheese
1/2 Cup Fine Chopped White Onion
(2) 7oz packages of Wholly Guacamole
10oz Container of Roaster Red Pepper Wholly Salsa
12oz Container of Sour Cream
1 Can Cream Of Mushroom Soup
2 Cans of Enchilada Sauce
1/2 Cup Chopped Black Olives
Salt & Pepper To Taste
Crushed Red Pepper To Taste
(save some cheese, salsa and enchilada sauce for topping)

DIRECTIONS:

Short of giving you directions to make peanut butter and jelly, this chicken enchiladas recipe is just about one of the simplest I’ll throw at you! Start by grabbing a stock pot and fill it with enough water to cover the whole placed inside (after you wash it off, of course. Because that salmonella stuff is not cool) Add a dash of salt to the water and boil! This should take a good 1/2 hour or so. Check to make sure juices run clear when you cut into the chicken. Remove from water and allow to cool down just a bit.

While the poor bird is getting the boil bath, chop your onion and black olives. Mix all remaining ingredients in large mixing bowl. Don’t forget to reserve some cheese, salsa and enchilada sauce for topping. Once chicken is cool to the touch, you can drain, debone, remove skin and chop into 1 inch chunks. Toss that into the bowl with your other ingredients and mix it all up together. And now, we guac and roll! (get it?)

Next, grab yourself not one but two 9×11 baking dishes. Remember, I’m making enough to feed my small army over here. If you’re cooking for less people, go ahead and cut the ingredients in half. OR! Better yet, make the full batch of chicken enchiladas recipe and freeze it for another day! Coat the bottom of each pan with some enchilada sauce. Take 1 tortilla and lay flat. Fill with chicken mixture and roll. Place rolled tortilla in baking dish against the edge to help hold while baking. Keep repeating until all tortillas are rolled and pans are full. Top with remaining sauce and cheese. It will look like this:

Looking good, right? Not quite done yet! Pre-heat oven to 350* and place baking dishes on center rack in oven. I like to place them on a cookie sheet just in case they bubble over a bit (read – I’m lazy and don’t like to clean the oven) Since your chicken is already cooked and really you just want to melt the cheese and get a nice bubbly, gooey-ish-ness (just made that word up) going, you don’t need to cover them. You’ll know they are done and not burnt to a crisp when they look like this:

Top with a bit of your Wholly Salsa and serve with some home made rice! OMGleeee…. Wholly Heaven in your mouth!
You can find some super awesome things to make in your own kitchen by following Wholly Guacamole on The Facebook and also on Twitter!

Tell me what you’d love to make with Wholly Guacamole (and don’t say dip or a chicken enchiladas recipe, that’s cheating!) in the comments section and we may just feature your recipe this week! And I’ll even let you in a a super duper secret I’ve been keeping… I’m giving away a WHOLLY COOLER FULL OF WHOLLY GUACAMOLE!!! How awesome is that! Leave me your most excellent recipe ideas and I’ll tell you when the most awesome-est giveaway ever starts!

GO!