EASY KID-FRIENDLY CHICKEN ENCHILADAS
If you're craving Mexican food but your kids are picky eaters, Easy Kid-Friendly Chicken Enchiladas is the perfect "meet-in-the-middle" recipe! This simple baked meal with red sauce and just a few other ingredients makes a quick weeknight dinner.
Provided by Snug and Cozy Life
Number Of Ingredients 7
Steps:
- Step One
- Begin by preheating your oven to 350 degrees Fahrenheit.
- Next, place the cream cheese and salsa in a large saucepan and heat over medium heat, stirring until the cream cheese is melted and it's blended with the salsa.
- Next, stir the chicken and green chilis into the cream cheese mixture and remove the pan from heat.
- Step Two
- Pour 1/2 a cup of the enchilada sauce into a 13×9-inch baking pan and swirl the pan around until the entire bottom is covered with sauce.
- Next, spoon approximately 1/3 a cup of the chicken mixture onto a tortilla, roll it up, and place it seam side down in the sauce covered pan. Continue to do this until you've filled all 8 tortillas.
- Next, cover with the remaining enchilada sauce and sprinkle with cheese.
- Step Three
- Finally, cover the pan with aluminum foil and bake for 20 minutes or until the cheese is melted and the enchiladas are heated throughout.
- Take out of the oven and serve!
EASY ENCHILADAS FOR PICKY EATERS
My boyfriend refuses to eat vegetables so here is an enchilada recipe that pleases both of us. These are a huge hit in my family so I decided to share it with everyone! I am picky about the enchilada sauce because I have tried the expensive brands, but the cheap Kroger brand has been my favorite so far.
Provided by Mandark
Categories One Dish Meal
Time 35m
Yield 5-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Brown the hamburger with garlic powder OR debone and shred chicken. Drain grease.
- Microwave rice for 4 minutes as package directs.
- Add rice and one can of enchilada sauce to the meat. Mix together.
- Grease a 9X13 pan with cooking spray and add enchilada sauce from the second can just so it's covered.
- Assemble enchiladas by putting a couple spoonfuls of the mixture on a tortilla, then rolling it up. Lay in greased pan side by side. I use as many tortillas as I need for the whole bowl of mixture. Usually 8-12 tortillas.
- Pour remaining enchilada sauce over the top of the enchiladas and spread with a spoon in order to cover them all up with sauce.
- Add shredded cheese on top and bake for about 20 minutes or until cheese melts.
- Serve with sour cream.
Nutrition Facts : Calories 845, Fat 33.9, SaturatedFat 15.7, Cholesterol 103.1, Sodium 1745.3, Carbohydrate 91.7, Fiber 5, Sugar 9.2, Protein 39.7
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