The Best Chicken Enchilada Recipes For Picky Eaters

The Best Chicken Enchilada Recipes For Picky Eaters

Best Chicken Enchilada Recipes

Kid-Friendly Chicken Enchiladas

Ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 tablespoon olive oil

– 1 onion, chopped

– 1 green bell pepper, chopped

– 1 purple bell pepper, chopped

– 1 can (15 ounces) black beans, drained and rinsed

– 1 can (15 ounces) corn, drained

– 1 can (10 ounces) diced tomatoes with green chilies, undrained

– 1 teaspoon chili powder

– half teaspoon ground cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 corn tortillas

– 2 cups shredded cheddar cheese

– 1 cup sour cream

– half of cup chopped contemporary cilantro

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).

2. In a big skillet, warmth olive oil over medium heat. Add chicken breasts and cook dinner till browned on either side. Remove from warmth and shred chicken.

3. Add onion, green bell pepper, purple bell pepper, black beans, corn, tomatoes, chili powder, cumin, salt, and black pepper to the skillet. Cook over medium warmth until vegetables are softened, about 5 minutes.

4. Stir in shredded chicken. Heat via.

5. To assemble enchiladas, unfold a variety of the filling down the center of a tortilla. Roll up tortilla and place in a greased 9×13 inch baking dish.

6. Repeat with remaining tortillas and filling.

7. Sprinkle with shredded cheddar cheese.

8. Bake for 15-20 minutes, or till cheese is melted and bubbly.

9. Serve with sour cream and cilantro.

Creamy Chicken Enchiladas

The Best Chicken Enchilada Recipes for Picky Eaters

Enchiladas are a scrumptious and versatile dish that can be enjoyed by individuals of all ages. However, in case you have choosy eaters in your family, you could have to discover a recipe that’s both flavorful and interesting to their tastes.

Here are a quantity of tips for making chicken enchiladas that choosy eaters will love:

• Use shredded chicken as a substitute of ground chicken. Ground chicken can be dry and bland, whereas shredded chicken is more moist and flavorful.

• Use a light salsa. A spicy salsa may be overwhelming for picky eaters, so it’s best to use a light salsa or even a tomato sauce.

• Add some cheese. Cheese is a nice way to add flavor and creaminess to enchiladas. You can use your favorite type of cheese, corresponding to cheddar, Monterey Jack, or mozzarella.

• Don’t overcook the enchiladas. Overcooked enchiladas may be dry and difficult. Cook them simply until the cheese is melted and bubbly.

Once you may have chosen a recipe, it’s time to begin cooking! Here are the steps for making creamy chicken enchiladas:

1. Preheat the oven to 375 degrees F (190 levels C).

2. In a large skillet, cook dinner the chicken over medium heat until browned. Drain off any extra fats.

3. In a bowl, combine the chicken, salsa, cheese, and another desired toppings.

4. Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.

5. Fill each tortilla with a heaping spoonful of the chicken mixture. Roll up the tortillas and place them seam side down in the baking dish.

6. Pour the remaining enchilada sauce over the tortillas.

7. Bake for 20-25 minutes, or till the cheese is melted and bubbly.

8. Serve instantly with your favourite toppings, such as sour cream, guacamole, or salsa.

Here are some extra ideas for making creamy chicken enchiladas:

• If you wish to make your enchiladas ahead of time, you’ll find a way to assemble them after which refrigerate them for up to 24 hours. When you are able to cook them, simply bake them as directed.

• If you are short on time, you ought to use store-bought enchilada sauce. However, if you have the time, I recommend making your own enchilada sauce. It’s easy to make and it tastes a lot better than store-bought sauce.

• To make your enchiladas even creamier, you’ll have the ability to add a can of cream of chicken soup to the filling.

• If you are looking for a healthier version of enchiladas, you should use whole-wheat tortillas and low-fat cheese.

I hope the following tips help you make the most effective chicken enchiladas in your picky eaters!

Tex-Mex Chicken Enchiladas

The Best Chicken Enchilada Recipes for Picky Eaters

Tex-Mex Chicken Enchiladas

Ingredients:

– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 (15 ounce) can black beans, rinsed and drained
– 1 (15 ounce) can corn, drained
– 1 (4 ounce) can diced green chiles, undrained
– 1 (10 ounce) can diced tomatoes and green chiles, undrained
– 1 (1 ounce) package taco seasoning
– 1 cup shredded cheddar cheese
– half of cup chopped onion
– half cup sour cream
– 12 corn tortillas
– Vegetable oil, for frying

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. In a big bowl, mix the chicken, black beans, corn, green chiles, tomatoes and green chiles, taco seasoning, cheddar cheese, onion, and sour cream. Mix nicely.
3. Heat the vegetable oil in a big skillet over medium heat.
four. Dip each tortilla in the oil and fry for a quantity of seconds per side, or till softened.
5. Fill each tortilla with about 1/2 cup of the chicken mixture.
6. Roll up the tortillas and place them seam aspect down in a greased 9×13 inch baking dish.
7. Bake for 20-25 minutes, or until heated by way of.

Tips:

– For a spicier enchilada, add more diced green chiles or jalapeños to the filling.
– For a creamier enchilada, add extra sour cream to the filling.
– To make the enchiladas ahead of time, assemble them and bake them for 15 minutes. Let them cool fully, then cowl them and refrigerate for up to three days. When ready to serve, bake them for an extra 10-15 minutes, or until heated through.

Healthy Chicken Enchiladas

Chicken enchiladas are a basic Mexican dish that’s beloved by individuals of all ages. They are comparatively straightforward to make, and they are often personalized to swimsuit your own taste preferences. If you’re in search of a scrumptious and satisfying meal, then you must definitely give chicken enchiladas a strive.

There are many various recipes for chicken enchiladas, but the fundamental components are all the time the identical. You will want chicken, tortillas, cheese, and salsa. You also can add different elements, corresponding to beans, rice, or greens. Once you’ve all of your elements, you can assemble the enchiladas and bake them within the oven. The enchiladas shall be able to eat in about half-hour.

If you’re looking for a wholesome version of chicken enchiladas, then you can use whole-wheat tortillas and low-fat cheese. You can even add plenty of greens to the filling. This will make the enchiladas extra nutritious and filling. To make the enchiladas even healthier, you can bake them as a substitute of frying them. This will cut back the amount of fats in the dish.

No matter the way you make them, chicken enchiladas are a delicious and satisfying meal. They are perfect for a weeknight dinner or a weekend party. So subsequent time you would possibly be in search of a tasty and easy-to-make meal, give chicken enchiladas a strive.

Easy Chicken Enchiladas

The Best Chicken Enchilada Recipes for Picky Eaters

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1 (15 ounce) can black beans, rinsed and drained
– 1 (15 ounce) can corn, drained
– 1 (10 ounce) can diced tomatoes with green chilies, undrained
– 1/2 cup chopped onion
– half of cup chopped green bell pepper
– half of cup chopped purple bell pepper
– 1 (4 ounce) can diced green chilies, undrained
– 1 teaspoon chili powder
– 1 teaspoon cumin
– half of teaspoon salt
– 1/4 teaspoon black pepper
– 1 (12 ounce) package corn tortillas
– 1 (16 ounce) can enchilada sauce
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– Chopped cilantro, for garnish

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a big bowl, combine the chicken, black beans, corn, tomatoes, onion, green bell pepper, pink bell pepper, green chilies, chili powder, cumin, salt, and black pepper. Stir until well combined.
3. Dip every tortilla within the enchilada sauce to coat. Fill every tortilla with about 1/2 cup of the chicken mixture. Roll up the tortillas and place them seam side down in a 9×13 inch baking dish.
4. Pour the remaining enchilada sauce over the tortillas.
5. In a small bowl, mix the sour cream, cheddar cheese, and Monterey Jack cheese. Spread the cheese combination over the tortillas.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve immediately.

Versatile Chicken Enchiladas

The Best Chicken Enchilada Recipes for Picky Eaters

Chicken enchiladas are a versatile dish that can be loved by people of all ages. They are straightforward to make and could be custom-made to fit any style. Whether you might be in search of a classic recipe or one thing extra unique, there’s certain to be a chicken enchilada recipe that you’ll love.

Here are a few of the finest chicken enchilada recipes for picky eaters:

• Classic Chicken Enchiladas
• Sour Cream Chicken Enchiladas
• White Chicken Enchiladas
• Green Chicken Enchiladas
• Chicken Enchiladas with Mole Sauce
• Chicken Enchiladas with Tomatillo Sauce

No matter which recipe you choose, you might be certain to take pleasure in these scrumptious and easy-to-make chicken enchiladas.

Tips for Picky Eaters

The Best Chicken Enchilada Recipes for Picky Eaters

Tips for Picky Eaters

1. Start with a mild sauce.
2. Avoid spicy elements like jalapeños and cayenne pepper.
3. Use shredded chicken as an alternative of ground beef or pork.
4. Add gentle, sweet elements like corn, black beans, and shredded cheese.
5. Let the picky eater help make the enchiladas.
6. Serve the enchiladas with sour cream, salsa, and guacamole on the side so the choosy eater can customize their very own.

Recipes

Chicken and Cheese Enchiladas

Ingredients:

• 12 corn tortillas
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• half of cup shredded Monterey Jack cheese
• 1 (10.seventy five ounce) can condensed cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. Heat the tortillas in a skillet over medium heat until they are soft and pliable.
3. Combine the chicken, cheddar cheese, Monterey Jack cheese, cream of chicken soup, milk, chili powder, cumin, salt, and black pepper in a bowl.
4. Spread about 1/4 cup of the filling in the middle of each tortilla.
5. Roll up the tortillas and place them seam side down in a 9×13 inch baking dish.
6. Bake for 15-20 minutes, or till the cheese is melted and bubbly.

Chicken and Black Bean Enchiladas

Ingredients:

• 12 corn tortillas
• 2 cups shredded cooked chicken
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• half cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (10.seventy five ounce) can condensed cream of chicken soup
• half cup milk
• 1/2 teaspoon chili powder
• 1/4 teaspoon floor cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. Heat the tortillas in a skillet over medium heat till they are delicate and pliable.
3. Combine the chicken, black beans, tomatoes, onion, green bell pepper, cream of chicken soup, milk, chili powder, cumin, salt, and black pepper in a bowl.
4. Spread about 1/4 cup of the filling in the heart of each tortilla.
5. Roll up the tortillas and place them seam side down in a 9×13 inch baking dish.
6. Sprinkle the cheddar cheese over the tortillas.
7. Bake for 15-20 minutes, or until the cheese is melted and bubbly.