Easy Enchiladas For Picky Eaters Food

EASY KID-FRIENDLY CHICKEN ENCHILADAS

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

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.

WEEKNIGHT CHICKEN ENCHILADAS

Steps:

• Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
• For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
• Stir the flour into the sour cream, and then add to the onion mixture.
• Stir in broth and chili peppers all at once.
• Cook and stir until thick and bubbly.
• Remove from heat; stir in 1/2 C of the cheese.
• For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
• Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
• Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
• Top with remaining sauce.
• Bake, covered, in 350* oven for 35 minutes.
• Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
• Let stand 10 minutes.
• If Desired: garnish tops with olives, tomatoes, and cheese.