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 of teaspoon ground cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 12 corn tortillas
– 2 cups shredded cheddar cheese
– 1 cup sour cream
– 1/2 cup chopped recent cilantro
Instructions:
1. Preheat oven to 350 degrees F (175 levels C).
2. In a large skillet, heat olive oil over medium warmth. Add chicken breasts and prepare dinner until browned on each side. Remove from warmth and shred chicken.
3. Add onion, green bell pepper, red bell pepper, black beans, corn, tomatoes, chili powder, cumin, salt, and black pepper to the skillet. Cook over medium heat until vegetables are softened, about 5 minutes.
4. Stir in shredded chicken. Heat by way of.
5. To assemble enchiladas, unfold some 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 until 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 may be loved by individuals of all ages. However, in case you have picky eaters in your family, you could must find a recipe that is each flavorful and appealing to their tastes.
Here are a quantity of suggestions for making chicken enchiladas that choosy eaters will love:
• Use shredded chicken instead of floor chicken. Ground chicken could be dry and bland, whereas shredded chicken is extra moist and flavorful.
• Use a gentle salsa. A spicy salsa may be overwhelming for choosy eaters, so it is best to use a light salsa or perhaps a tomato sauce.
• Add some cheese. Cheese is a good way to add flavor and creaminess to enchiladas. You can use your favorite sort of cheese, similar to cheddar, Monterey Jack, or mozzarella.
• Don’t overcook the enchiladas. Overcooked enchiladas could be dry and hard. Cook them just until the cheese is melted and bubbly.
Once you have chosen a recipe, it is time to start 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, prepare dinner the chicken over medium heat until browned. Drain off any extra fat.
3. In a bowl, combine the chicken, salsa, cheese, and some other desired toppings.
4. Spread a thin layer of enchilada sauce within the backside of a 9×13-inch baking dish.
5. Fill every tortilla with a heaping spoonful of the chicken combination. Roll up the tortillas and place them seam facet down within the baking dish.
6. Pour the remaining enchilada sauce over the tortillas.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve instantly with your favourite toppings, similar to sour cream, guacamole, or salsa.
Here are some extra ideas for making creamy chicken enchiladas:
• If you want to make your enchiladas forward of time, you possibly can assemble them and then refrigerate them for as much as 24 hours. When you’re ready to cook dinner them, merely bake them as directed.
• If you’re brief on time, you have to use store-bought enchilada sauce. However, if you have the time, I suggest making your own enchilada sauce. It’s simple to make and it tastes much 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 on the lookout for a healthier version of enchiladas, you should use whole-wheat tortillas and low-fat cheese.
I hope the following pointers assist you to make the most effective chicken enchiladas for 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
– 1/2 cup chopped onion
– half of cup sour cream
– 12 corn tortillas
– Vegetable oil, for frying
Instructions:
1. Preheat oven to 350 levels F (175 degrees C).
2. In a large bowl, combine the chicken, black beans, corn, green chiles, tomatoes and green chiles, taco seasoning, cheddar cheese, onion, and sour cream. Mix nicely.
three. Heat the vegetable oil in a large skillet over medium warmth.
four. Dip each tortilla in the oil and fry for a couple of seconds per side, or until softened.
5. Fill every tortilla with about half cup of the chicken combination.
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 till heated through.
Tips:
– For a spicier enchilada, add extra diced green chiles or jalapeños to the filling.
– For a creamier enchilada, add extra sour cream to the filling.
– To make the enchiladas forward of time, assemble them and bake them for 15 minutes. Let them cool completely, then cowl them and refrigerate for as a lot as three days. When ready to serve, bake them for an extra 10-15 minutes, or till heated via.
Healthy Chicken Enchiladas
Chicken enchiladas are a basic Mexican dish that is loved by people of all ages. They are comparatively simple to make, and they are often customized to suit your personal taste preferences. If you’re looking for a scrumptious and satisfying meal, then you need to positively give chicken enchiladas a strive.
There are many different recipes for chicken enchiladas, however the primary components are all the time the identical. You will need chicken, tortillas, cheese, and salsa. You can even add other ingredients, similar to beans, rice, or vegetables. Once you’ve all your elements, you can assemble the enchiladas and bake them in the oven. The enchiladas might be able to eat in about half-hour.
If you’re looking for a wholesome model of chicken enchiladas, then you can use whole-wheat tortillas and low-fat cheese. You can also add plenty of greens to the filling. This will make the enchiladas more nutritious and filling. To make the enchiladas even healthier, you probably can bake them as an alternative of frying them. This will scale back the quantity of fats in the dish.
No matter the way you make them, chicken enchiladas are a scrumptious and satisfying meal. They are perfect for a weeknight dinner or a weekend get together. So next time you would possibly be in search of a tasty and easy-to-make meal, give chicken enchiladas a attempt.
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
– half cup chopped onion
– 1/2 cup chopped green bell pepper
– 1/2 cup chopped pink bell pepper
– 1 (4 ounce) can diced green chilies, undrained
– 1 teaspoon chili powder
– 1 teaspoon cumin
– half teaspoon salt
– 1/4 teaspoon black pepper
– 1 (12 ounce) package deal 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 levels F (190 levels C).
2. In a large bowl, combine the chicken, black beans, corn, tomatoes, onion, green bell pepper, purple bell pepper, green chilies, chili powder, cumin, salt, and black pepper. Stir till properly combined.
3. Dip each tortilla in the enchilada sauce to coat. Fill each tortilla with about half cup of the chicken mixture. Roll up the tortillas and place them seam side down in a 9×13 inch baking dish.
four. 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 mixture over the tortillas.
6. Bake for 20-25 minutes, or till 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 flexible dish that could be enjoyed by folks of all ages. They are easy to make and could be personalized to suit any taste. Whether you might be in search of a classic recipe or one thing extra unique, there’s sure to be a chicken enchilada recipe that you’ll love.
Here are a few of the finest chicken enchilada recipes for choosy 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 select, you may 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
- Start with a light sauce.
- Avoid spicy ingredients like jalapeños and cayenne pepper.
- Use shredded chicken as an alternative of floor beef or pork.
- Add delicate, candy ingredients like corn, black beans, and shredded cheese.
- Let the choosy eater assist make the enchiladas.
- Serve the enchiladas with sour cream, salsa, and guacamole on the facet so the choosy eater can customise their very own.
Recipes
Chicken and Cheese Enchiladas
Ingredients:
- 12 corn tortillas
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1/2 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 floor cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 350 levels F (175 degrees C).
- Heat the tortillas in a skillet over medium heat until they are gentle and pliable.
- Combine the chicken, cheddar cheese, Monterey Jack cheese, cream of chicken soup, milk, chili powder, cumin, salt, and black pepper in a bowl.
- Spread about 1/4 cup of the filling in the center of each tortilla.
- Roll up the tortillas and place them seam side down in a 9×13 inch baking dish.
- 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 of cup chopped onion
- half of 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:
- Preheat oven to 350 levels F (175 degrees C).
- Heat the tortillas in a skillet over medium warmth until they are soft and pliable.
- 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.
- Spread about 1/4 cup of the filling within the middle of every tortilla.
- Roll up the tortillas and place them seam aspect down in a 9×13 inch baking dish.
- Sprinkle the cheddar cheese over the tortillas.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.