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 pink 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
– 1/2 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 cup chopped contemporary cilantro
Instructions:
1. Preheat oven to 350 levels F (175 degrees C).
2. In a large skillet, heat olive oil over medium warmth. Add chicken breasts and cook until browned on both sides. 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 heat till vegetables are softened, about 5 minutes.
4. Stir in shredded chicken. Heat via.
5. To assemble enchiladas, spread a few 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 may be loved by people of all ages. However, in case you have picky eaters in your family, you may have to discover a recipe that is both flavorful and appealing to their tastes.
Here are a number of suggestions for making chicken enchiladas that choosy eaters will love:
• Use shredded chicken as an alternative of floor chicken. Ground chicken can be dry and bland, whereas shredded chicken is more moist and flavorful.
• Use a gentle salsa. A spicy salsa could be overwhelming for choosy eaters, so it is best to use a light salsa or even a tomato sauce.
• Add some cheese. Cheese is an efficient way to add flavor and creaminess to enchiladas. You can use your favorite kind of cheese, such as cheddar, Monterey Jack, or mozzarella.
• Don’t overcook the enchiladas. Overcooked enchiladas may be dry and difficult. 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 degrees C).
2. In a large skillet, prepare dinner the chicken over medium warmth till browned. Drain off any extra fats.
3. In a bowl, combine the chicken, salsa, cheese, and another desired toppings.
4. Spread a skinny layer of enchilada sauce in the backside of a 9×13-inch baking dish.
5. Fill each tortilla with a heaping spoonful of the chicken combination. Roll up the tortillas and place them seam aspect down in 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 along with your favorite toppings, corresponding to sour cream, guacamole, or salsa.
Here are some extra tips for making creamy chicken enchiladas:
• If you want to make your enchiladas forward of time, you possibly can assemble them after which refrigerate them for as much as 24 hours. When you are able to cook dinner them, merely bake them as directed.
• If you are quick on time, you must use store-bought enchilada sauce. However, when you have the time, I recommend making your own enchilada sauce. It’s straightforward to make and it tastes significantly better than store-bought sauce.
• To make your enchiladas even creamier, you can add a can of cream of chicken soup to the filling.
• If you are in search of a healthier model of enchiladas, you should use whole-wheat tortillas and low-fat cheese.
I hope the following tips help you make the best 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
– half of cup chopped onion
– 1/2 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 properly.
3. Heat the vegetable oil in a big skillet over medium heat.
4. Dip every tortilla within the oil and fry for a quantity of seconds per facet, or till softened.
5. Fill each tortilla with about half of cup of the chicken mixture.
6. Roll up the tortillas and place them seam facet down in a greased 9×13 inch baking dish.
7. Bake for 20-25 minutes, or till heated by way of.
Tips:
– For a spicier enchilada, add extra diced green chiles or jalapeños to the filling.
– For a creamier enchilada, add more 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 cover them and refrigerate for as a lot as three days. When able to serve, bake them for an additional 10-15 minutes, or until heated via.
Healthy Chicken Enchiladas
Chicken enchiladas are a basic Mexican dish that is loved by folks of all ages. They are comparatively easy to make, and they are often personalized to go properly with your own style preferences. If you’re looking for a delicious and satisfying meal, then you should undoubtedly give chicken enchiladas a strive.
There are many alternative recipes for chicken enchiladas, but the basic elements are at all times the same. You will need chicken, tortillas, cheese, and salsa. You also can add other components, similar to beans, rice, or vegetables. Once you’ve your whole elements, you can assemble the enchiladas and bake them within the oven. The enchiladas will be ready to eat in about half-hour.
If you’re in search of a healthy version of chicken enchiladas, then you can use whole-wheat tortillas and low-fat cheese. You also can add loads of greens to the filling. This will make the enchiladas extra nutritious and filling. To make the enchiladas even healthier, you presumably can bake them as an alternative of frying them. This will scale back the quantity of fat within the dish.
No matter how you make them, chicken enchiladas are a scrumptious and satisfying meal. They are excellent for a weeknight dinner or a weekend party. So next time you would possibly be looking for 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
– 1/2 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, red bell pepper, green chilies, chili powder, cumin, salt, and black pepper. Stir until well combined.
three. Dip every tortilla in the enchilada sauce to coat. Fill every tortilla with about half of cup of the chicken combination. 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, combine 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 instantly.
Versatile Chicken Enchiladas
The Best Chicken Enchilada Recipes for Picky Eaters
Chicken enchiladas are a versatile dish that may be loved by folks of all ages. They are simple to make and can be custom-made to fit any taste. Whether you’re in search of a classic recipe or one thing extra distinctive, there might be positive to be a chicken enchilada recipe that you will love.
Here are a variety of the greatest 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’re positive to get pleasure from 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 mild sauce.
- Avoid spicy elements like jalapeños and cayenne pepper.
- Use shredded chicken as a substitute of ground beef or pork.
- Add mild, candy ingredients like corn, black beans, and shredded cheese.
- Let the picky eater help make the enchiladas.
- Serve the enchiladas with sour cream, salsa, and guacamole on the facet so the picky 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
- half of cup shredded Monterey Jack cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- half of 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 degrees F (175 levels C).
- Heat the tortillas in a skillet over medium heat until they’re soft 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 within the middle of every tortilla.
- Roll up the tortillas and place them seam aspect 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
- 1/2 cup chopped onion
- half of cup chopped green bell pepper
- 1 (10.75 ounce) can condensed cream of chicken soup
- half cup milk
- half of 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 heat until they’re 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 center of each tortilla.
- Roll up the tortillas and place them seam facet down in a 9×13 inch baking dish.
- Sprinkle the cheddar cheese over the tortillas.
- Bake for 15-20 minutes, or till the cheese is melted and bubbly.
