• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

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 floor 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 degrees F (175 degrees C).

2. In a large skillet, warmth olive oil over medium heat. Add chicken breasts and cook until browned on both sides. 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 warmth till vegetables are softened, about 5 minutes.

4. Stir in shredded chicken. Heat via.

5. To assemble enchiladas, unfold 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 can be loved by individuals of all ages. However, in case you have picky eaters in your beloved ones, you may must find a recipe that is both flavorful and appealing to their tastes.

Here are a quantity of ideas for making chicken enchiladas that picky eaters will love:

• Use shredded chicken instead of ground chicken. Ground chicken may be dry and bland, whereas shredded chicken is extra moist and flavorful.

• Use a gentle salsa. A spicy salsa could be overwhelming for picky eaters, so it’s best to use a gentle salsa or maybe a tomato sauce.

• Add some cheese. Cheese is an efficient way to add flavor and creaminess to enchiladas. You can use your favourite type of cheese, similar to cheddar, Monterey Jack, or mozzarella.

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

Once you 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, prepare dinner the chicken over medium warmth until browned. Drain off any excess fat.

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

4. Spread a skinny 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 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 immediately along with your favourite toppings, such as sour cream, guacamole, or salsa.

Here are some extra suggestions for making creamy chicken enchiladas:

• If you need to make your enchiladas forward of time, you can assemble them after which refrigerate them for up to 24 hours. When you are ready to cook them, merely bake them as directed.

• If you’re quick on time, you should use store-bought enchilada sauce. However, if you have the time, I recommend making your personal 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’re in search of a more healthy version of enchiladas, you can use whole-wheat tortillas and low-fat cheese.

I hope the following pointers allow 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
– half of cup chopped onion
– half 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, mix the chicken, black beans, corn, green chiles, tomatoes and green chiles, taco seasoning, cheddar cheese, onion, and sour cream. Mix well.
3. Heat the vegetable oil in a big skillet over medium heat.
four. Dip each tortilla in the oil and fry for a few seconds per facet, or until softened.
5. Fill every tortilla with about half of cup of the chicken combination.
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 until heated via.

Tips:

– For a spicier enchilada, add more diced green chiles or jalapeños to the filling.
– For a creamier enchilada, add more sour cream to the filling.
– To make the enchiladas forward of time, assemble them and bake them for 15 minutes. Let them cool fully, then cowl them and refrigerate for as a lot as 3 days. When ready to serve, bake them for an extra 10-15 minutes, or until heated through.

Healthy Chicken Enchiladas

Chicken enchiladas are a traditional Mexican dish that is loved by people of all ages. They are relatively easy to make, and they are often personalized to fit your personal taste preferences. If you may be in search of a delicious and satisfying meal, then you should definitely give chicken enchiladas a strive.

There are many alternative recipes for chicken enchiladas, but the primary elements are all the time the same. You will want chicken, tortillas, cheese, and salsa. You also can add different ingredients, corresponding to beans, rice, or vegetables. Once you’ve your whole components, you’ll find a way to assemble the enchiladas and bake them in the oven. The enchiladas shall be able to eat in about 30 minutes.

If you would possibly be on the lookout for a wholesome version of chicken enchiladas, then you ought to use whole-wheat tortillas and low-fat cheese. You can even add plenty of greens to the filling. This will make the enchiladas more nutritious and filling. To make the enchiladas even healthier, you can bake them as an alternative of frying them. This will cut back the quantity of fat in 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 get together. So subsequent time you are 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
– half cup chopped green bell pepper
– half cup chopped red 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 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 levels 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 properly combined.
three. Dip every tortilla within the enchilada sauce to coat. Fill each tortilla with about 1/2 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 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 might be loved by people of all ages. They are straightforward to make and could be customized to fit any taste. Whether you are looking for a classic recipe or something extra unique, there may be positive to be a chicken enchilada recipe that you will love.

Here are some 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 are certain to enjoy these delicious 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 gentle sauce.
2. Avoid spicy ingredients like jalapeños and cayenne pepper.
3. Use shredded chicken as a substitute of floor beef or pork.
4. Add gentle, candy components like corn, black beans, and shredded cheese.
5. Let the choosy eater help make the enchiladas.
6. Serve the enchiladas with sour cream, salsa, and guacamole on the facet so the choosy eater can customise their own.

Recipes

Chicken and Cheese Enchiladas

Ingredients:

• 12 corn tortillas
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• half cup shredded Monterey Jack cheese
• 1 (10.seventy five ounce) can condensed cream of chicken soup
• half of 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 degrees C).
2. Heat the tortillas in a skillet over medium warmth until they are delicate 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 within the heart 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 of cup chopped onion
• half of cup chopped green bell pepper
• 1 (10.75 ounce) can condensed cream of chicken soup
• half cup milk
• half teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. Heat the tortillas in a skillet over medium heat till they’re gentle 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 middle of every 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.