Easy Enchiladas For Picky Eaters Recipes

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

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.