Kid Friendly Enchilada Recipes

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

Steps:

• In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray
• In a medium saucepan, whisk the flour and broth until smooth
• Bring it to a boil, and cook for about 2 minutes
• Remove from heat, and let it cool off for a few minutes
• Stir in the sour cream and 1 cup of the cheese - stir until cheese is melted
• Pour the sauce over the enchiladas
• Sprinkle the rest of the cheese on top
• Bake, at 350° for 15-20 minutes or until its bubbling
• Top with your choice of toppings - optional ideas above

HEALTHY CHICKEN ENCHILADAS

Steps:

• Preheat Oven to 180'C / 350'F. Prep a large baking tray by rubbing a little olive oil on the base (you can use parchment paper to make clean up easier).
• Heat up a large pot on the stove top. Add olive oil and diced onions. Cook until softened (around 5 minutes). Add chicken pieces, salt and pepper. Fry until juices have evaporated and chicken starts to brown.
• Add cumin, oregano, smoked paprika, garlic. Fry for around one minutes, stiring to coat chicken evenly with spices.
• Pour in stock, tomato puree, beans and corn. Cover pot and allow to simmer on medium for 10-15 minutes until chicken is tender and sauce has thickened slightly. Remove from heat. Use a colander to drain the sauce from the chicken and set sauce and chicken filling aside. DO NOT THROW SAUCE AWAY.
• Soften your tortillas by wrapping in foil and heating in the oven for a couple minutes. This makes them easier to work with.
• Spread a teaspoon sour cream on each tortilla and spoon chicken and bean filling on top along the center. Roll up your tortilla and place seam side down in your baking tray. Repeat until all 8 tortillas are done.
• Spoon strained enchilada sauce over the rolled tortillas and top with grated cheese.
• Bake in the oven for 25 minutes until golden and serve.

MILD CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
• In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
• Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.

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!

MILD ENCHILADA SAUCE

Steps:

• Basically, you're making a simple gravy with a butter & flour roux, and chicken broth + tomato sauce for the liquid, and spices added for flavor. Add all the spices (except salt) at the beginning with the butter and flour, so they toast a bit and get more flavorful. Then whisk in the liquid as usual, and taste to adjust seasoning.
• Put the butter, flour and all the spices except the salt in a medium stock pot over medium heat. Stir until the butter is all melted and you have a well blended paste.
• Once the butter and flour are well combined, slowly add your broth, whisking the whole time to avoid lumps.
• Then add the tomato sauce.
• Let it all simmer for about 10-15 minutes, not boiling, stirring frequently.
• Taste as you go and decide whether you think you like the flavor, or you want more garlic, or more chili powder, etc. I hold off on the salt until I have everything else combined, because the saltiness of any particular batch of chicken broth or tomato sauce can really vary. So get it all mixed up and then add salt if you feel like it needs it.
• This recipe is very flexible. The spice quantities are just a guideline and you should totally play with the amounts. If you actually want to make this spicy, add a little cayenne pepper, or a bunch more chili powder.
• You can also make this without the tomato sauce, I've had it that way and it's great too - like an enchilada spiced gravy.
• This freezes great. This recipe makes more than you'll need for one recipe of enchiladas. Set aside half and freeze for next time.
• Use vegetable broth to make a vegetarian sauce.
• Make it gluten free by using gluten free flour.
• This is a simple layered dish, and the ingredients are very flexible. Use your choice of cheeses (we often just buy a bag of shredded "Mexican blend" cheese. Mix the green chilis in to the cream soup or white sauce if using, otherwise just spread them between the layers. Or leave them out.We use a standard casserole dish.Spread a bit of sauce on the bottom of the casserole dish to prevent sticking.Cover sauce with a layer of corn tortillas. Break up tortillas to fill in any overlaps or gaps. Top with meat, if using. Then sprinkle with cheese. Repeat layers of tortilla, filling, sauce(s), cheese... until the dish is full. Top with shredded cheese and bake at 350 for about an hour, until the whole thing is bubbly and cheese on top is browned. This can also be done in a slow cooker. Follow directions the same as above, and cook for 4-6 hours on low until bubbly and melted. Serve with sour cream, extra cheese, salsa, shredded lettuce, diced avocado & tomato.

KID FRIENDLY ENCHILADA

Steps:

• boil chicken and spices in water until cooked.
• when cool, chop chicken and mix with sour cream and half the cheddar-jack mix (shredded cheese).
• put the chicken broth in a smaller ramekin (I used a 7" x 3").
• place a tortilla on the bottom, you can slice it to fit better.
• add chicken mixture.
• add another tortilla on top.
• top with remaining cheese.
• cook at 350, covered if you prefer, for 20-30 minutes until interior is 160f.
• let cool and serve.

BEEF ENCHILADA CASSEROLE RECIPE {WITH RED SAUCE} | KID FRIENDLY THINGS TO DO

Steps:

• Brown beef and onion together
• Drain - if necessary
• Add seasoning to beef and stir in
• Mix enchilada sauce and tomato sauce together
• Place enough to cover the bottom of a 9×13 inch casserole dish
• Cover with half of the tortillas - tearing them in half where needed
• Add half of the sauce, half of the cheese, and all of the ground beef
• Layer with the rest of the torillas
• Add the rest of sauce
• top with cheese
• Bake at 350 degrees for 20 minutes

VEGETARIAN ENCHILADA CASSEROLE

Steps:

• 1. Preheat oven to 350 F.
• 2. Heat 1 tbsp of oil in a small saucepan over medium heat and sauté the onions for 4 minutes. Add the garlic, salt, cumin and chili powder and sauté an additional minute.3. Add the honey, diced tomatoes and water. Stir, bring to a boil, cover and simmer for 10 minutes.4. Allow mixture to cool for 10 minutes then place in a blender, puree and set aside.5. In a large bowl, whisk the onion, garlic, cumin powder, salt, sour cream and egg.6. Stir in the corn, black beans, bell pepper, cilantro and 2 cups of cheese to combine.7. Pour 3/4 cup of the enchilada sauce on the bottom of a 7×11 baking dish. Cover with 2 corn tortillas.8. Spread half of the mixture on top of the tortillas and top with another ½ cup of sauce followed by 2 more tortillas.9. Spread the remaining mixture on top of the tortillas, top with the remaining 2 tortillas, sauce and cheese.*10. Bake for 40 minutes uncovered.11. Serve.*At this point the casserole can be covered and frozen. When ready to serve, bake in a 350 degree oven for 45 minutes.