Kid-Friendly Cheesy Chicken Enchiladas

I have a confession to make. When I was a little girl, I was The Picky Eater. Actually, I’m still a little bit of a picky eater, but I’ve come very far in my quest to broaden my horizons. However, as the former Picky Eater, I’ve always found it a little easier to relate to the little ones I know who aren’t always willing to try something new. That’s why I try to make or modify recipes to help little picky eaters try new things.

These cheesy chicken enchiladas are perfect for kiddos that are less willing to try cultural foods. They have all of the delicious flavor of your favorite Mexican dishes without out any of the vegetables and other “yucky” stuff. Now, I have to admit, this isn’t the healthiest of meals, considering the veggies are skipped and there’s plenty of cheese and sour cream, but I compensate by using lower fat sour cream and serving salad or other fruits and veggies on the side.

All you need to make these is shredded cheddar (I use a four cheese mix), condensed cream of chicken soup, taco seasoning, butter, boneless-skinless cubed chicken breasts (salted and peppered to taste), and sour cream. You’ll also need a small amount of milk.

In a large, heavy bottom skillet, melt the butter over medium heat. Add the chicken and saute for ten minutes.

Meanwhile, in a small sauce pan set over medium heat, combine the condensed soup and sour cream over medium heat.

Stir in the taco seasoning.

Allow to simmer over medium low heat for 10 minutes.

Add two-thirds of a cup of the sauce to the chicken and stir well.

Add a quarter cup of milk to the remaining sauce in the small sauce pan, mix well, and allow it to continue simmering over low heat.

Add half of the cheese to the chicken mixture and mix well.

I like to use whole wheat tortillas to make this a little bit healthier. You will need at least eight tortillas for this recipe, but you could make as few as six enchiladas.

Place about a quarter cup of the chicken mixture in each tortilla, roll tightly, and place seam-side down in a 9 x 13 baking dish.

Once all of the tortillas are finished, pour the remaining sauce over the top and sprinkle the last of the cheese on top. Bake the enchiladas in a 375 degree oven for 20 minutes.

This meal is hugely popular with my family and everyone that I’ve passed the recipe on to gives it rave reviews! I hope it’s as crowd-pleasing with your family! Enjoy!

Cheesy Chicken Enchiladas
Makes 8

Ingredients

1 tablespoon butter
1 pound boneless, skinless chicken breasts, cubed
1/2 cup sour cream
1 can condensed cream of chicken soup
2 tablespoons taco seasoning
1 cup shredded cheddar cheese

Preheat the oven to 375 degrees. Salt and pepper chicken to taste.

In a large, heavy bottom skillet, melt the butter over medium heat. Add the chicken and saute for ten minutes.

Meanwhile, in a small sauce pan set over medium heat, combine the condensed soup and sour cream over medium heat. Stir in the taco seasoning and allow to simmer over medium low heat for 10 minutes.

Add two-thirds of a cup of the sauce to the chicken and stir well. Add half a cup of the cheese to the chicken mixture and mix well.

Add a quarter cup of milk to the remaining sauce in the small sauce pan, mix well, and allow it to continue simmering over low heat.

Place 1/4 cup or slightly more, of the chicken mixture in each tortilla, roll tightly, and place seam-side down in a 9 x 13 baking dish. Once all of the enchiladas are in the dish, Pour the sauce over the top and sprinkle with the remaining cheese.

Bake for 20 minutes, or until the cheese is melted and the sauce is bubbling. Allow to cool for 5 to 10 minutes before serving.

Recipe by Darla