Recipe: Kid-Friendly Chicken Enchiladas
Chicken enchiladas are a go-to recipe around our house, and this recipe has a special place in my recipe book because it was first made for me by a good childhood friend.
The flavor in this dish is mild enough that kids love it, but still rich enough that it satisfies nearly every palate.
Ingredients
- Â 2 cups of cooked rice
- 1 can of enchilada sauce
- 1 can of green chilies
- 1/2 pt sour cream
- 2 cans cream of chicken soup
- 2 chicken breasts, shredded
- flour tortillas
- 1 can refried beans
- shredded cheese
Preparation
You can cook the chicken ahead of time for this dish. Shred the cooked chicken finely with a fork and set it aside.
Mix together the green chilies (you can double up on these if you want to add some extra kick), sour cream, rice, and cream of chicken soup together.
Freezer Meal Idea: At this point, if you want to set aside some ingredients, this freezes very well. You can set aside some of the sauce, mix a bit of the  chicken into it and freeze the mixture together. When you are ready, thaw the mixture and continue with the steps below.Â
Pour a small amount of enchilada sauce into the bottom of a glass pan. You can use green or red sauce in this. We alternate based on what we’re in the mood for and change up the heat level by choosing a spicier sauce.
Spread a tortilla with some of the refried beans, top with some of the rice mixture, shredded chicken, and small handful of shredded cheese. Roll and lay in the pan with the sam on the bottom.
Continue until you’ve filled all your tortillas.
Top with enchilada sauce and cover with cheese.
Bake at 350° for 40 minutes or until heated all the way through. If the cheese begins to brown too much, you can cover the top with foil for the remainder of the baking time.
