My kids have become increasingly picky. And I’ve cooked less and less because of it. BUT I'm back at it because I was craving enchiladas and just went on a roll with recipes from there!
Kid Friendly Chicken Enchiladas 
Ingredients
- 1 Rotisserie chicken shredded or cut up (about 2.5 cups shredded chicken, I saved the rest for tomorrow’s dinner)
- 8 oz sour cream
- 1/4 cup milk (I used whipping cream instead just because)
- 1 can of mild, red enchilada sauce
- 1 Tbsp cilantro
- 1 can of diced tomatoes
- 1 cup onion, diced (I sautéed these before so they would be hidden from the kids)
- 8 flour tortillas
- 1/2 cup Mexican shredded cheese
Instructions
- In a saucepan, mix together sour cream, enchilada sauce, milk (or cream) and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring. I learned the hard way.)
- Combine the chicken, tomatoes, and onions in a mixing bowl. (Or now you would sauté your onions if you want them soft and sneaky :) )
- Fill each tortilla with about 3 Tbsps. of the chicken mixture.
- Roll the tortilla up and place seam side down ( or they will unravel ) in an 8x11 dish ( or whatever you have ) sprayed with cooking spray
(side note… I like rubbing my pans down with butter. We never have spray. Ever.) - Pour/spread the sour cream sauce over enchiladas and top with cheese. ( One more side note, I like to cover all the tortillas, including the ends especially, with sauce. Because if you don’t, they come out majorly crunchy and I hate that )
- Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
Yuuuum! Seriously so good. So so good.
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