I like to pretend like I’m mature and sophisticated. Sometimes I wear cheap as free versions of Claire Underwood dresses to work. I listen to NPR and occasionally read Russian novels. And I love to read about fancy gourmet food, but I hardly ever want to actually eat it. It’s all an act. I actually have the palate of a 4th grader.
When I saw Bakingdom’s recipe for kid-friendly enchiladas, I figured it would be perfect for me. If kids like it, I probably will, too. There are no actual vegetables in these enchiladas, not even diced onion. It’s just sauteed chicken breast, a creamy sauce, plenty of cheese, and tons of flavor.
These chicken enchiladas may not be sophisticated. I certainly wouldn’t serve them if my boss came over for dinner, or the Underwoods, but I have served them to my friends, and we all loved them. What they lack in pretension they make up for in homey, comforting, spicy goodness.
I guess these humble, unassuming, but deliciously awesome enchiladas sort of represent everything this blog is about. They’re made with simple, cheap ingredients. They’re not expensive or snobby or trendy. They put a huge smile on my face. Food doesn’t have to be fancy or trendy to be good. Love what you love, even when it’s a simple enchilada. Maybe Martha Stewart wouldn’t approve, but who cares what she thinks anyway?
Make everybody happy, even the picky eaters in your life. Make chicken enchiladas for dinner. It’s gonna be awesome.Print
Picky Eater Chicken Enchiladas
Cheesy, spicy chicken enchiladas that even the pickiest eaters will love.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6 1x
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1 can low-sodium cream of chicken soup
- 1 packet hot taco seasoning
- 1 cup shredded sharp cheddar cheese
- 6 whole wheat tortillas
- 1/4 cup milk
- Preheat oven to 375 and lightly spray a baking dish with nonstick spray.
- Heat oil in a large skillet over medium heat.
- Season chicken with salt, pepper, and chili powder. Add to the skillet and sautee chicken until cooked through for about ten minutes, stirring occasionally to make sure it’s cooked on all sides.
- While this is going on, add sour cream and cream of chicken soup to a medium sauce pan over medium heat and whisk to combine. Stir in taco seasoning and simmer gently while chicken cooks.
- Once your chicken is cooked through, turn the heat off and add about half of your sauce and half of the cheese to the skillet and stir it all together.
- Add milk to the remaining sauce, and continue to simmer while you build your enchiladas.
- Add a serving spoonful of chicken to the middle of each of your tortillas. Roll them up and place them, seam side down, in your baking dish. I was able to fill 6 tortillas.
- Pour the remaining sauce over your enchiladas and spread it around to cover. Top it with the cheese and bake in the oven for about 20 minutes or until the cheese is melted.
- Wait for at least 10 minutes before serving, lest you burn yourself on molten cheese. Serve to your friends and family and impress them with your simple sophistication.