At first glance, if you have kids who are picky eaters like mine, you would think that this meal is not an option for them. Let me tell you how it is one.
I want to avoid multiple meals at dinner time. I also want to avoid eating grilled cheese and breaded chicken on a regular basis. So, I didn’t make two different meals, but I did modify this one to make it friendly for both the kids and adults
In the bowl where I was mixing all the ingredients together, I first added just chicken and cheese. Mixed that up and filled up 1 large tortilla each for the kids and put them in a separate baking dish. Then I added the rest of the ingredients and made the rest up for us adults.
The sour cream green chile sauce was very palatable for the kids – for my extreme picky eater, I did scrape off the obvious green chile specs from his plate, but everyone else was a go! The pickiest one of my crew cleaned his plate without major harassment – that’s a win!
Besides the kids friendly aspect of this, it is simply a cozy, cheesy & creamy, delicious and satisfying meal. It doesn’t take a lot to fill you up – I had a half of one because the tortillas I used were burrito sized which are bigger then my head. The beans, greens and chicken make you feel satisfied fast.
Yummy, easy, family friendly – and totally flexible in terms of filling. Use just chicken and cheese or:
- cheese and pinto beans or black beans
- cheese, greens (they should be precooked – sauteed in a pan. Use spinach, swiss chard, kale, collards) and beans
- greens and beans
- chicken and greens
- taco meat and cheese
- 2 cups chopped cooked chicken (rotisserie is perfect)
- 3 cups shredded monterey jack or colby jack cheese (2 for the filling, 1 for the topping)
- 5 oz baby spinach, sauteed in a pan until wilted
- 1 BPA free can of pinto beans or black beans, liquid drained and beans rinsed
- 1 teaspoon ground cumin
- salt and pepper
- 1 package of large tortillas - burrito size or around that
- 1 cup sour cream
- 2 cups chicken broth or milk
- 3 Tablespoons flour
- 3 Tablespoons butter
- 1 cup of cheese from above ingredients
- 1/2 teaspoon cumin
- 1 can diced green chiles (will be by the taco stuff in your grocery store), drain the liquid out
- salt and pepper (or cayenne)
- For serving:
- chopped cilantro and scallions
- Oven to 350.
- In a large bowl combine chicken, 2 cups cheese, spinach, beans, cumin and salt and pepper (if making kid friendly option, do just chicken and cheese, fill up 1 tortilla for each child, put in baking dish and then add rest of ingredients)
- Lay tortilla out and put a good handful of filling down the middle. Roll up and put seam side down in baking dish.
- In a sauce pan, melt butter. Add flour once it is melted and whisk together until it is a paste like consistency. While whisking, slowly pour in stock or milk (I planned to use stock but was out of it - milk was fine as a substitute). Whisk and bring to boil to thicken. Once it boils, turn down to active simmer - it should look creamy. Take off heat and stir in cheese, cumin, chile and lastly sour cream. Season with salt and pepper (or cayenne) after tasting.
- Pour over enchiladas in the baking dish. Bake 20-25 minutes and then broil the top until spots start turning golden brown.
- Put on plate and sprinkle with cilantro and scallions for serving.