Welcome back to Tasty Tuesday!
Every Tuesday I’ll be posting recipes and meal ideas for picky eaters. Along with whether or not it was a success at our house. I’m hoping for mostly successes :)
Another one of my childhood favorites this week:
I think this picture pretty much says it all :) She tolerates them which in our house is actually pretty good
Here’s what you’ll need (makes about 8 enchiladas):
Corn tortillas (the smaller size)
2 cups milk
3 chicken bouillon cubes
2 TB cornstarch
2-3 chicken breasts
Boil your chicken. While it’s cooking, heat your oil and fry each tortilla. Pat dry with paper towels, cover and set aside. Dissolve the bouillon in the milk. Spoon out a small portion of the sauce and whisk in the cornstarch. Combine with the rest of the sauce and heat over medium until thickened. Make sure you stir frequently or it will clump.
Spread a portion of sauce across the bottom of a 8×10″ pan. Set aside approximately 3/4 cup of sauce. Shred the chicken and stir into remaining sauce. Spoon chicken into tortillas, add cheese, roll up and hold in place with a toothpick. Spread remaining sauce over enchiladas and top with cheese.
Bake at 350 for 15 minutes
Anne has hers plain and we like to dress them up with avocados, salsa, sour cream, etc.