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Kid Friendly Enchilada Recipes with Hot Chicken

Enchiladas are a popular Mexican food and they are usually baked in the oven. If you are using the oven for another dish you can make an enchilada filling in the crockpot. The enchiladas will not be as crispy as the oven-baked ones but they are still very nice and if you cut them in half they make good appetizer-sided portions. If you prefer, you can fry the tortillas in oil which makes them crispier. This recipe is not good if you are looking for finger food ideas, since it is quite messy to eat, but if you are having a sit-down meal this one is very good.

The filling is made with chicken, chilies, sour cream, cheese, and chicken soup and the slow cooking really brings out the flavors of the ingredients and blends them to perfection. You will need to serve these enchiladas as soon as they are done since they are nicest when you serve them piping hot. Mexican food is popular at parties and if you want to serve an appetizer at a sit-down dinner, why not pick this one? The crockpot makes the flavors blend perfectly and your guests will be very impressed with these. Serve half an enchilada or a whole one as an appetizer portion but no more. You do not want your dinner guests to be too full to enjoy their entree!

There are plenty of Mexican dishes you can make in the crockpot actually. You can make Mexican beef or chicken stews or even a spicy soup recipe. There are also hot dip recipes for the crockpot that you can make and, served with tortilla chips or corn chips, these are always a great crowd pleaser.

South of the Border Enchilada Appetizer
Summary: The cute enchiladas are perfect for kids or anyone with a smaller appetite. They are filled with a mild cheesy chicken mixture and are great served warm with some salad.
Author:
Cuisine: Mexican
Recipe type: Crockpot Appetizer
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cooked, diced, boneless, skinless chicken breasts
  • 8 oz diced mild green chilies
  • 1 pint sour cream
  • 12 corn tortillas
  • 18 oz shredded Jack cheese (or your favorite cheese)
  • 1 can condensed cream of chicken soup
  • Cilantro, diced tomatoes, and cucumber, for garnish
Instructions
  1. Combine the sour cream, chicken, chilies, soup, and ? of the cheese in the crockpot and cook for 6 hours on low or 3 hours on high.
  2. Fry the tortillas one at a time in a dry pan until they are hot, and then fill each of them with the hot filling.
  3. Decorate the enchiladas with cheese, diced tomatoes, and diced cucumber.
  4. The cheese will melt slightly over the enchiladas.
  5. Cut the enchiladas in half and serve with a salad on the side and maybe some cilantro as a garnish.

Photo Description:

Chicken enchiladas are a great appetizer idea if you want to serve a hot and substantial appetizer rather than something very small or light. Sometimes it is nice to enjoy hot appetizer recipes rather than cold canapés, especially if you are having a sit-down dinner and people do not have to eat standing up or with their fingers. These enchiladas are simple to construct and you cook the enchilada filling in the crockpot and then assemble them. As the photo shows, serving a simple avocado, lettuce, onion, and cherry tomato on the side adds plenty of vibrant color to the dish, as does the cheese, tomato, and cucumber garnish.
 

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