Easy Kid-Friendly Chicken Enchiladas

This kid-friendly chicken enchilada recipe comes together with simple ingredients and about 30 minutes of hands-on time. A reliable weeknight dinner that works for picky eaters and everyone else at the table.

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When you have kids at the table, you learn pretty quickly which recipes you can count on. This kid-friendly chicken enchilada recipe is one of mine.

The flavors are simple and familiar, which is exactly why they work as enchiladas for kids. Cream cheese and salsa make a filling that even skeptical eaters tend to like, and there is enough going on for the adults to enjoy it just as much.

It also reheats really well the next day, so it is worth making a full pan. If you keep shredded chicken in the fridge or freezer, it comes together even faster.

What Makes This Recipe Work

• Melting the cream cheese with salsa over medium heat creates a creamy, cohesive filling that holds together when you roll the tortillas.
• Pouring enchilada sauce on the bottom of the pan before adding the rolled tortillas keeps everything from sticking and adds flavor from the start.
• Covering the pan with foil while it bakes traps the heat and ensures the enchiladas warm all the way through without drying out.
• Flour tortillas hold up well in the oven and stay soft inside even after baking, which makes them a better choice here than corn tortillas.
• The whole dish comes together with seven ingredients, and the stovetop filling only takes a few minutes before everything goes into the oven.

What You’ll Need to Make Easy Kid-Friendly Chicken Enchiladas

• 2 cups of shredded chicken
• 10 ounce can of enchilada sauce
• 4 ounces cream cheese
• 1.5 cups of your favorite salsa
• 4 ounce can of chopped green chilies (undrained)
• 8 flour tortillas (6 inches)
• 1 cup of shredded Mexican blend cheese

A batch of Crockpot Shredded Chicken works perfectly here and makes this dinner come together even faster on a busy night.

How to Make Easy Chicken Enchiladas for Picky Eaters

Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit.

Make the Filling

Place the cream cheese and salsa in a large saucepan over medium heat. Stir until the cream cheese has fully melted and blended with the salsa. Add the shredded chicken and chopped green chilies, stir to combine, and remove the pan from heat.

Prepare the Baking Pan

Pour half a cup of the enchilada sauce into a 13×9 inch baking pan. Tilt the pan to spread the sauce evenly across the bottom.

Assemble the Enchiladas

Spoon about a third of a cup of the chicken filling onto each tortilla. Roll each one up and place it seam side down in the pan. Repeat until all eight tortillas are filled and arranged.

Add the Sauce and Cheese

Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the shredded cheese evenly over everything.

Bake

Cover the pan with aluminum foil and bake for 20 minutes, until the cheese is melted and the enchiladas are heated through. Remove from the oven and serve.

Make It Your Way

• Use rotisserie chicken if you do not have shredded chicken on hand. It works just as well and saves even more time.
• Swap the salsa for a green salsa if you prefer a slightly tangier flavor in the filling.
• Add a handful of frozen corn to the filling before rolling the tortillas if you want a little more texture.
• Use a spicier enchilada sauce if the adults at the table want more heat. You can always make two pans, one mild and one with kick.

Make It a Meal

These enchiladas are filling enough to stand on their own, but a simple side makes the whole dinner feel a little more complete. Here is what works well alongside them.

• A simple green salad with a light dressing balances out the richness of the enchiladas without adding much work.
• Mexican rice is an easy addition and soaks up the extra enchilada sauce really well.
• Refried beans or a simple black bean side are a natural fit and keep the whole meal feeling cohesive.
• Tortilla chips and guacamole on the side make dinner feel a little more fun, especially for kids.

Simple Tips

• Do not overfill the tortillas. About a third of a cup of filling per tortilla is the right amount to roll them easily without tearing.
• Make sure the cream cheese is softened before you add it to the pan. It melts faster and blends more smoothly with the salsa.
• Let the enchiladas sit for a few minutes after they come out of the oven before serving. The filling sets up slightly and they hold together much better when you cut into them.
• Shred the cheese yourself if you can. It melts more evenly than the pre-shredded kind, which has a coating on it.

Final Thoughts

This one has been on our dinner table more times than I can count, and the kids are always happy when it shows up. Simple ingredients, about thirty minutes, and cleanup is easy.

Once it is in your rotation, it tends to stay there.

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