Did you know that April 30th is Dia del Niño which means Day of the Child? In Mexico and other Latin American countries they celebrate this day to show appreciation for the little ones in our lives. It seems like everyday is Dia Del Niño in my house- haha! My kids pretty much rule this house…in a good way.
When I was growing up, helping my mom in the kitchen was something I looked forward to. We got to talk one on one without the distractions of the other kids. I also loved seeing her in her element. She loves to cook and could be in the kitchen all day long making delicious things for everyone to eat.
Continuing with that tradition, I have my little ones help me in the kitchen. We get a chance to talk as well as learn how to do basic things like wash, cut (with plastic kid knives) and prepare simple meals. I honestly believe that these simple and educating moments will help them in the future when they are on their own. While I am a bit of a control freak, these moments really force me to loosen up and let my kids be kids. And if we make a mess then it is what it is. It’s a beautiful mess.
My kids can be pretty picky but one of their favorite meals is Chicken Enchiladas. This recipe calls for simple ingredients: tortillas, chicken and Herdez salsa verde. I know you’ve seen the mini tortillas in the muffin pans and thought- what a waste! I know I have. How could you waste the leftover tortilla that wasn’t cut out? Well, I found a solution… bake them and make them mini tortilla strips. And if you are a fan of the crock pot then it is the easiest meal ever and one that kids can help with.
All I did was prepare the chicken and they did the rest with minimal assistance. When I told my husband the kids prepared the main meal he asked, “Is it edible?” Haha! I’d worry too if my 5 and 3 year old were the head chefs but we made sure we washed our hands several times throughout the process. They ate as they worked but thankfully saved enough for the rest of the family. Add some rice and beans to the side and you’ve got yourself a meal!
- 8 Tortillas
- 14 oz. Salsa Verde
- 1 cup Mexican Cheese
- 3-4 Chicken Breasts
- 1/4 cup Water
- Salt, pepper
- Sour Cream (optional)
- Place chicken breast in slow cooker and season with salt and pepper.
- Add jar of salsa verde and water on top of chicken.
- Cook on high for 3-5 hours.
- Shred chicken.
- Heat oven to 350F.
- Using a large round cookie cutter, cut out circles from tortillas. Cut leftover tortillas into tiny square pieces and set aside.
- Push the cut circles into muffin pan.
- Scoop chicken mixture into each individual tin.
- Sprinkle cheese on top.
- Sprinkle left over tortilla pieces.
- Bake for 6-8 minutes.
- Let stand 2 minutes.
- Add dollop of sour cream if desired.