The cooking challenge at our house has been a lot of fun! Messy, definitely, and testing my patience while I fend off perfectionism, sure, but the kids have loved it!
I whipped up a chore chart the other day specifically for kitchen chores, since it felt like we were always fighting over who got to make dinner with Mom or who had to set the table. There are four chores for each day, and since I only have two kids old really enough to help out, they alternate and my oldest gets the weekends (seven days doesn’t split evenly, who’da thunk?). My youngest is on there every day as the “helper” for cleaning up toys with one of his brothers while the other brother helps me do dishes.
It sounds great and all, but sheesh, is getting kids to do chores hard work. It takes so long. I have to ask and re-ask. The just-about-two-year-old will wander off and play while I’m trying to help the older two figure out how to scrub something. I have to fight off the (more than I’d like to admit) impulse to go full mom-tantrum and scream “no, that’s not how a plate goes into the dishwasher and you know it!” and replace it with a calm and kind, “Why don’t you try it again?”
But I still think it’s worth it. They are coming along. By small and simple things, right?
Anyway! We were talking about cooking with kids!
One of the easy meals I plunked on our cooking challenge checklist was enchiladas. Husband likes red sauce and ground beef, but since I’m trying to teach kids to cook without too much dealing with stoves or raw meat, I went ahead and taught them a recipe for white sauce chicken ones instead!
Obviously, it’s not a very authentic Mexican dish, but these are the enchiladas I grew up on and I still love them. My family tends to call them “Food Storage Enchiladas” because almost every ingredient is canned and you can stock up on it for your 3 months (or year) of food storage! No point storing a million cans of green beans you’ll never eat, especially when you can store stuff for yummy enchiladas instead.
So here’s the recipe:
Food Storage Enchiladas
- 10ish flour tortillas (burrito size usually)
- 2 cans cream of mushroom or cream of chicken (I usually use one of each)
- 1 can diced green chilis
- 1 can sliced olives
- 1/2 can evaporated milk
- 1 large can chicken
- Shredded cheese (I use a Mexican blend)
Dump everything but the tortillas into a bowl and stir together. Fill tortilla with mixture, roll up, and repeat until pan is full. Cover tortillas with remaining chicken mixture and cheese OR just cheese, if you’re out of chicken mixture. Cook at 350 degrees F for about 10 minutes or until cheese on top is nice and melted.
My middle child helped make this one and he’s three. So it’s pretty doable for most ages. He dumped everything into a bowl, stirred it all, and filled the tortillas! Honestly, all I did was open a few cans and then I put it in the oven for him!
Best part about this recipe: it only calls for a half can of evaporated milk. You know what that means??
I know all my other pictures are cute circles, but dude, fudge is too good to be trapped in a tiny circle.
If you want the wonderful, No Fail Fudge recipe…weeellll I’m gonna make you wait until tomorrow for that one. Just because my recipe is downstairs and I’m not. Sorry! But I’ve finally got it NAILED for the high altitude here in Utah so I’ll include my notes on that too. I’m excited. I almost want to make fudge again. Dang it.
Anyway! Until tomorrow!
Have a happy day!
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