These Mexican recipes are sure to be a hit.

Are you cooking for picky eaters? I have a list of tried and true dinners – ones that I know will be a hit with each and every picky eater at my table. These easy Mexican recipes are at the top of my list.

Chicken Enchilada Casserole

A friend gave me her recipe for chicken enchiladas, and I tweaked it until I came up with this.

Ingredients:

1 package burrito-size flour tortillas, cut into bite-sized pieces
2 to 3 cups cooked chicken, shredded or cubed
1 8-ounce carton of sour cream
a can cream of chicken soup
1 4-ounce can chopped green chilies, drained
a cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

Instructions:

• Preheat oven to 350 degrees F
• Spray a 9 x 13 pan with cooking spray
• In a medium bowl, mix chicken, sour cream, soup and chilies
• Spread half of the tortillas on the bottom of the 9 x 13 pan
• Cover with half the chicken and soup mixture then sprinkle with half of each kind of cheese. Repeat layers
• Bake for 30 minutes or until hot and bubbly

Chicken Chimichangas

® pound uncooked Tyson ground chicken
1 16-ounce can refried beans
a cup salsa
1 4-ounce can chopped green chilies, drained
a teaspoon chili powder
ª cup sliced green onions
1 cup shredded Cheddar cheese
8 8-inch flour tortillas

Instructions:

• Preheat oven to 350 degrees F
• Spray a 9 x 13 pan with cooking spray
• Cook chicken and green onions in a nonstick frying pan. Add chili powder, salsa, beans and chilies
• Cook until heated through
• Mix in cheese and remove from heat
• Warm two tortillas at a time in the microwave
• Place ® cup of the mixture onto each tortilla; fold sides and roll up
• Place chimichangas in 9×13 and spray tops lightly with cooking spray
• Bake uncovered for 20 to 25 minutes

 Creamy Baked Tacos

Ingredients:

1 pound lean ground beef
2/3 cup water
1 package taco seasoning
6 fajita-size flour tortillas
? cup shredded Cheddar cheese
1 can cream of mushroom soup
1/3 cup milk
2 cups finely shredded lettuce
salsa
sour cream

Instructions:

• Preheat oven to 350 degrees F
• Spray 9 x 13 baking dish with cooking spray
• Brown hamburger, add water and taco seasoning; simmer for 10 minutes
• Divide meat and cheese among the six tortillas. Roll and place in baking dish seam side down
• Combine soup and milk in a small bowl and pour evenly over tortillas
• Bake for 30 minutes. For each serving, place one tortilla on plate; sprinkle with lettuce and salsa and add a dollop of sour cream

Burrito Pie

Ingredients:

2 pounds ground beef
1 package taco seasoning
1/3 cup water
1 2-ounce can sliced black olives, drained
a 4-ounce can diced green chilies, drained
1 10-ounce can diced tomatoes with chilies, drained
a 16-ounce jar taco sauce
2 16-ounce cans refried beans
12 8-inch flour tortillas
1 ® cups shredded Cheddar cheese

Instructions:

• Preheat oven to 350
• In nonstick frying pan brown hamburger
• Add water and taco seasoning, stirring to mix
• Simmer for 10 minutes
• Mix in olives, peppers, tomatoes, taco sauce and refried beans
• Stir thoroughly; reduce heat to low and simmer for 15 minutes
• Spread a thin layer of the meat mixture in a four-quart casserole dish
• Cover with a layer of tortillas followed by more meat mixture and a layer of cheese. Continue layering, ending with meat and cheese layers
• Bake for 20 to 30 minutes or until heated through and cheese is bubbly

Next time you’re wondering what to feed the hungry people at your table, give one of these easy Mexican recipes a try.