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Toddler Enchiladas

I decided that the moment was right to introduce my little one year old to foods from around the world. First stop: Mexico. This is a wonderful dish and one can get very creative with it. Instead of a simple tomato sauce (as seen in this recipe), you may want to add some zucchini, carrots or even broccoli to the sauce before blitzing it in your blender. It’s a great way to add some veggies without your little one knowing it.

Toddler Enchiladas:

1 white onion

1 large can of crushed tomatoes

2 tablespoons olive oil

1 sprig of cilantro

1 teaspoon of Mexican Oregano

1 cube of Chicken Knorr

6-8 corn tortillas

1 cup shredded cheese

1/4 cup Cream Cheese or Farmer’s Cheese or even Queso de Oaxaca (if you can find it)

6 chicken thighs roasted or sauteed and shredded

Option: 1 Poblano Chile slightly oven roasted and skin removed (however you never know how spicy one can be, so please taste it before adding it)


In your blender add the tomatoes, onion, Knorr and Oregano. Blitz until smooth. **If you are adding a Poblano Chile, add it now and blitz with mixture until smooth**.

In a large sauce pan add olive oil and heat under medium heat. Once hot, add sauce from blender. Reduce heat until you get a soft simmer. Stir in a cup of water to loosen the sauce. Add your sprig of cilantro and cover. Cook for about 1 hour stirring occasionally so sauce does not stick to the bottom of your pan.

Heat oven to 375 degrees

Place a large skillet on your stove and heat on high heat. Skillet should be very hot. Place tortillas two at a time and flip a couple of times to heat them thoroughly. Once hot, take them out and place 1/4 cup shredded chicken and a teaspoon of cream cheese (or whatever cheese you are using) onto the center of the tortilla. Roll tortilla like a cigar and place in a small/medium rectangular glass pyrex or any other oven proof dish. Repeat this until all the tortillas are filled. Make sure tortillas are nice and snug against one and other. Ladle hot sauce over tortillas. Be generous as the tortillas will absorb the sauce. Sprinkle shredded cheese over the top and pop the dish into the oven. Bake for approx. 25 minutes or until sauce is bubbling and/or cheese is melted and crispy.

Serve warm. Yum!!!

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