We love Mexican food in our house, however I haven’t found a truly mild sauce in a can that would be mild enough for my kids to consider trying. I decided to figure out the traditional spices in enchilada sauce and create a homemade version without the heat. I was worried it might lack flavor and not even taste like enchilada sauce, but I’ve made it a few times and we all love it!
Per usual, I wanted to include an extra vegetable instead of just stuffing my enchiladas with chicken, so I added a thin layer of pureed cauliflower which has a pleasing, mild taste and feel – perfect for sensitive toddlers and kids!
I cook my chicken for both tacos and enchiladas in the crock pot, which I find to be the easiest and most time-efficient for us. See below for my easy crock pot chicken directions.
Kid-friendly Chicken Enchiladas
- Enchilada Sauce (about 2 cups) (See below for recipe)
- 8 tortillas
- 1 pound cooked and shredded chicken, about 4 cups (rotisserie, or see below for crock pot recipe)
- 16 ounces shredded cheese (Cheddar, or Mexican mix)
- 1 cup cauliflower puree (see below for recipe)
- Preheat oven to 400 degrees.
- Lightly coat a 9x13 pan with spray oil.
- Add about ¾ cup of enchilada sauce and spread over bottom of pan.
- On a separate plate, begin assembling enchilada by spreading two tablespoons of cauliflower puree in middle of tortilla.
- Add about ½ cup chicken to tortilla.
- Sprinkle one tablespoon of cheese over chicken.
- Pour one tablespoon enchilada sauce over cheese and fold tortilla, laying enchilada in pan with seam side down.
- When all of the enchiladas are in the pan, pour in the remaining sauce, and top with shredded cheese.
- Bake in preheated oven for 20 minutes.
*Make ahead directions!
- Prepare enchiladas as above, including baking step. Let cool, then cover tightly with foil. Store in refrigerator or freezer.
- To reheat from refrigerator, keep foil on and bake at 350 degrees for about 30 minutes.
- To reheat from freezer, keep foil on and bake at 350 degrees for about 45 minutes.
- You can also wrap and freeze enchiladas individually, heating in microwave for about 2-3 minutes.
Very Mild Homemade Enchilada Sauce for Kids
- ¼ cup canola oil
- 2 tablespoons whole wheat flour
- ½ tablespoon chili powder
- 1 clove garlic, minced
- 2 tablespoons onion, minced
- 1 (8 oz.) can tomato sauce
- 1 ½ cups water
- ¼ teaspoon cumin
- ½ teaspoon salt
- Heat oil in a skillet over medium heat.
- Stir in onions and cook for one minute.
- Add garlic and cook an additional minute.
- Stir in flour and chili powder. Cook until flour is lightly browned, about one more minute, whisking constantly.
- Slowly add tomato sauce, water and cumin, whisking until smooth.
- Cook over medium heat for 10 minutes, or until thickened.
- Add salt.
Easy Crock Pot Shredded Chicken
- 1 pound boneless, skinless chicken breast
- 1 cup chicken broth
- ½ cup diced onion (optional)
- 1 clove garlic (optional)
- Spray crock pot with light coat of oil.
- Add all ingredients.
- Cook on low for about 6 to 8 hours.
*For more flavor, may add 3 tablespoons taco seasoning, or replace broth with jar of salsa.
**Shredded chicken with juices freezes well for future use.
- 1 head cauliflower
- ½ cup chicken or vegetarian broth
- Cut cauliflower into 1 inch florets or chunks.
- Steam either in microwave or on stove until fork tender, about 6-8 minutes.
- Puree cauliflower and broth in food processor or blender.
- Use in recipe, and freeze extra for later use by spooning into ice cube trays. Transfer to container or freezer bag when frozen.