Who doesn’t want a delicious pan of saucy and crispy edged enchiladas for dinner? These cheesy red chili sauce enchiladas are the perfect weeknight meal or add beans and rice and it’s a perfect weekend meal!
My friend Roxy told me about her Mom Toni’s enchiladas and I was so excited to make them only in a gluten free version.
We got together one Friday night with our friend Aimee and whipped these delicious morsels up! It was truly a team effort and I loved doing it.
What Do You Need to Make These?
To make these famous enchiladas you will need a few ingredients:
1 can Las Palmas Red Chili Sauce
1/4 Cup of Cornstarch
3 Cloves of fresh Garlic minced
1/4 Cup of Oil- I used Avocado
1 TSP Cumin
1/2 Can Water (about 1 cup)
5-6 Green Onions chopped
1 Pkg Monterrey Jack Cheese- Shredded
2 Small Cans of sliced Black Olives
2 Dozen Guerrero Corn Tortillas (or any gluten free version you like)
Oil to fry the Tortillas- once again I used Avocado
1 Rotisserie Chicken Shredded
Plus any other toppings you would like to add 🙂 Such as sour cream, etc. I personally don’t think they need anything else at all! Besides a fork…hehe.
How Do I Make These?
These famous Enchiladas are really easy to make with just a few easy steps. To begin, I make a little tin foil pocket to put the tortillas in once they are fried to keep them warm.
Heat a skillet over medium heat and drizzle with a little oil. Toast your tortillas on each side. Place them into the pocket to keep warm.
Mix together in a bowl the cheese, green onions, olives and 1/2 of the garlic
In another pan, heat 1/4 cup of oil and make a rue with the cornstarch. Cook it for a few minutes to thicken. Stir in the red chili sauce and combine to make it thick. Add the water until it is a nice consistency. It should be like a chowder consistency not play-dough. If it is too thick add more water to thin it out. Add the rest of the garlic. Stir.
NOW FOR THE FUN PART!
It’s time to assemble your delicious enchiladas! Bake them and then the best part! EAT them!
Step one- take a fried tortilla and dip it into the sauce and coat it well on both sides.
Place it on a plate and put some chicken and cheese mixture inside. Roll it up and put it seam side down on a baking sheet. We used a cookie sheet.
Continue until all of your tortillas are used.
Spoon a little more sauce on top of each enchilada. Top with additional cheese and an olive. To make it look pretty.
Bake in a 375 degree oven for 10-15 minutes or until the cheese is melted and the edges are a little crispy on the tortillas.
Eat them how they are or serve with rice and beans!
Aren’t They The Cutest?
I am super thankful for both of these ladies sharing their recipe with me! I loved making them 🙂
Here Are Some Other Recipes You Might Like:
Here is the recipe for my famous refried beans..
Pin THIS NOW Make It Later!
Here’s The Video of Us Making This Recipe:
Here’s The Recipe!
Toni and Roxy’s Famous Enchiladas
- 1 Can Las Palmas Red Chili Sauce
- 1/4 Cup Cornstarch
- 3 Cloves of Garlic minced
- 1/4 Cup Avocado Oil to fry the tortillas in
- 1 TSP Cumin
- 1/2 Can Water (About 1 cup) for the sauce
- 5 Green Onions Chopped
- 1 Pkg Monterrey Jack Cheese Shredded
- 2 Cans Sliced Black Olives Small cans
- 2 Doz Guerrero Corn Tortillas or any other GF corn tortilla
- 1 Rotisserie Chicken Shredded
- Heat a skillet to medium heat. Drizzle with Avocado oil and toast the tortillas on each side. Put into a foil pocket to keep warm. Set aside.
- In another pan, heat the avocado oil on medium heat for a few seconds. Make a rue with the avocado oil and cornstarch. Cook for a few minutes. Add the water until it is a nice thick consistency. It should be like chowder not play dough. Stir in the Chili sauce, cumin and garlic.
- In a bowl, combine cheese, green onions, black olives and garlic. Set aside.
- Put the shredded chicken in a bowl.
- Lay out your sheet pan because you are ready to assemble.
- Dip a tortilla into the sauce and coat it well on both sides.
- Place it on a plate. Put some Cheese filling and chicken on the inside. Wrap it up and place it seam side down on the sheet.
- Continue until all the tortillas are used.
- Spoon more sauce over the top of each enchilada and top with additional cheese and an olive on each enchilada.
- Bake in a 375 degree oven for 10-15 minutes until the cheese is melted and the edges are crispy.