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Toni and Roxy's Famous Enchiladas

Delicious sheet pan enchiladas that are perfect for any night of the week!
Course Dinner
Cuisine Mexican


  • 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.