My friend Roxy shared her Mom's Famous Enchilada recipe with me and I am sharing it with you! They are so delicious.. good luck eating just one!
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 Enchiladas?
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 Delicious Enchiladas?
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 recipes with me! I loved making them!
Here Are Some Other Recipes You Might Like:
My Almost Famous Refried Beans
Pin THIS NOW Make It Later!
Here’s The Video of Us Making This Recipe:
Here’s The Recipe for Toni and Roxy’s Famous Enchiladas!
Toni and Roxy’s Famous Enchiladas
Delicious sheet pan enchiladas that are perfect for any night of the week!
Best Wishes for Gluten Free Dishes!
I am so glad you are here!