top of page


This is the traditional "rojo" style enchiladas. It's an easy recipe for a weeknight meal, or to feed a crowd on a special occasion.


Recipe Image

12 La Tapatia or Sol de Oro Yellow Corn Tortillas
4 cups of Red Enchilada Sauce (see recipe below)
3 cups of shredded cheese (any kind & add more or less, as desired)
1 pound of cooked filling (you choose...tofu, veggies, beef, pork, or chicken!)
Cooking spray
For Garnish: shredded lettuce, parmesan cheese, sliced onions

Red Sauce Ingredients
(Short on time? There's no shame in using store bought sauce;)
2 tbsp vegetable oil
4 tbsp flour
3 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp oregano
2 cups chicken broth


For Red Sauce:

1. Add the oil to a pot over medium heat. You'll create a roux by adding the flour to the oil and briskly whisking together for 1-2 minutes. Be careful not to burn the roux. (A burnt roux will create a bitter sauce!)

2. Add chili powder, garlic powder, salt, and oregano. Mix well. The roux will begin to get lumpy.

3. Add chicken broth and whisk well. Your roux will begin to smooth out. Simmer for 10-15 minutes. Stir gently a few times but let sauce thicken.

4. Sauce can be made ahead of time and stored overnight in refrigerator. OR you can double or triple the batch and store in freezer for up to 3 months.

*If you're going to double the batch, we suggest making an extra dozen enchiladas and freezing those until ready to use.

For Enchiladas:

Preheat oven to 375 degrees.

1. Set up an assembly line with your comal (for heating the tortilla), your warm sauce (let it cool a little so you don't burn your hands!), a pie pan, the shredded cheese, and your casserole baking dish (add a light spray of cooking spray to dish).

2. Begin by slightly warming your tortilla. As it warms, pour a bit of sauce into the pie pan.

3. Quickly Dip your tortilla in the warm suace, then place it in the pie pan. Add your filling to the center of tortilla, sprinkle a bit of cheese on the filling, and finish it off with a quick drizzle of sauce.

4. Roll the corn tortilla and gently place into the casserole dish.

5. Continue filling each tortilla.

6. Pour any remaining sauce over the top of the enchiladas and sprinkle with remaining cheese.

7. Spray a sheet of foil with cooking spray and cover enchiladas.

8. Bake on center rack for 30 minutes. Uncover and bake for 3-5 minutes.

9. Remove from oven and let sit for 10 minutes before serving.

10. Garnish as desired.

bottom of page