Nothing says “Fall comfort food” more than a pan of piping hot enchiladas. Here, we share with you our grandmother and founder, Mary Tamayo’s, original recipe. You can find the dried chiles for the red sauce at any Mexican market and if you are running short on time, feel free to use canned enchilada sauce and a rotisserie chicken!

Prep time: 15 minutes | Cook time: 1 hour


Red sauce

4 ounces dried chile California
4 ounces dried chile pasilla
1-1/2 ounces dried chile guajillo
2 (32-ounce) cartons chicken broth
1/2 medium yellow onion, roughly chopped
1 tablespoon salt
1/2 teaspoon oregano
4 cloves whole garlic, peeled

Remaining ingredients

2 tablespoons salt
1 bay leaf
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon black pepper
2 pounds boneless, skinless chicken breasts
2 Packages of La Tortilla Factory Hand Made Style Tortillas White Corn, Grande
1 cup Canola oil
1/2 yellow onion, diced
1 (8-ounce) package shredded light Cheddar cheese
1 bunch green onions, thinly sliced
1 (56-ounce) can sliced black olives (optional)
1/2 bunch cilantro, chopped (optional)
Garnish ideas: guacamole, sour cream


Preheat oven to 400F.

To prepare red sauce, place chiles on a baking sheet. Toast chiles in oven 5-7 minutes. When cool enough to handle, de-stem chiles, making sure to save seeds. Combine chiles, seeds and remaining red sauce ingredients in a large stock pot; bring to a boil. Reduce heat, and simmer 15 minutes. Working in batches, place red sauce in a blender. Remove center piece of blender (to allow steam to escape); secure blender lid. Place a clean towel over opening in blender (to avoid splatters). Blend until smooth. Transfer pureed sauce to a bowl. Repeat with remaining sauce. Set aside.*

Lower oven temperature to 350F.

Fill a large stock pot three-quarters full with water. Add salt and bay leaf; bring to a boil. Carefully add chicken to pot. Reduce heat and gently simmer until chicken is no longer pink in the center. Do not overcook. When chicken is cool enough to handle, shred it with your fingers. Season chicken with cumin, garlic powder and pepper; set aside.

Place red sauce in a pan large enough to lay a tortilla flat. Heat Canola oil in a separate frying pan. Using tongs, dip each tortilla into oil for about 1 minute and then immediately into red sauce, coating well on each side.

Lay dipped tortillas on a flat work surface. Lay chicken in the center of each tortilla and top with yellow onion, olives and half of the cheese. Roll and place seam side down in a casserole dish. Secure each enchilada with a toothpick, if needed. Pour remaining red sauce over top and sprinkle with remaining cheese. Bake 15-20 minutes or until bubbly and brown. Garnish with green onions and/or cilantro. Serve with guacamole and sour cream, if desired.

Number of Servings: 6-12

*To prepare red sauce up to 3 days in advance, cool and refrigerate. Warm sauce in a large saucepan and proceed with recipe.

Per Enchilada
Calories: 470 | Total fat: 17 grams | Total carbohydrates: 43 grams | Dietary fiber: 7 grams | Protein: 39 grams