Enchiladas Rojas



  • 4 cups of Laterra Sinaloa Mexican Red Sauce
  • 5 oz olive oil
  • 12 corn tortillas
  • 1lb chicken breast, cooked and shredded
  • 3 oz onion, finely chopped
  • 5 oz sour cream
  • 7 oz fresh cheese, crumbled
  • Salt to taste


Fry the corn tortillas lightly and remove excess oil.

Dip each tortilla lightly in the Laterra Red sauce, spread a little of the shredded chicken, roll up and place in deep baking tray.

Pour the remaining sauce over the rolled tortillas and bake for 15 minutes at low heat.  Spread with sour cream and sprinkle them with the cheese.

Serve immediately and enjoy!