Nana’s Lupitas La Jolla Enchiladas

I’ve talked about what an amazing cook my grandma is but I haven’t told you that her story is even more incredible. Back in the 60’s she immigrated from Mexico as a single mother with three small children and $20 to her name. Her story is one of true grit, determination, strength and faith. She opened up Lupita’s La Jolla not just because she expressed love through food, but also because she had to provide for her kids and had no option to fail. She would start her days before sunrise to gather and prep ingredients and work endless hours to make ends meet. There’s no one I love or respect more. So, I know you’ll love this recipe as much as I do! Here’s a video on exactly how my Nana and I make these.

What You'll Need:

+ 8 dried California Chiles

+ 32 oz. chicken broth

+ 14 oz. tomato sauce (approximately two small cartons del fuerte)

+ 2 cloves garlic

+ 2 tsp. salt

+ ½ tsp. pepper

+ 1tsp. paprika

+ ½ tsp. chili powder

+ ¼ tsp. cumin

+ Pinch granulated garlic

+ 14 corn tortillas

+ 1 roasted chicken, shredded (we use rotisserie to make it easy and use the drippings in the sauce)

+ 1 ½-2 cups freshly grated jack or colby jack

+ Avocado oil (or any neutral oil) for frying

+ ¼ cup flour dissolved in 8 tbsp. cold water


1. Remove stems and seeds from dried chiles and rinse clean. In a pot, bring water to a boil and add chiles. Cook until tender, approx 5 min.

2. In a blender, add chiles, chicken broth, chicken drippings (optional), tomato sauce, garlic, and all other seasonings. Blend until smooth. Strain mixture through a sieve directly into pot. Bring to a boil and stir occasionally.

3. Lower heat and add flour slurry while constantly and quickly whisking to prevent clumping. Bring to a boil and cook for approx 15 min. Strain mixture again.

4. Quickly dip tortillas in hot oil and stack on separate plate.

5. Assemble and bake at 400 for 15 min or until cheese is melted. Enjoy!

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