Enchiladas Rancheras Recipe
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
6
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Calories
314 kcal
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Course
Main Course
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Cuisine
Mexican
Enchiladas Rancheras Recipe
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These delicious enchiladas are made with tender chicken, melted cheese, and rolled in warm tortillas. The real star of the show, however, is the flavorful ranchera sauce that gives the dish its unique and rich taste. If you're looking to satisfy your cravings for authentic Mexican cuisine,
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Ingredients
Ranchero Sauce:
- 4 large tomatoes
- 1-2 jalapeno peppers or serranos
- 1 cup chopped onion
- 2 garlic cloves
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 cup water reserved from boiling tomatoes
Enchiladas:
- 2-3 tablespoons oil
- 12 corn tortillas
- 1 ½ cups shredded cooked chicken rotisserie
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 cup shredded monterrey jack cheese
- Optional Toppings: Queso fresco cilantro, avocado, shredded lettuce, sliced onions
Instructions
Ranchero Sauce:
- Core the tomatoes and remove the stem and seeds of the peppers. Place the tomatoes and peppers in a pot and cover with water. Simmer over medium high heat for 5 to 10 minutes until the tomatoes are soft.
- Reserve a ½ cup water from the tomatoes and spoon the tomatoes and peppers into a blender. Add the onion, garlic, oregano, cumin, salt and water and blend until smooth.
- Pour the sauce back into the pot and simmer for 10 more minutes.
Enchiladas:
- Heat the oil in a skillet until sizzling. Heat a tortilla for 5 seconds and carefully turn it over for 5 seconds, continue with the remaining tortillas. Keep the tortillas warm.
- Dredge a tortilla through the sauce making sure both sides are covered.
- Heat the chicken in the microwave for 2 minutes, then season with cumin and salt. Spread some chicken and cheese in a tortilla and roll up. Place the tortilla seam side down in a large pan. Repeat until all the tortillas have been filled and rolled. (You can serve now, or bake at 375° for 15 minutes.)
- Top with your favorite toppings before serving.
Notes
- Tips: You can pour the sauce over your enchiladas, or dip your tortillas in the sauce before adding the chicken and cheese and rolling them up. The tortillas will be hot and can be served as soon as they are filled and rolled, or you can bake in the oven for 10 minutes to heat through.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
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Calories
314kcal
(16%)
Carbohydrates
30g
(10%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
43mg
(14%)
Sodium
751mg
(31%)
Potassium
448mg
(13%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
881IU
(18%)
Vitamin C
16mg
(18%)
Calcium
214mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 43mg | 14% |
| Sodium | 751mg | 31% |
| Potassium | 448mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 881IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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