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Enchiladas Rancheras Recipe
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Enchiladas Rancheras Recipe

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,

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6
Calories: 314 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Ranchero Sauce:
  • 4 tomato large
  • 1-2 jalapeno pepper or serrano pepper
  • 1 cup onion chopped
  • 2 garlic cloves
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin ground
  • 1 teaspoon salt
  • 1/2 cup water reserved from boiling tomatoes
Enchiladas:
  • 2-3 tablespoons neutral cooking oil generic cooking oil
  • 12 corn tortillas
  • 1 ½ cups chicken rotisserie, shredded, cooked
  • ½ teaspoon cumin ground
  • ½ teaspoon salt
  • 1 cup Monterey jack cheese shredded
  • queso fresco cilantro, avocado, shredded lettuce, sliced onions, optional toppings

Instructions

Ranchero Sauce:
    Cup of Yum
  1. 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.
  2. 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.
  3. Pour the sauce back into the pot and simmer for 10 more minutes.
Enchiladas:
  1. 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.
  2. Dredge a tortilla through the sauce making sure both sides are covered.
  3. 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.)
  4. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 314

% 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.