Enchiladas Rancheras

Published on August 9, 2011

An enchilada is a corn tortilla rolled around a filling of meat, fish, cheese, beans, or potatoes with a pureed chili pepper sauce. Enchiladas Rancheras are enchiladas with a chunky Mexican ranch style sauce made with tomatoes, onion and a variety of peppers. It’s a delicious change from the traditional chili pepper enchiladas sauce.

ingredients for enchiladas rancheros

Enchiladas Rancheras

Rancheras Sauce

Ingredients
Instructions

Saute onion,garlic, celery and green pepper in oil for 5 minutes. Add cumin, oregano, salt and pepper and stir 1 minute. Add crushed tomatoes, salsa and water. Turn heat down and simmer for 30 minutes.

Enchiladas

Ingredients
Instructions

Fry  tortillas in oil and drain on paper towels. Cut jack cheese and cheddar cheese into 16 ‘fingers’ with enough cheese leftover for 1 cup of grated cheese topping. Spread 1 cup of sauce in the bottom of a large casserole. Fill the tortillas with one of each finger of cheese and the chicken pieces and lay them on the sauce. Spread the remaining sauce on top. Cover casserole with foil and bake in a 350 degree oven for 25 minutes. Remove the foil, sprinkle with the grated cheese and return to the oven for 5 minutes or until the cheese melts.

Serve with sour cream, sliced black olives, sliced green onions, cilantro, Spanish flavored rice and beans.

Spanish Rice Ingredients

Spanish Brown Rice

Ingredients

Instructions

Preheat oven to 350 degrees. Rinse rice and dry on paper towels. Spread on a cookie, set in the oven and turn oven off. Let dry in oven for 30 minutes. Thinly slice the white part only of the green onions and put with the chopped jalapeño and garlic. Thinly slice the green onion tops and set them in a dish in the refrigerator. Melt butter in a saucepan with tight fitting lid on medium heat. Add rice and stir to coat all the kernels (this will keep the rice kernels from sticking to each other.),  Add the green onion whites, jalapeño and garlic. Saute for 5 minutes. Add the cumin, paprika and salt and sauté 30 seconds. Add the chicken broth and tomato paste. Stir until blended. Bring to boil, reduce heat, cover and cook for 35 minutes. Do not disturb  lid. Remove from heat, keeping tightly covered and lest rest for 10 minutes. Fluff rice with a fork. Sprinkle with reserved green tops.

black beans

Black Beans

Ingredients

Instructions

Saute onion, garlic and jalapeño until translucent, about 5 minutes. Add beans and cilantro and cook until hot. Season with salt.

green pepperscilantro
stack of celeryspicy peppers
enchiladas rancheros