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Skip the canned enchilada sauce! These authentic Enchiladas Rancheras are all about bold flavor from a homemade ranchero sauce made with fresh tomatoes, garlic, and jalapeños.
It's smoky, spicy, and way easier than it sounds. Add juicy chicken, melty cheese, and warm tortillas, and you’ve got an authentic Mexican dinner that beats takeout every time.
It is likely to become one of your favorite Mexican Food Dishes, as well as Enchiladas Recipes!
Table of Contents
Why You’ll Love This Recipe
- Big, bold flavor - The homemade ranchera sauce is smoky, spicy, and made from real ingredients-no cans required.
- Simple ingredients - You probably already have most of these in your kitchen.
- Fast & flexible - Ready in about an hour and perfect for using up leftover chicken or turkey.
- Customizable toppings - From queso fresco to avocado, make it your own!
Ingredient Notes and Substitutions
I discuss the main ingredients here. For the full ingredient list with quantities, scroll down to the recipe card.
Tomatoes:
Fresh, ripe tomatoes give the ranchero sauce its rich flavor. If you're short on time, you can substitute one (15-ounce) can of whole peeled tomatoes-just drain slightly before blending.
Jalapeños or Serranos:
Use jalapeños for mild to medium heat, or serranos if you like it spicier. No fresh chiles? Sub in canned green chiles or a pinch of red pepper flakes for a backup option.
Mexican Oregano:
This adds earthy, citrusy depth. If you don't have it, regular oregano works in a pinch-just use a tiny bit less.
Corn Tortillas:
Corn gives the dish its authentic texture and flavor, but you can use small flour tortillas if needed. Just know they'll be softer and a bit less sturdy when dipped in sauce.
Chicken:
Leftover rotisserie chicken is perfect and saves time. Turkey works great, too-especially after the holidays.
Cheese:
Monterrey Jack melts beautifully and adds creaminess. A Mexican blend or even mozzarella can step in if needed.
Optional Toppings:
Queso fresco, cilantro, avocado, onion, jalapeños-customize with what you have on hand or skip for simplicity. Want more heat? Add a drizzle of hot sauce!
How To Make Enchiladas Rancheras
Ranchero Sauce:
Core the tomatoes and remove the stems 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.
Pour the sauce back into the pot and simmer for ten more minutes.
Reserve 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.
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.
Recipe Tips
- Control the heat - Use serranos for more spice, or remove pepper seeds to keep it mild.
- Skip the bake if you’re short on time - These are delicious straight from the skillet.
- Make it yours - Try it with turkey, just cheese, or your own favorite toppings.
Variations
- Cheese Enchiladas Rancheras - Skip the chicken and double the cheese.
- Turkey Enchiladas Rancheras - Great for leftover holiday turkey.
What To Serve With Enchiladas Rancheras?
FAQs
Place the enchiladas in an airtight container and refrigerate for up to 3 to 5 days.
Yes. Place the enchiladas in a freezer-safe, airtight container and freeze for up to 3 months.
Yes, you can cook and shred the chicken ahead of time. You can also make the ranchera sauce ahead of time and refrigerate it until you are ready to serve. Reheat it on medium heat in a medium saucepan on the stove until heated through.
More Enchilada Recipes
Smoky, cheesy, and packed with flavor-these Enchiladas Rancheras are your new go-to for easy, authentic Mexican comfort food.
Try 'em, love 'em, and don't forget to leave a rating, comment, and share! 🌶️🧀🌮
Recipe
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.
Equipment
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