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Home » Creative Recipes » Main Dishes » Mexican Chicken Enchiladas Rancheras Recipe

Overhead close up of Enchiladas Rancheras topped wtih cheese sour cream, avocados, jalapenos, and chopped cilantro.

Mexican Chicken Enchiladas Rancheras Recipe

BY: Michele
PUBLISHED: Nov 2, 2023
UPDATED: Jun 11, 2025
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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
  • Ingredient Notes and Substitutions
  • How To Make Enchiladas Rancheras
  • Recipe Tips
  • Variations
  • What To Serve With Enchiladas Rancheras?
  • FAQs
  • More Enchilada Recipes
  • Recipe
  • Equipment
  • Reviews

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?

  • Mexican Rice / Spanish Rice
  • Instant Pot Refried Beans or Instant Pot Black Beans
  • Skillet Queso or Restaurant Style Salsa Roja
  • Sopapilla Cheesecake Bars or Grandma’s Rice Pudding

FAQs

How Do I Store Leftover Enchiladas Rancheras?

Place the enchiladas in an airtight container and refrigerate for up to 3 to 5 days.

Can I Freeze Enchiladas Rancheras?

Yes. Place the enchiladas in a freezer-safe, airtight container and freeze for up to 3 months.

Can I Make Enchiladas Rancheras Ahead of Time?

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

  • Tex-Mex Enchiladas
  • Enchiladas Rojas
  • Green Chile Chicken Enchiladas
  • Enchiladas Suizas

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

Overhead close up of Enchiladas Rancheras topped wtih cheese sour cream, avocados, jalapenos, and chopped cilantro.
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Enchiladas Rancheras Recipe

Juicy chicken, melty cheese, and a bold homemade ranchero sauce come together in these easy, flavor-packed Enchiladas Rancheras—no cans, just real Mexican flavor!
Course Main Dishes
Cuisine Mexican
Keyword enchiladas rancheras
Prep Time 30 minutes minutes
Cook Time 30 minutes minutes
Total Time 1 hour hour
Servings 6
Calories 314kcal
Author Michele @ Flavor Mosaic

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
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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

Calories: 314kcal | Carbohydrates: 30g | Protein: 18g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 751mg | Potassium: 448mg | Fiber: 5g | Sugar: 4g | Vitamin A: 881IU | Vitamin C: 16mg | Calcium: 214mg | Iron: 2mg

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

  • Large Pot
  • Large skillet
  • Sharp knife
  • Blender or Potato masher

Filed Under: Bake, Chicken, Cinco De Mayo, Dinner Recipes, Enchiladas Recipes, Evergreen Recipes, Main Dishes, Mexican Recipes, Tex-Mex Recipes

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author and content creator. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot and Air Fryer recipes and Italian, Southern and Mexican cuisines.  Contact: [email protected].

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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes.
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