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!
Servings 6
Calories 314kcal
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.
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
