Teresa's Recipes
Enchiladas Rancheras
Enchiladas Rancheras are a beloved traditional Mexican dish celebrated for their vibrant flavors and comforting textures. These delicious rolled tortillas are filled with tender, seasoned chicken and generously smothered in a savory ranchera sauce, topped with melted cheddar cheese. Each bite is a fiesta of taste, perfect for family gatherings or a cozy dinner at home. Originating from the heart of Mexico, enchiladas have a rich history, evolving from simple tortillas to a beloved dish that showcases regional ingredients and culinary artistry.
Ingredients
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 2 cups, shredded Cheddar cheese
- 2 tablespoons Vegetable oil
- to taste Salt
- to taste Pepper
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 cup Chicken broth
- 1 1/2 cups Tomato sauce
- 2 cloves, minced Garlic
- 1 medium, chopped Onion
- 10-12 Corn tortillas
- 2 cups, cooked and shredded Chicken breast
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 420
- Fat: 18g
- Carbs: 38g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Stir in the shredded chicken, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes until the chicken is heated through and well combined with the spices.
- In a separate saucepan, combine the tomato sauce and chicken broth. Bring to a simmer over medium heat, stirring occasionally.
- Dip each corn tortilla into the simmering sauce for about 10-15 seconds to soften them. Remove and place a spoonful of the chicken mixture in the center of each tortilla.
- Roll each tortilla tightly and place seam-side down in a greased baking dish.
- Continue with the remaining tortillas and filling until all are used.
- Pour the remaining ranchera sauce over the top of the enchiladas, ensuring they are evenly coated.
- Sprinkle the shredded cheddar cheese generously over the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Tips
- For an extra kick, add diced jalapeños to the chicken filling.
- You can substitute the chicken with shredded beef or beans for a vegetarian option.
- Serve with a side of Mexican rice and refried beans for a complete meal.