Enchiladas Rancheras

Ingredients

Fresh cilantro

1/4 cup, chopped (for garnish)

Cheddar cheese

2 cups, shredded

Vegetable oil

2 tablespoons

Salt

to taste

Pepper

to taste

Chili powder

1 tablespoon

Cumin

1 teaspoon

Chicken broth

1 cup

Tomato sauce

1 1/2 cups

Garlic

2 cloves, minced

Onion

1 medium, chopped

Corn tortillas

10-12

Chicken breast

2 cups, cooked and shredded

Instructions

1. Preheat the oven to 375°F (190°C).
2. 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.
3. 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.
4. In a separate saucepan, combine the tomato sauce and chicken broth. Bring to a simmer over medium heat, stirring occasionally.
5. 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.
6. Roll each tortilla tightly and place seam-side down in a greased baking dish.
7. Continue with the remaining tortillas and filling until all are used.
8. Pour the remaining ranchera sauce over the top of the enchiladas, ensuring they are evenly coated.
9. Sprinkle the shredded cheddar cheese generously over the enchiladas.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh cilantro before serving.