Authentic Mexican Enchiladas Rancheras Recipe

Recipe By Slurrp

This authentic enchiladas rancheras dish combines two wonderful genuinely Mexican foods; stove-top enchiladas and ranchera sauce. The sauce gives a yummy tomato flavour and is delicious when served over these cheese-stuffed enchiladas that are cooked in the traditional way in a pan, not baked in the oven. It is best served with Mexican rice and beans. 

5
28 Rating -
Rate
Vegdiet
1hr total
30minsPrep
30minsCook
1hr total
30m.Prep
30m.Cook
Authentic Mexican Enchiladas Rancheras
plan
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ingredients serve

Ingredients for Authentic Mexican Enchiladas Rancheras Recipe

  • 1/4 Dried red chile
  • 1/2 tablespoon Cooking Oil
  • 1/4 Small white onion
  • 3/4 pound 1. 3 kilograms ripe red tomatoes
  • 1/4 Green Bell Pepper
  • 3/4 Cloves of fresh garlic
  • 1/4 cup Vegetable Broth
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Dried mexican oregano
  • dash Dash Salt
  • dash Dash pepper
  • 0.13 cup Approximately cooking oil
  • 2 Corn Tortillas

Directions: Authentic Mexican Enchiladas Rancheras Recipe

Cooking Direction

  • Place dried red chile in a bowl and cover with hot water. Soak for 10 to 20 minutes. When chile is softened, remove the stem. Cut the chile lengthwise. Use a spoon to scrape out the seeds and white stringy areas and discard. Cut chile into long pieces about 1/4 inch across, and then cut the strips into 1/4-inch-size pieces.
  • Heat two tablespoons of oil in a large saucepan over medium heat. Add onion and pepper and cook until they begin to soften, about 3 minutes. Add tomatoes, chile, garlic, cumin, and oregano and cook for an additional five minutes, stirring. Add salt and pepper to taste. Cover the pan and keep it over low heat to stay warm while you prepare the tortillas.
  • Add remaining cooking oil to a medium-sized frying pan to coat the bottom. Heat cooking oil over medium-high heat. Place a tortilla in the hot oil and cook for about 10 to 15 seconds. Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds. Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
  • Remove it from the pan and place on absorbent paper to absorb some of the oil. Wrap one side over cheese, and then the other side, so that cheese is now rolled up inside of the tortilla. Quickly cook another tortilla and cheese, transfer to paper towels, and then place on a serving plate. Repeat the process until all tortillas have been cooked.

Cooking Tips

  • If you prefer a smooth version of the sauce, you can use a handheld immersion blender to blend it in the pan until it reaches your desired consistency.

Serving and Storage

  • To serve, pour about 1/2 cup of sauce over pairs of enchiladas. These enchiladas are great plain or topped with cream, guacamole, and/or a sprinkle of chopped fresh onions and fresh cilantro leaves. Serve alone on the plate alongside some Mexican rice and/or beans.
Nutrition
value
496
calories per serving
42 g Fat13 g Protein16 g Carbs9 g FiberOther

Current Totals

  • Fat
    42g
  • Protein
    13g
  • Carbs
    16g
  • Fiber
    9g

MacroNutrients

  • Carbs
    16g
  • Protein
    13g
  • Fiber
    9g

Fats

  • Fat
    42g

Vitamins & Minerals

  • Calcium
    91mg
  • Iron
    2mg
  • Vitamin A
    3210mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    102mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    143mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    78mg
  • Manganese
    2mg
  • Phosphorus
    144mg
  • Selenium
    8mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp