Enchiladas Rancheras Recipe
Two cheese enchiladas smothered in our ranchera sauce, topped with sauteed mushrooms, veggies & melted cheese
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Ingredients
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Enchiladas
Method
Preparation
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add diced onion, bell peppers, and mushrooms, sautéing until softened, about 5-7 minutes. Season with salt and black pepper to taste.
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of ranchera sauce on the bottom. Take each corn tortilla, fill it with sautéed vegetable mix and a sprinkle of shredded cheese, then roll it up and place seam-side down in the baking dish.
Add Sauce and Cheese
Once all enchiladas are in the dish, pour the remaining ranchera sauce over the top, ensuring they are well covered. Sprinkle the remaining shredded cheese on top.
Bake
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve
Remove from the oven, garnish with fresh cilantro, and serve hot.
