In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic, canned tomatoes, green chilies, ground cumin, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.

Prepare the Ranchero Sauce

Preheat the oven to 350°F (175°C). In a separate bowl, mix shredded cheese with a pinch of salt and pepper. Heat the corn tortillas in a dry skillet until warm. Spread a portion of the cheese mixture on each tortilla, roll them up, and place them seam-side down in a baking dish.

Prepare the Enchiladas

Pour the prepared Ranchero sauce over the enchiladas, ensuring they are well covered. Sprinkle any remaining cheese on top. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Assemble and Bake

Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Serve

corn tortillas

shredded cheese (cheddar or Mexican blend)

cheese enchilada

Recipe information

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