Enchiladas Rancheras Recipe
Two (2) shredded cheese enchiladas topped with your choice of protein, onions and bell peppers finished with our ranchera salsa. Served with Mexican rice, lettuce, crema and pico de gallo.
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Ingredients
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Enchiladas
Sides
Method
Enchiladas Preparation
- 1
- 2
Assemble the enchiladas
Take a corn tortilla and fill it with a couple of tablespoons of shredded cheese and the cooked protein. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- 3
Top with salsa
Pour ranchera salsa over the rolled enchiladas, ensuring they are well covered.
- 4
Bake
Preheat your oven to 350°F (175°C) and bake the enchiladas for about 20 minutes, or until the cheese is melted and bubbly.
Serving
- 5
Prepare the sides
While the enchiladas are baking, prepare the Mexican rice according to package instructions.
- 6
Plate the dish
Serve the enchiladas hot, garnished with shredded lettuce, a dollop of crema, and a side of pico de gallo.
