Enchiladas Rancheras Recipe
Two cheese enchiladas, topped with carnitas, bell peppers, & onions. Served with rice and beans (Vegetarian version available).
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Ingredients
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Enchiladas
Rice and Beans
Method
Preparation of Enchiladas
- 1
- 2
Assemble the Enchiladas
Take a corn tortilla, place a couple of tablespoons of shredded cheese in the center, and a few spoonfuls of the sautéed onions and bell peppers. Optionally, add a spoonful of carnitas for the non-vegetarian version.
- 3
Roll the Enchiladas
Roll the tortilla tightly to enclose the filling and place seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- 4
Add Sauce and Cheese
Pour enchilada sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
Cooking
- 5
Bake the Enchiladas
Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Prepare Rice and Beans
Serving
- 8
Plate the Dish
Serve the enchiladas on a plate alongside rice and beans. Garnish with cilantro and serve lime wedges on the side.