Name: La Mezcalita (Mexican Restaurant)s Enchiladas Rancheras Dinner Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 3 units corn tortillas (6-inch); 1.25 cups cooked shredded chicken or beef (your choice); 0.25 cups white onion (finely chopped); 1 tsp garlic (minced); 2 tbs vegetable oil (for softening tortillas and sautéing); 0.5 tsp dried oregano; 0.25 tsp ground cumin; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1.25 cups store-bought or homemade red enchilada sauce; 0.25 cups chicken or vegetable broth (if thinning sauce); 1 tbs vegetable oil; 1 tsp all-purpose flour (to thicken, optional); 1 cups shredded Mexican blend or cheddar cheese; 2 tbs crumbled queso fresco (optional); 1 tbs fresh cilantro (chopped, optional); 0.5 cups long-grain white rice (uncooked); 1 cups water; 0.5 tbs vegetable oil; 0.125 tsp salt; 1 tbs tomato (finely diced) or 1 tbsp tomato sauce (optional for color); 0.5 cups canned refried beans; 2 tbs water or broth; 0.125 tsp salt (to taste); 0.5 tbs oil or butter (to warm beans); 1 tbs sour cream or Mexican crema; 1 units lime wedges

Method

Prepare filling & tortillas

Make the filling

In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Add the finely chopped onion and sauté 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the shredded cooked meat, dried oregano, ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Stir to combine and heat through 2–3 minutes. Remove from heat and keep warm.

Soften the tortillas

In a separate small skillet, heat 1 tablespoon vegetable oil over medium-high. Briefly fry each corn tortilla 10–15 seconds per side until pliable but not crisp (you want them soft enough to roll). Transfer tortillas to a plate lined with paper towel and keep covered with a clean kitchen towel to stay warm and pliable. Alternatively, warm tortillas wrapped in damp paper towels in the microwave 20–25 seconds.

Red Sauce & Assembly

Prepare the sauce

Pour 1 1/4 cups prepared red enchilada sauce into a small saucepan. If sauce is very thick, whisk in up to 1/4 cup broth or water to reach a spoonable consistency. Warm over medium-low heat for 3–4 minutes. If you want a slightly thicker, silkier sauce, heat 1 tablespoon oil in the pan, whisk in 1 teaspoon flour for 30 seconds, then slowly whisk in the sauce and warm until slightly thickened.

Assemble the enchiladas

Preheat oven to 375°F (190°C). Lightly coat the bottom of a small baking dish (about 8x6 or similar) with a thin layer of warmed enchilada sauce. Working with one tortilla at a time, dip or spoon sauce over both sides of the warmed tortilla to coat. Place about 1/3 cup of the meat filling along the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish (three rolled enchiladas total). Repeat for all three.

Top and bake

Spoon remaining warm enchilada sauce evenly over the three rolled enchiladas so they are well covered. Sprinkle 1 cup shredded Mexican blend evenly on top. Bake in the preheated oven 12–15 minutes, until cheese is melted and sauce is bubbling at the edges. If you like a browned top, place under broiler 1–2 minutes, watching closely.

Rice

While enchiladas bake, prepare rice. In a small saucepan, heat 1/2 tablespoon oil over medium heat. Add the uncooked rice and sauté 1–2 minutes, stirring, until slightly translucent at edges. Add 1 cup water, 1/8 tsp salt, and optional diced tomato or tomato sauce. Bring to a boil, then reduce to low, cover, and simmer 15 minutes, or until water is absorbed. Remove from heat and let stand covered 5 minutes. Fluff with fork before serving.

Refried Beans

Warm the refried beans while enchiladas bake. In a small saucepan, heat 1/2 tablespoon oil or butter over medium heat. Add 1/2 cup canned refried beans and 2 tablespoons water or broth. Stir and cook 3–4 minutes, mashing and thinning as needed to desired consistency. Season with a pinch of salt to taste. Keep warm until plating.

Finish & Serve

Remove enchiladas from oven. Garnish with crumbled queso fresco and chopped cilantro, if using. Plate three enchiladas with a scoop of rice and refried beans. Add a dollop of sour cream or crema and lime wedge on the side. Serve hot.