Enchiladas Rancheras Recipe
Two cheese enchiladas baked in enchilada sauce, topped with scallions and sour cream. Served with Mexican rice and beans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Enchiladas
Preheat the oven to 375°F (190°C). In a skillet, warm the corn tortillas until soft. Dip each tortilla in enchilada sauce, fill with shredded cheese, and roll up. Place the rolled enchiladas seam-side down in a baking dish.
Add Sauce and Bake
Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle with any extra cheese if desired. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Prepare Rice and Beans
While the enchiladas are baking, prepare the Mexican rice and refried beans according to package instructions.
Serve
Once the enchiladas are done, remove from the oven and let cool slightly. Top with chopped scallions and a dollop of sour cream. Serve with Mexican rice and refried beans on the side.
