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Restaurants›Mitla Cafe›B) Enchiladas Rancheras Recipe

B) Enchiladas Rancheras Recipe

Name: Mitla Cafes B) Enchiladas Rancheras Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 9 count corn tortillas; 3 cups shredded cooked chicken (rotisserie or poached); 1.5 cups monterey jack cheese, shredded; 0.5 cups cheddar cheese, shredded; 2 tbs vegetable oil (for softening tortillas); 1 tsp kosher salt; 2 tbs olive oil; 1 count yellow onion, medium, finely chopped; 3 count garlic cloves, minced; 1 count jalapeño, seeded and minced (optional for heat); 2 cups tomato sauce; 1 cup diced tomatoes with green chiles (e.g., Rotel), drained; 0.5 cup chicken or vegetable broth; 1 tsp ground cumin; 1 tsp dried oregano (Mexican oregano if available); 1 tsp smoked paprika; 0.5 tsp ground black pepper; 0.5 tsp granulated sugar (to balance acidity); 1 tbs lime juice; 2 tbs fresh cilantro, finely chopped; 1 tsp salt; 1 cup sour cream (full-fat or light); 2 tbs milk or water (to thin sour cream); 1 tsp lime zest; 2 tbs fresh cilantro leaves, chopped (for garnish); 3 count sliced green onions; 0.25 cups crumbled queso fresco or cotija (optional)

Inspired by Mitla Cafe

Time45m

Serves3

(3) with Sour Cream

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Ingredients

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Enchiladas

9 count corn tortillas

3 cups shredded cooked chicken (rotisserie or poached)

1 1/2 cups Monterey Jack cheese, shredded

1/2 cups Cheddar cheese, shredded

2 tbs vegetable oil (for softening tortillas)

1 tsp kosher salt

Ranchera Sauce

2 tbs olive oil

1 count yellow onion, medium, finely chopped

3 count Garlic cloves, minced

1 count jalapeño, seeded and minced (optional for heat)

2 cups Tomato sauce

1 cup diced tomatoes with green chiles (e.g., Rotel), drained

1/2 cup Chicken or vegetable broth

1 tsp Ground cumin

1 tsp dried oregano (Mexican oregano if available)

1 tsp Smoked paprika

1/2 tsp ground black pepper

1/2 tsp granulated sugar (to balance acidity)

1 tbs ReaLime juice

2 tbs fresh cilantro, finely chopped

1 tsp Celtic sea salt

Sour Cream Topping & Garnish

1 cup sour cream (full-fat or light)

2 tbs milk or water (to thin sour cream)

1 tsp lime zest

2 tbs fresh cilantro leaves, chopped (for garnish)

3 count sliced green onions

1/4 cups crumbled queso fresco or cotija (optional)

Method

Enchiladas

Preheat and prepare baking dish

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little oil or nonstick spray.

Soften tortillas

Heat a large skillet over medium heat and add the 2 tablespoons vegetable oil. Briefly fry each tortilla for about 10–15 seconds per side until pliable but not crunchy. Drain on paper towels and keep warm under a clean kitchen towel so they remain flexible.

Assemble enchiladas

Place about 2 tablespoons of shredded chicken and a tablespoon of the shredded cheese mixture (combine monterey jack and cheddar) down the center of a tortilla. Season filling lightly with 1/4 teaspoon kosher salt per set of three tortillas if desired. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat for all 9 tortillas in three rows (3 per portion).

Ranchera Sauce

Sauté aromatics

In a medium skillet or saucepan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and a pinch of salt and sauté until translucent, about 5–6 minutes. Add the minced garlic and minced jalapeño and cook for 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato sauce and drained diced tomatoes with green chiles. Add the chicken or vegetable broth, ground cumin, dried oregano, smoked paprika, ground black pepper, and 1/2 teaspoon sugar. Bring the mixture to a gentle simmer, reduce heat to low, and simmer 8–10 minutes to meld flavors and slightly thicken. Taste and adjust salt (about 1 teaspoon total) and lime juice. Stir in 2 tablespoons chopped cilantro off the heat.

Coat enchiladas

Reserve about 1/2 cup of the warm sauce for serving. Spoon the remaining warm ranchera sauce evenly over the rolled enchiladas in the baking dish, using enough so the tops are well coated (about 1 to 1 1/2 cups). Sprinkle the remaining shredded cheese evenly over the sauced enchiladas.

Bake

Bake uncovered in the preheated 375°F (190°C) oven for 15–18 minutes, until the cheese is melted and bubbly and the sauce is hot. If you want lightly browned cheese, broil 1–2 minutes watching closely.

Sour Cream Topping & Garnish

Prepare sour cream drizzle

While enchiladas bake, in a small bowl whisk together 1 cup sour cream with 2 tablespoons milk (or water) until smooth and pourable. Stir in 1 teaspoon lime zest and a pinch of salt. Adjust thickness with more milk if needed so it will drizzle.

Finish and serve

When enchiladas come out of the oven, let them rest 3 minutes. Drizzle the reserved warm ranchera sauce over the enchiladas if more sauciness is desired, then drizzle the lime-scented sour cream across the top. Sprinkle chopped cilantro leaves, sliced green onions, and crumbled queso fresco or cotija, if using. Cut into three groups of three enchiladas and serve immediately.