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Enchiladas Rancheras Recipe

Name: Mitla Cafes Enchiladas Rancheras Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 9 count corn tortillas; 3 cups cooked shredded chicken; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 tbs vegetable oil (for frying/softening tortillas); 2 tbs vegetable oil; 1 count yellow onion; 3 count garlic cloves; 1 count jalapeño (seeded for milder heat); 1 cup tomato sauce; 1 cup diced tomatoes (canned, drained); 1 cup chicken broth; 1 tbs chili powder; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 3 tbs sour cream; 2 tbs fresh cilantro, chopped; 2 tbs diced white onion; 4 count sliced radishes (optional); 3 count lime wedges

Inspired by Mitla Cafe

Time50m

Serves3

(3) with Sour Cream

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Ingredients

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Enchiladas

9 count corn tortillas

3 cups cooked shredded chicken

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 tbs vegetable oil (for frying/softening tortillas)

Ranchera Sauce

2 tbs Tuscany sunflower oil

1 count yellow onion

3 count Garlic cloves

1 count jalapeño (seeded for milder heat)

1 cup Tomato sauce

1 cup diced tomatoes (canned, drained)

1 cup Chicken broth

1 tbs Chili powder

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

Toppings & Garnish

3 tbs Sour cream

2 tbs Fresh cilantro, chopped

2 tbs diced white onion

4 count sliced radishes (optional)

3 count Lime wedges

Method

Enchiladas

Preheat and prepare baking dish

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch or similar baking dish and set aside.

Warm tortillas

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Briefly fry each corn tortilla for about 10–15 seconds per side until pliable but not crisp. Drain on paper towels and keep covered with a clean towel to stay warm and flexible.

Assemble enchiladas

Place about 1/3 cup shredded chicken and 2 tablespoons combined cheeses (mix cheddar and Monterey Jack) in the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat to make 9 enchiladas (3 servings of 3 enchiladas each).

Ranchera Sauce

Mince the garlic, finely chop the onion, and seed and finely chop the jalapeño.

In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the garlic and jalapeño and cook for 30–45 seconds until fragrant.

Stir in the tomato sauce and diced tomatoes. Add the chicken broth, chili powder, cumin, oregano, salt, and black pepper. Bring the mixture to a gentle simmer, reduce heat to low, and let cook 8–10 minutes to meld flavors. Taste and adjust salt or heat as needed. If the sauce is too thick, add up to 2 tablespoons more broth.

Using an immersion blender (or transfer to a blender), pulse the sauce briefly to a slightly smooth but still textured consistency typical of ranchera sauce. Return to low heat and keep warm.

Pour about half of the warm ranchera sauce evenly over the rolled enchiladas in the baking dish, reserving the remaining sauce for serving or extra saucing. Sprinkle the remaining shredded cheeses over the sauced enchiladas (about 1/2 cup cheddar + 1/4 cup Monterey Jack).

Bake uncovered in the preheated oven for 12–15 minutes, until cheese is melted and sauce is bubbly. If you prefer a lightly browned top, broil 1–2 minutes while watching closely.

Finish & Serve

Remove the enchiladas from the oven and let rest 3–4 minutes. Spoon any reserved ranchera sauce over the top if desired.

Divide the tray into three portions of 3 enchiladas each. Top each portion with 1 tablespoon sour cream (or 3 tablespoons divided among all if serving family style), a sprinkle of chopped cilantro, and diced onion. Add sliced radishes and a lime wedge on the side. Serve hot.