Authentic Mexican Enchiladas Rancheras

Ingredients

• 12 corn tortillas 12 corn tortillas
• 2 cups (470ml) ranchera sauce 2 cups (470ml) ranchera sauce
• 2 cups (240g) cooked and shredded chicken or beef 2 cups (240g) cooked and shredded chicken or beef
• 1 cup (120g) shredded cheese (such as Cheddar or Monterey Jack) 1 cup (120g) shredded cheese (such as Cheddar or Monterey Jack)
• 1/2 cup (75g) diced onions 1/2 cup (75g) diced onions
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Sour cream, for garnish Sour cream, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Warm the corn tortillas in a dry skillet over medium heat until pliable.
3. 3.
   In a bowl, combine the shredded meat with half of the diced onions and half of the chopped cilantro. Season with salt and pepper to taste.
4. 4.
   Spread a thin layer of ranchera sauce on the bottom of a baking dish.
5. 5.
   Take a tortilla and spoon a portion of the meat mixture onto the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6. 6.
   Pour the remaining ranchera sauce over the enchiladas, making sure they are fully covered.
7. 7.
   Sprinkle the shredded cheese and the remaining diced onions on top.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. 9.
   Remove from the oven and garnish with the remaining chopped cilantro.
10. 10.
    Serve the enchiladas hot, with a dollop of sour cream on top.

Treat your ingredients with care...

• Corn tortillas — To prevent them from cracking, make sure to warm them up before rolling. You can do this by heating them in a dry skillet or wrapping them in a damp towel and microwaving them for a few seconds.
• Ranchera sauce — If you prefer a spicier sauce, add a pinch of cayenne pepper or a diced jalapeño to the sauce while cooking.
• Shredded meat — For extra flavor, marinate the meat in a mixture of lime juice, garlic, and Mexican spices before cooking and shredding.

Tips & Tricks

• For a vegetarian version, substitute the meat with sautéed vegetables like bell peppers, onions, and zucchini.
• Customize the level of spiciness by adjusting the amount of chili powder or adding hot sauce to the ranchera sauce.
• To save time, use store-bought ranchera sauce or enchilada sauce instead of making it from scratch.
• Make a double batch of the ranchera sauce and freeze it in portions for future use.
• Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.

Serving advice

Serve the Enchiladas Rancheras hot, straight from the oven. Garnish each serving with a dollop of sour cream and a sprinkle of fresh cilantro. Accompany the dish with a side of Mexican rice and refried beans to create a satisfying and authentic Mexican meal.

Presentation advice

Arrange the enchiladas on a platter, placing them seam-side down to showcase their neat rolls. Drizzle some additional ranchera sauce over the top and sprinkle with extra shredded cheese and diced onions for an appetizing presentation. Garnish with a sprig of fresh cilantro for a pop of color.