1/2 Photos of El Coyote Cafe Cheese Enchiladas Ranchera
1 hr 30 mins
Chef SuzyQ's Note:
Fabulous recipe from the El Coyote Cafe, the oldest Mexican food restaurant in Los Angeles. I'm posting it exactly as I got it, but we usually make a great big 13 x 9 pan of the enchiladas (just keep rolling them up until your pan is full) and double the ranchera sauce. It looks like way too much sauce, but it cooks down in the oven and the flavor is fantastico!
My Private Note
Units: US | Metric
- 1 lb canned stewed tomatoes
- 1/4 cup tomato puree
- 2 bay leaves
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon oregano
- 1 green pepper, Chopped
- 1Instructions for Sauce:.
- 2Quickly saute onion and garlic.
- 3Add the rest of ingredients and bring them to a rapid boil.
- 4Simmer for one hour.
- 5Instructions for Enchiladas:.
- 6In a heavy skillet, heat vegetable oil until very hot.
- 7Dip tortillas in oil to soften.
- 8Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
- 9Roll stuffed tortillas and place in baking dish.
- 10Cover enchiladas with sauce.
- 11Top each enchilada with 4 strips of Ortega Chili.
- 12Sprinkle 3 T. shredded cheese over each enchilada.
- 13Bake at 350 for approximately 20 minutes or until cheese is melted.
- 14Top with dollop of sour cream and garnish with green onions.
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Nutritional Facts for El Coyote Cafe Cheese Enchiladas Ranchera
Serving Size: 1 (202 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 231.5
- Calories from Fat 150
- Total Fat 16.6 g
- Saturated Fat 5.4 g
- Cholesterol 19.8 mg
- Sodium 863.8 mg
- Total Carbohydrate 17.6 g
- Dietary Fiber 2.9 g
- Sugars 6.0 g
- Protein 5.1 g