El Coyote Cafe Cheese Enchiladas Ranchera
- Reviews 3
Ready In: 2 hrs
Serves: 6
Ingredients
Ranchera Sauce
- 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
Enchiladas
- 1⁄4 cup vegetable oil
- 4 corn tortillas
- 1⁄2 cup grated sharp cheddar cheese
- 2 tablespoons finely chopped onions
- 1 (4 ounce) can diced green chilies (or you can get a bigger can and cut them in strips)
- 1⁄2 cup sour cream
- 1 tablespoon green onion, chopped
Directions
- Instructions for Sauce:
- Quickly saute onion and garlic.
- Add the rest of ingredients and bring them to a rapid boil.
- Simmer for one hour.
- Instructions for Enchiladas:
- In a heavy skillet, heat vegetable oil until very hot.
- Dip tortillas in oil to soften.
- Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
- Roll stuffed tortillas and place in baking dish.
- Cover enchiladas with sauce.
- Top each enchilada with 4 strips of Ortega Chili.
- Sprinkle 3 T. shredded cheese over each enchilada.
- Bake at 350 for approximately 20 minutes or until cheese is melted.
- Top with dollop of sour cream and garnish with green onions.
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