El Coyote Cafe Cheese Enchiladas Ranchera

photo by Lavender Lynn


- Ready In:
- 2hrs
- Ingredients:
- 15
- 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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RECIPE SUBMITTED BY
Chef SuzyQ
United States
I'm a certified elementary teacher, but for now I'm a work-at-home-mom, running a vacation rental and helping my husband manage our towing business. I began serious baking at the age of 10, and still have a passionate love for the art of baking. I especially love baking breads and desserts, and am always on the hunt for new recipes!