El Coyote Cafe Cheese Enchiladas Ranchera
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
692
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).