Enchiladas Ranchero

Servings: 6 Source:

Ingredients

1 medium onion, chopped

1 clove garlic, minced or pressed

2 tbsp olive oil

10oz can diced tomatoes and green chiles

1/2 tsp salt

1/4 tsp oregano

1/4 tsp ground cumin

12 corn tortillas

1lb grated white Mexican cheese (Monterey Jack, Fresco, Asadero or Quesadilla)

2 cups beef or chicken, cooked and chopped

Description

Ranchero sauce has a tomato base, seasoned with green chiles, oregano and cumin. Although light in texture, the seasonings make this an enchilada full of Tex-Mex flavor.

Directions

Sauce:

Sauté onions and garlic in oil until clear. Add tomatoes, green chiles and seasonings. Simmer 10 minutes. Adjust seasonings.

Enchiladas:
Soften tortillas by dipping into the warm sauce.

Fill tortillas with 1 tbsp cheese, 1 tbsp meat. Roll tightly and place in a 9x13 greased casserole dish, seam side down. Pour sauce over the top, sprinkle with remaining cheese.

Bake at 350° F for 30 minutes or until bubbly and cheese has melted.