Ranchero Roasted Vegetable Enchiladas Rsc Recipes

ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
• In a large bowl, toss together the yellow squash, red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms and olive oil until evenly mixed. Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet. (Vegetables should be mostly in a single layer. If your baking sheet is small, you may need to spread these out over two baking sheets.)
• Bake for 30 minutes, or until the edges of the vegetables begin to crisp and they are tender. Remove and set aside to cool. Reduce oven heat to 350 degrees.
• Meanwhile, prepare your enchilada assembly line. Lay a tortilla on a flat work surface, then spread the top of it with a generous few tablespoons of enchilada sauce. Sprinkle down the center with black beans, shredded cheese, and then lots of roasted veggies. Roll the tortilla up to close, then place it seam-side-down in a greased 9×13-inch baking dish. Repeat with remaining ingredients. Then spread any remaining enchilada sauce on top of the enchiladas in the dish.
• Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until the cheese has melted and the tortillas begin to brown slightly around the edges. Remove from oven and serve immediately, with garnishes if desired.

EASY AND SIMPLE ENCHILADAS WITH RANCHERO GRAVY

Steps:

• 1. Preheat oven to 350 degrees F. Place rack in center of oven. Grease a large casserole dish. Set aside.
• 2. Pour prepared enchilada sauce into a large saucepan. Stir in prepared beef gravy. If the sauce isn't as spicy as you like, add chili powder to taste. Bring to boil, simmer 10 minutes.
• 3. In a large bowl, combine cooled shredded chicken, 1 bunch chopped green onions, 1-1/2 cups cheddar cheese, and taco seasoning, if using. Set aside.
• 4. Wrap corn tortillas in damp paper toweling. Heat in microwave on medium-high for several seconds just till warm. Keep wrapped in paper towels as you work. Rewarm in micro as needed to keep tortillas pliable.
• 5. Pour a couple of cups of enchilada sauce into the bottom of the baking pan.
• 6. Fill each corn tortilla with about 1/4 cup chicken mixture. Wrap the best you can and start layering enchiladas, seam down, in the baking pan over the sauce. Repeat procedure till pan is full. Pour another couple of cups of sauce over top of the enchiladas. Spray a large piece of foil with vegetable spray. Cover casserole dish with sprayed side down, tightly sealing foil.
• 7. Bake about 45 minutes till heated through. Remove from oven. Remove foil and pour more sauce over all as desired. Sprinkle top with remaining cheese. Return to oven and bake uncovered another 10-15 minutes till cheese has melted, but not browned.
• 8. Let sit 5 minutes before dishing up each serving plate. I allow 2 enchiladas per person. Offer on the side more of the enchilada sauce, sour cream, remaining bunch of chopped green onion, shredded lettuce, tomato, and sliced black olives for the top.

EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA

Steps:

• 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.