Veggie Enchiladas With Ranchero Sauce Recipes
EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA
Fabulous recipe from the El Coyote Cafe, the oldest Mexican food restaurant in Los Angeles. I'm posting it exactly as I got it, but we usually make a great big 13 x 9 pan of the enchiladas (just keep rolling them up until your pan is full) and double the ranchera sauce. It looks like way too much sauce, but it cooks down in the oven and the flavor is fantastico!
Provided by Chef SuzyQ
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 231.6, Fat 16.7, SaturatedFat 5.5, Cholesterol 19.9, Sodium 863.9, Carbohydrate 17.6, Fiber 3, Sugar 6, Protein 5.2
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