Cheesy Enchiladas Rancheros
These are so delicious and well worth making. The sauce is amazing and tastes even better the next day.
Serves 6
1/4 cup olive oil
1 medium onion, cut into 1-inch pieces
1 or 2 stalks celery, cut into 1-inch pieces
1 fresh poblano or pasilla pepper, seeded and cut into 1-inch pieces (could use green pepper if you can't find poblano/pasilla)
1/4 cup flour
1/2 tsp dried oregano
2 tsp chili powder
1 tsp cayenne
1/2 tsp ground cumin
1/2 tsp salt
3/4 tsp freshly ground black pepper
1-1/2 tsp garlic powder
2-1/2 cups chicken stock (or vegetable stock for vegetarian)
2 (14 oz) cans diced tomatoes, drained
Cheese Filling
1 cup sharp white cheddar cheese, finely grated
4 cups Monterey Jack cheese, finely grated
3 scallions, including some of the green tops, finely chopped
1/4 cup (1/2 stick) butter, softened
Enchiladas
12 (6 to 8 inch) corn tortillas
Ranchera Sauce (from above)
1 cup grated Monterey Jack cheese, or more as desired (see note)
Garnishes: sour cream, avocado, guacamole, sliced scallions, pico de gallo, or any combination
Combine the flour, oregano, chili powder, cayenne, cumin, salt, pepper, and garlic powder in a medium-sized mixing bowl. Slowly add some water (about 1/4 cup), whisking until smooth. Pour the flour mixture into the sautéed vegetables and stir in the chicken stock and tomatoes. Cook over medium heat, stirring regularly, until mixture boils and thickens. Reduce heat and simmer approximately 1 hour.
To make the Filling: While the sauce is simmering, place the 1 cup sharp cheddar, 4 cups Monterey Jack cheese, chopped scallions, and the butter in a bowl or food processor and beat or process until well blended.
Divide mixture into 4 equal portions and form each portion into 3 individual sticks the length of a tortilla, making 12 cheese sticks in all. Set aside.
To assemble the Enchiladas: Butter a 9×13-inch baking pan. Preheat oven to 450°F.
Place tortillas in a clean tea towel and fold it over to completely encase the tortillas. Microwave for 30 to 45 seconds or until hot and pliable. Place a cheese stick on each tortilla and roll it up. Place the rolled tortillas, seam side down, in prepared baking dish. Cover the tortillas with the Ranchera Sauce and sprinkle with the 1 cup of Jack cheese. Note: You can use more cheese here if you like and any combination of different cheeses (Mexican 4 Cheese would be good). Bake in preheated oven until the sauce is bubbly and the cheese is melted, about 10-15 minutes. You can also carefully heat them under the broiler for a few minutes to brown cheese on top. Serve enchiladas on warm plates and pass the garnishes for your guests to choose from.
Notes:
Yield: 6 servings (2 enchiladas per serving)
Make Ahead: The sauce and filling can be made a few days ahead. Refrigerate, covered, until ready to assemble and bake the enchiladas.
Recipe adapted from The California Heritage Cookbook, The Junior League of Pasadena
Serves 6
Ingredients:
Ranchera Sauce1/4 cup olive oil
1 medium onion, cut into 1-inch pieces
1 or 2 stalks celery, cut into 1-inch pieces
1 fresh poblano or pasilla pepper, seeded and cut into 1-inch pieces (could use green pepper if you can't find poblano/pasilla)
1/4 cup flour
1/2 tsp dried oregano
2 tsp chili powder
1 tsp cayenne
1/2 tsp ground cumin
1/2 tsp salt
3/4 tsp freshly ground black pepper
1-1/2 tsp garlic powder
2-1/2 cups chicken stock (or vegetable stock for vegetarian)
2 (14 oz) cans diced tomatoes, drained
Cheese Filling
1 cup sharp white cheddar cheese, finely grated
4 cups Monterey Jack cheese, finely grated
3 scallions, including some of the green tops, finely chopped
1/4 cup (1/2 stick) butter, softened
Enchiladas
12 (6 to 8 inch) corn tortillas
Ranchera Sauce (from above)
1 cup grated Monterey Jack cheese, or more as desired (see note)
Garnishes: sour cream, avocado, guacamole, sliced scallions, pico de gallo, or any combination
Instructions:
To make the Sauce: In a large skillet, heat 1/4 cup oil over medium heat. Cook the onion, celery, and pepper until the vegetables are soft and the onion is transparent, about 3 to 5 minutes.Combine the flour, oregano, chili powder, cayenne, cumin, salt, pepper, and garlic powder in a medium-sized mixing bowl. Slowly add some water (about 1/4 cup), whisking until smooth. Pour the flour mixture into the sautéed vegetables and stir in the chicken stock and tomatoes. Cook over medium heat, stirring regularly, until mixture boils and thickens. Reduce heat and simmer approximately 1 hour.
To make the Filling: While the sauce is simmering, place the 1 cup sharp cheddar, 4 cups Monterey Jack cheese, chopped scallions, and the butter in a bowl or food processor and beat or process until well blended.
Divide mixture into 4 equal portions and form each portion into 3 individual sticks the length of a tortilla, making 12 cheese sticks in all. Set aside.
To assemble the Enchiladas: Butter a 9×13-inch baking pan. Preheat oven to 450°F.
Place tortillas in a clean tea towel and fold it over to completely encase the tortillas. Microwave for 30 to 45 seconds or until hot and pliable. Place a cheese stick on each tortilla and roll it up. Place the rolled tortillas, seam side down, in prepared baking dish. Cover the tortillas with the Ranchera Sauce and sprinkle with the 1 cup of Jack cheese. Note: You can use more cheese here if you like and any combination of different cheeses (Mexican 4 Cheese would be good). Bake in preheated oven until the sauce is bubbly and the cheese is melted, about 10-15 minutes. You can also carefully heat them under the broiler for a few minutes to brown cheese on top. Serve enchiladas on warm plates and pass the garnishes for your guests to choose from.
Notes:
Yield: 6 servings (2 enchiladas per serving)
Make Ahead: The sauce and filling can be made a few days ahead. Refrigerate, covered, until ready to assemble and bake the enchiladas.
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