Best Easy And Simple Enchiladas With Ranchero Gravy Recipes

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.

AUTHENTIC MEXICAN ENCHILADAS RANCHERAS

Steps:

• Gather the ingredients.
• Place dried red chile in a bowl and cover with hot water. Soak for 10 to 20 minutes.
• When chile is softened, remove stem. Cut the chile lengthwise. Use a spoon to scrape out the seeds and white stringy areas and discard. Cut chile into long pieces about 1/4 inch across, and then cut the strips into 1/4-inch-size pieces.
• Heat two tablespoons of oil or lard in a large saucepan over medium heat.
• Add onion and pepper and cook until they begin to soften, about 3 minutes.
• Add tomatoes, chile, garlic, cumin, and oregano and cook for an additional five minutes, stirring. Add salt and pepper, to taste. Cover pan and keep it over low heat to stay warm while you prepare the tortillas. Note: If you prefer a smooth version of the sauce, you can use a handheld immersion blender to blend it in the pan until it reaches your desired consistency. If using a jar-style blender, let the sauce cool to near room temperature before attempting to blend it. You can then reheat the sauce over low heat.
• Add remaining cooking oil to a medium-sized frying pan to coat the bottom. Heat cooking oil over medium-high heat.
• Place a tortilla in the hot oil, and cook for about 10 to 15 seconds. Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
• Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
• Remove it from pan and place on absorbent paper to absorb some of the oil.
• Wrap one side over cheese, and then the other side, so that cheese is now rolled up inside of tortilla.
• Quickly cook another tortilla and cheese, transfer to paper towels, and then place on a serving plate. Repeat process until all tortillas have been cooked, adding more oil as necessary.
• To serve, pour about 1/2 cup of sauce over pairs of enchiladas. These enchiladas are great plain or topped with cream, guacamole , and/or a sprinkle of chopped fresh onions and fresh cilantro leaves. Serve alone on the plate on alongside some Mexican rice and/or beans.

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

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.