Ingredients
- 12 corn tortillas, homemade or store-bought
- 1 1/2 cup shredded cooked chicken
- 2 cup salsa ranchera
- 3/4 cup sour cream
- 1 1/2 cup crumbled queso fresco (crumbly white mexican cheese) or feta cheese
- 12 corn tortillas, homemade or store-bought
- 1 1/2 cup shredded cooked chicken
- 2 cup salsa ranchera
- 3/4 cup sour cream
- 1 1/2 cup crumbled queso fresco (crumbly white mexican cheese) or feta cheese
- 6 tomatoes
- 4 cup water
- 5 cup serrano chiles, cut into thin strips
- 1/2 cup onion, quartered and thinly sliced
- 1/4 cup vegetable oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Preparation
Baking Directions:
Enchiladas RancherasPour half inch of vegetable oil into a large skillet and heat over medium-high heat until hot.
One at a time, dip the tortillas into the hot oil to soften them, just a few seconds.
Transfer to paper towels to drain.
Fill the center of the tortillas with the chicken and roll up.
Place seam side down on individual plates and top with the salsa and sour cream.
Sprinkle the cheese over the top.
Salsa RancheraThis salsa keeps well in the refrigerator for up to 1 week.
Reheat gently before serving.
(Makes 6 cups.)
1.Put the tomatoes in a large saucepan, add the water, and bring to a boil.
Cook until the skins start to split, 10 to 12 minutes.
With a slotted spoon, remove the tomatoes from the water; set the pan aside.
2.Peel the tomatoes and return them to the pan of water.
Using a potato masher, thoroughly mash the tomatoes, blending them with the water.
Add the chiles, onion, and oil and bring to a simmer over low heat.
Simmer for 20 minutes, or until slightly thickened.
Season with the garlic powder, salt, and pepper, and serve hot.
You can also use this spicy salsa to accompany steaks and other meat dishes, or top sunny-side-up eggs with it to make huevos rancheros.
Or just serve with Tortilla Chips for a great snack.
Serving Directions:
Serve the enchiladas with Spanish rice, refried beans and guacamole.
