El Coyote Cafe Cheese Enchiladas Ranchera
Experience the vibrant flavors of the Southwest with El Coyote Cafe Cheese Enchiladas Ranchera, a dish that's as rich in tradition as it is in taste. Featuring tender corn tortillas rolled around a perfectly melty blend of Monterey Jack and sharp cheddar cheeses, this recipe is generously smothered in a homemade ranchera sauce that's bursting with the bold flavors of tomatoes, green chiles, and aromatic spices like cumin and chili powder. The velvety sauce, thickened with a golden roux, creates a luscious backdrop for every cheesy, saucy bite. With a quick prep time and easy baking process, these enchiladas are perfect for a comforting weeknight dinner while also being impressive enough for entertaining. Serve them hot with optional sour cream and a sprinkle of fresh cilantro for a truly authentic Mexican-inspired experience.
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 3 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup vegetable oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 14-ounce can diced tomatoes
- 1 4-ounce can diced green chiles
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons finely chopped fresh cilantro
- 0.5 cup (optional, for garnish) sour cream
Instructions
Heat the vegetable oil in a skillet over medium heat. Once hot, cook each corn tortilla for about 10 seconds per side until soft and pliable. Drain them on a paper towel and set aside.
Preheat your oven to 375°F (190°C).
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Slowly add the chicken broth while whisking continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Add the diced tomatoes, green chiles, finely chopped onion, minced garlic, cumin, chili powder, and salt. Stir well and simmer for 10 minutes to allow flavors to meld.
Remove the saucepan from heat and stir in chopped cilantro. This is your ranchera sauce.
Grease a 9x13-inch baking dish. Spread a thin layer of the ranchera sauce on the bottom of the dish.
Divide the shredded Monterey Jack and sharp cheddar cheeses evenly among the corn tortillas. Roll each tortilla tightly and place, seam side down, in the baking dish.
Pour the remaining ranchera sauce over the enchiladas, spreading evenly to ensure all rolls are coated.
Sprinkle any leftover cheese on top of the sauced enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Optionally, garnish with a dollop of sour cream and additional chopped cilantro.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 33.4 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1697 mg | 74% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 921 mg | 71% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
