Ranchero Enchiladas
Main Dish • Casserole
Serving size: 10
Prep time: 15 mins
Cook time: 40 mins
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Ingredients
- Ingredients
- 8-10 corn tortillas
- 2 cups shredded Mexican cheese
- 1 cup oil for frying
- Chopped onion for topping
- Gravy: large batch x3
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1/4 cup chili powder
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- ¼ tsp Cayenne (omit if you don’t want it to be spicy)
- 1 tbsp salt
- ¼ tsp pepper
- 8 cups chicken bouillon broth (MUST BE CHICKEN BOUILLON)
Directions
- Soft fry tortillas: Heat oil in small pan. Fry tortillas for 3-4 seconds, flipping on each side. Set aside on paper towel lined plate.
- Gravy:
- Heat the oil in a large heavy saucepan over medium heat.
- Add the flour and cook, stirring constantly, until the flour is browned (this mixture is called a roux); be careful not to let the flour burn. Mixture should look beige in color.
- Stir in the chili powder, cayenne (if using),cumin, garlic powder, salt, and pepper and cook, stirring constantly, for 2 to 3 minutes.
- Gradually add the broth, stirring until smooth. Cook, stirring frequently, for 5 minutes, then reduce the heat and boil gently for 15 minutes.
- Assemble: In a baking pan add about 1 cup of gravy to the pan. Start to assemble by adding a tortillas and lining the middle with cheese then rolling it up to where the seam in facing down. Continue this process until all tortillas are gone. Top with 3 cups ranchero sauce and top with more cheese and onions.
- Bake at 400 for 15-20 mins.
- Vacuum seal the extra gravy for future dinners.
