Authentic Mexican Enchiladas Rancheras

Authentic Mexican Enchiladas Rancheras is a flavorful and traditional dish that showcases the rich, vibrant flavors of Mexico. Made with soft corn tortillas filled with melted cheese and smothered in a homemade red chile and tomato sauce, this recipe brings together a perfect balance of spice and comfort.

It’s a great option for a hearty meal that can be served with toppings like crema, guacamole, or fresh cilantro, making it a versatile and delicious choice for any occasion.

Authentic Mexican Enchiladas Rancheras

Ingredients:

1 dried red chile (guajillo or Anaheim; plus hot water for soaking)

2 tablespoons cooking oil (or pork lard)

1 small white onion

3 pounds (1.3 kg) ripe red tomatoes

1 green bell pepper

3 cloves garlic

1 cup vegetable broth (or chicken broth)

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

Salt and pepper to taste

About 1/2 cup cooking oil (for frying tortillas)

8 corn tortillas

2 cups shredded or crumbled queso fresco or Monterrey Jack cheese

Instructions:

Step 1: Prep the Ingredients

Put the dried red chile into a bowl and cover it with hot water. It may float on top, but it will still soften. Let it sit for 10 to 20 minutes.

While the chile is soaking, get the sauce ingredients ready. Peel and chop the onion.

Cut the stem end out of the tomatoes and roughly chop them.

Remove the stem from the bell pepper, slice it into quarters lengthwise, and discard the seeds. Then dice the bell pepper.

Peel and chop the garlic cloves.

Once the chile is soft, remove the stem with a knife or kitchen scissors. Cut the chile open and scrape out the seeds and stringy parts, then slice it into thin strips and chop into small pieces.

Step 2: Cook the Sauce

Heat 2 tablespoons of oil or lard in a large pan over medium heat, swirling it around to coat the pan.

Add the chopped onion and green bell pepper, cooking until they soften, about 3 minutes.

Stir in the tomatoes, red chile, garlic, cumin, and oregano. Season with salt and pepper to taste.

Cook for another 5 minutes, stirring occasionally. Cover and keep the sauce warm over low heat while you prepare the tortillas.

Optional: If you prefer a smooth sauce, you can blend it using an immersion blender directly in the pan or transfer it to a blender after it cools slightly. Reheat the sauce on low after blending.

Step 3: Make the Enchiladas

In a separate frying pan, heat enough oil to cover the bottom of the pan by about 1/8 inch over medium-high heat.

Fry one tortilla in the hot oil for 10 to 15 seconds. The oil should be gently sizzling. Flip the tortilla and sprinkle about 1/4 cup of cheese down the middle. Cook for another 10 seconds, then remove from the pan and place on paper towels to drain.

Fold the tortilla sides over the cheese to enclose it, forming an enchilada. Repeat this process with the remaining tortillas and cheese, adding more oil if needed.

Step 4: Serve the Enchiladas

Spoon about 1/2 cup of the warm sauce over the cheese-filled tortillas and serve immediately.

For larger batches, keep the enchiladas warm in a baking dish in a 200°F (93°C) oven for up to 30 minutes.

Optional Toppings: Drizzle with Mexican crema, guacamole, or sprinkle with fresh cilantro and chopped onions. Serve alongside Mexican rice or beans for a full meal.

Enjoy!

Notes:

Chiles: Guajillo or Anaheim chiles are commonly used for the sauce, but feel free to adjust the heat level by using milder or spicier varieties.

Cheese: Queso fresco adds a traditional touch, but you can substitute with Monterrey Jack or a Mexican blend for a creamier texture.

Sauce Consistency: For a smoother sauce, use an immersion blender or regular blender. If you prefer a chunkier texture, skip the blending step.

Oil for Frying: Make sure to fry the tortillas briefly; this prevents them from becoming soggy and helps the cheese melt.

Vegetarian Option: You can omit the cheese and add refried beans or sautéed vegetables for a plant-based version.

Serving Suggestions: Enchiladas pair beautifully with sides like Mexican rice, refried beans, or a fresh salad to complete the meal.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in an oven to maintain texture.

Making Ahead: You can prepare the sauce ahead of time and refrigerate it. Simply warm it up before assembling the enchiladas.

Tortillas: Use fresh corn tortillas if possible, as they hold up better in frying and give an authentic taste.

Garnishing: Fresh cilantro, onions, and a squeeze of lime add a burst of freshness when serving.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use flour tortillas instead of corn tortillas?

Traditionally, enchiladas use corn tortillas for their texture and flavor.

However, you can substitute with flour tortillas if you prefer, but they may become soggier when fried.

Can I make the enchilada sauce ahead of time?

Yes, you can prepare the sauce a day or two ahead.

Store it in the refrigerator and reheat it before assembling the enchiladas.

What’s the best cheese to use for enchiladas rancheras?

Queso fresco or Monterrey Jack are commonly used, but you can also use a Mexican cheese blend for a more melty texture.

Can I make this recipe vegetarian?

Absolutely! You can replace the cheese filling with refried beans, sautéed vegetables, or even tofu for a vegetarian version.

How can I adjust the spice level of the enchilada sauce?

To reduce spice, use a milder chile like Anaheim.

For more heat, add spicier chiles like arbol or chipotle, or include extra red pepper flakes.

Can I freeze the enchiladas?

Yes, you can freeze the assembled enchiladas before adding the sauce.

When ready to serve, thaw them, bake, and top with the sauce.

What can I serve with enchiladas rancheras?

Enchiladas pair well with Mexican rice, refried beans, a fresh side salad, or guacamole.

A squeeze of lime and a sprinkle of cilantro also add brightness.

How do I prevent tortillas from getting soggy?

Lightly frying the tortillas in oil before assembling the enchiladas helps create a barrier that prevents them from becoming too soggy when baked with the sauce.

Can I use store-bought enchilada sauce?

While homemade sauce gives the best flavor, you can use store-bought enchilada sauce in a pinch.

Look for a good-quality sauce that matches the flavor profile you like.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the fridge for up to 3 days.

Reheat in the oven or microwave before serving for best results.