Mexican Restaurant-Style Enchiladas Rancheras Recipe

Mexican Restaurant-Style Enchiladas Rancheras are traditional corn tortillas filled with meat, cheese or beans, topped with a rich, mildly spicy ranchera sauce made from tomatoes, onions and chilies, often served with rice and beans. Make our Mexican Restaurant-Style Enchiladas Rancheras Recipe at home. With our Secret Restaurant Recipe your Enchiladas Rancheras will taste just like Mexican Restaurant-Style.

Prep Time45

Active Time15

Total Time1

Course: Dinner, Lunch, Main Course

Cuisine: Mexican, TexMex

Keyword: Chicken Recipe, Jalapeños, Mexican, Mexican Restaurant-Style Recipes

Yield: 4 Servings

Ingredients

1 can Black Beans drained
4 cups cooked Rice cooked
1/4 cup Tabasco Green Jalapeño Pepper Sauce
Eight 10-inch Flour Tortillas
1 1/2 pounds grilled boneless, skinless Chicken Breast sliced or shredded
One 12-ounce can Enchilada Sauce or 12 ounces homemade Enchilada Sauce of choice
1 cup Cheddar Cheese shredded
2 cups diced Tomatoes
1 cup diced Onions
1 head Iceberg Lettuce shredded
2 tablespoons freshly squeezed Lime Juice
1 cup Guacamole store bought or homemade, of choice

Instructions

Preheat oven to 350°F.
In a large bowl, add black beans, rice and pepper sauce. Mix well.
Lay tortillas out flat on a work surface.
Place a 1/3 cup rice/bean mixture in the middle of each.
Top with about 3 ounces sliced chicken. Roll up.
Coat bottom of an ovenproof casserole dish with 8 ounces enchilada sauce.
Place all rolled enchiladas in dish, side by side.
Spoon remaining sauce evenly over enchiladas.
Sprinkle top with cheddar cheese.
Place casserole in preheated oven and bake 12 minutes.
In separate bowl, mix tomato, onion, lettuce and lime juice.
When cheese is melted, remove enchiladas from oven.
Place 2 enchilada on each plate.
Spoon enchilada sauce over both.
Add a 1/4 cup dollop of guacamole beside enchiladas.
Top all with tomato/lettuce salad.
Serve hot.