Ingredients
Equipment
Method
- Preheat oven to 375°F.
- Heat the oil in a small 6-8 inch skillet over low heat.
- Place each corn tortilla in the hot oil until it starts to sizzle.
- Remove and drain on a plate lined with paper towels.
- Repeat until all 16 tortillas are done.
- In a medium bowl, mix 8 oz of shredded Monterey Jack with the cold chicken ranchero.
- Place about 2 oz of the chicken and cheese mixture across the lower third of each tortilla.
- Roll tightly like a carpet.
- Place seam-side down in a baking dish.
- Continue until all enchiladas are assembled.
- Spoon the red enchilada sauce across the center of the enchiladas, leaving about a half inch of the tortilla ends uncovered.
- Sprinkle the remaining 8 oz of shredded cheese evenly across the top.
- Bake for approximately 30 minutes or until the chicken reaches 165°F.
- Serve with Mexican Rice, Refried Beans, chips and salsa, guacamole, and sour cream.
Notes
The oil-dipping step is essential for preventing corn tortillas from cracking during rolling—keep the heat low and work quickly. This recipe assumes you have ranchero chicken already prepared, cutting active assembly time significantly. If the chicken mixture is cold from the refrigerator, expect closer to 35-40 minutes in the oven to reach safe internal temperature. Leftover enchiladas reheat well covered in foil at 350°F for about 20 minutes. You can substitute cheddar or a Mexican cheese blend for the Monterey Jack, though Jack melts more smoothly. For a milder version, use green enchilada sauce instead of red.
