Ingredients
Equipment
Method
Prep
- Preheat oven to 375°F.
- Lightly grease a 9x13 baking dish.
- Heat the oil in a small 6-8 inch skillet over low heat.
- Place each corn tortilla in the hot oil for 5-10 seconds per side until it sizzles and softens.
- Remove and drain on a paper towel-lined plate.
- Repeat until all 16 tortillas are done.
Assemble
- In a medium bowl, mix the cold chicken ranchero with the 8 oz of cheese designated for the filling.
- Place about 2 oz of the chicken and cheese mixture across the lower third of each tortilla.
- Roll tightly and place seam-side down in the baking dish.
- Repeat with remaining tortillas, arranging snugly.
- Spoon the green enchilada sauce down the center of the enchiladas, leaving about a half inch of each end uncovered.
- Sprinkle the remaining 8 oz cheese evenly across the top.
Cook
- Bake for approximately 30 minutes or until the chicken reaches 165°F.
Serve
- Serve with Mexican Rice, Refried Beans, chips and salsa, guacamole, and sour cream.
Notes
The key to restaurant-quality enchiladas is quickly frying the tortillas in hot fat before filling—this creates pliability and prevents the dreaded soggy enchilada. Use beef fat for traditional flavor or avocado oil for a lighter option. If your ranchero chicken was frozen, thaw it completely and mix with cheese while still cold for easier handling. These can be assembled ahead and refrigerated up to 24 hours before baking; just add 10-15 minutes to the cook time. Leftovers reheat well covered in a 350°F oven for about 20 minutes. The 2 oz filling per tortilla is roughly a generous ¼ cup—don't overfill or they'll be difficult to roll.
