Enchiladas Rancheros
By: Anonymous
Published: Tuesday, December 1, 2009 - 1:38am

Ingredients




30 flour tortillas
4 cups cooked chopped chicken or turkey
4 cups sour cream (reserve some for garnish)
3 cups grated Monterey Jack or med. Cheddar (reserve some)
3/4 pound fresh mushrooms, cleaned, sliced and sauteed
Ranchero sauce (recipe follows)
Black olives, sliced
Green onions for garnish
Cooking oil, not olive oil
2 cloves garlic
2 onions, minced
8 ounces chopped green chiles or 2 (4 oz.) cans chopped 
1 teaspoon cilantro or oregano
4 cups canned or fresh tomatoes, seeded, peeled and chopped





Preparation

1 Prepare Ranchero sauce. Mix filling and divide equally among tortillas. Roll and place seam side down in oiled shallow 8x12 inch baking dish. Pour sauce over tortillas and garnish with cheese, sour cream and black olives. (This can be sealed in plastic wrap and foil and frozen successfully.) 2 Bake in 350 degrees for 30 minutes or until heated through. Add additional cheese, sour cream, green onions, and guacamole. This is a good party casserole. 3 Drain and rinse chiles, saute with garlic and onion and when transparent, add tomatoes and seasonings. Cook about 5 minutes or until slightly thick. 


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Preparation

 1  Prepare Ranchero sauce. Mix filling and divide equally among tortillas. Roll and place seam side down in oiled shallow 8x12 inch baking dish. Pour sauce over tortillas and garnish with cheese, sour cream and black olives. (This can be sealed in plastic wrap and foil and frozen successfully.)  2  Bake in 350 degrees for 30 minutes or until heated through. Add additional cheese, sour cream, green onions, and guacamole. This is a good party casserole.  3  Drain and rinse chiles, saute with garlic and onion and when transparent, add tomatoes and seasonings. Cook about 5 minutes or until slightly thick.