El Coyote Cafe Cheese Enchiladas Ranchera

Name: El Coyote Cafe Cheese Enchiladas Ranchera
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 453.59 g canned stewed tomatoes; 59.14 ml tomato puree; 2 bay leaves; 1 onion, chopped; 1 garlic clove, finely chopped; 4.92 ml salt; 1.23 ml oregano; 1 green pepper, Chopped; 59.14 ml vegetable oil; 4 corn tortillas; 118.29 ml grated sharp cheddar cheese; 29.58 ml finely chopped onions; 113.39 g can diced green chilies (or you can get a bigger can and cut them in strips); 118.29 ml sour cream; 14.79 ml green onion, chopped

Submitted by Chef SuzyQ

"Fabulous recipe from the El Coyote Cafe, the oldest Mexican food restaurant in Los Angeles. I'm posting it exactly as I got it, but we usually make a great big 13 x 9 pan of the enchiladas (just keep rolling them up until your pan is full) and double the ranchera sauce. It looks like way too much sauce, but it cooks down in the oven and the flavor is fantastico!"

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photo by Lavender Lynn

Ready In:: 2hrs
Ingredients:: 15
Serves:: 6

ingredients

Ranchera Sauce
453.59 g canned stewed tomatoes
59.14 ml tomato puree
2 bay leaves
1 onion, chopped
1 garlic clove, finely chopped
4.92 ml salt
1.23 ml oregano
1 green pepper, Chopped
Enchiladas
59.14 ml vegetable oil
4 corn tortillas
118.29 ml grated sharp cheddar cheese
29.58 ml finely chopped onions
113.39 g can diced green chilies (or you can get a bigger can and cut them in strips)
118.29 ml sour cream
14.79 ml green onion, chopped

directions

Instructions for Sauce:
Quickly saute onion and garlic.
Add the rest of ingredients and bring them to a rapid boil.
Simmer for one hour.
Instructions for Enchiladas:
In a heavy skillet, heat vegetable oil until very hot.
Dip tortillas in oil to soften.
Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
Roll stuffed tortillas and place in baking dish.
Cover enchiladas with sauce.
Top each enchilada with 4 strips of Ortega Chili.
Sprinkle 3 T. shredded cheese over each enchilada.
Bake at 350 for approximately 20 minutes or until cheese is melted.
Top with dollop of sour cream and garnish with green onions.

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Reviews

Sauce has a rich full flavor. We enjoyed these for our dinner. Made for Best of 2012.

Lavender Lynn
These were really good! Was a little concerned with the sauce being chunky and how DH would like it so before putting on the enchiladas I used a potato masher and broke up some of the tomatoes. Had a really good flavor and not spicy at all which I love! Made for 2012 Spring PAC.

AZPARZYCH
These are additive. I put the sauce together in a crockpot in the morning so it was ready to go over the enchiladas for that evening's dinner. Tasty, tasty. Thanks for sharing.

LauraBlueEyes

RECIPE SUBMITTED BY

Chef SuzyQ

United States

I'm a certified elementary teacher, but for now I'm a work-at-home-mom, running a vacation rental and helping my husband manage our towing business. I began serious baking at the age of 10, and still have a passionate love for the art of baking. I especially love baking breads and desserts, and am always on the hunt for new recipes!

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