El Coyote Cafe Cheese Enchiladas Ranchera

Experience the vibrant flavors of the Southwest with El Coyote Cafe Cheese Enchiladas Ranchera, a dish that's as rich in tradition as it is in taste. Featuring tender corn tortillas rolled around a perfectly melty blend of Monterey Jack and sharp cheddar cheeses, this recipe is generously smothered in a homemade ranchera sauce that's bursting with the bold flavors of tomatoes, green chiles, and aromatic spices like cumin and chili powder. The velvety sauce, thickened with a golden roux, creates a luscious backdrop for every cheesy, saucy bite. With a quick prep time and easy baking process, these enchiladas are perfect for a comforting weeknight dinner while also being impressive enough for entertaining. Serve them hot with optional sour cream and a sprinkle of fresh cilantro for a truly authentic Mexican-inspired experience.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 pieces corn tortillas
• 3 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1 cup vegetable oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 14-ounce can diced tomatoes
• 1 4-ounce can diced green chiles
• 1 medium, finely chopped yellow onion
• 2 minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoons finely chopped fresh cilantro
• 0.5 cup (optional, for garnish) sour cream

Directions

Step 1

Heat the vegetable oil in a skillet over medium heat. Once hot, cook each corn tortilla for about 10 seconds per side until soft and pliable. Drain them on a paper towel and set aside.

Step 2

Preheat your oven to 375°F (190°C).

Step 3

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.

Step 4

Slowly add the chicken broth while whisking continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens slightly.

Step 5

Add the diced tomatoes, green chiles, finely chopped onion, minced garlic, cumin, chili powder, and salt. Stir well and simmer for 10 minutes to allow flavors to meld.

Step 6

Remove the saucepan from heat and stir in chopped cilantro. This is your ranchera sauce.

Step 7

Grease a 9x13-inch baking dish. Spread a thin layer of the ranchera sauce on the bottom of the dish.

Step 8

Divide the shredded Monterey Jack and sharp cheddar cheeses evenly among the corn tortillas. Roll each tortilla tightly and place, seam side down, in the baking dish.

Step 9

Pour the remaining ranchera sauce over the enchiladas, spreading evenly to ensure all rolls are coated.

Step 10

Sprinkle any leftover cheese on top of the sauced enchiladas.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 12

Remove from the oven and let rest for 5 minutes before serving. Optionally, garnish with a dollop of sour cream and additional chopped cilantro.

Nutrition Facts

Serving size	(2356.3g)

Amount per serving	% Daily Value*
Calories	5005.2

Total Fat 400.6g	0%
Saturated Fat 143.9g	0%
Polyunsaturated Fat 135.1g
Cholesterol 544.4mg	0%
Sodium 7876.5mg	0%
Total Carbohydrate 247.2g	0%
Dietary Fiber 40.0g	0%
Total Sugars 31.4g
Protein 154.4g	0%

Vitamin D 76.5IU	0%
Calcium 3815.7mg	0%
Iron 15.2mg	0%
Potassium 2466.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 11.9%

Carbs: 19.0%