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Enchiladas Rancheros Recipe

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This recipe for Enchiladas Rancheros, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Grace Corvelli
Added: Thursday, January 4, 2007


enchiladas rancheros

2 cans ( 7 oz. ) mild green chilies, chopped or 5 to 7 fresh anaheim chilies
2 cans ( 12 oz. ) tomatillos (mexican green tomatoes )
1 small onion chopped
3 cups water or chicken broth
2 cloves garlic minced
2 teaspoons salt
1 bay leaf
4 tablespoons cornstarch
1 doz. corn tortillas
oil for frying
1/2 lb. jack cheese, grated
1/2 lb. cheddar or diced cooked chicken or pork
1 pint sour cream
2 avocados, peeled and cut into strips.

blend 1st six ingredients in an electric blender.
put mixture in skillet, add bay leaf, cover and simmer 30 minutes. remove bay leaf.

mix cornstarch in 1/4 cup water and combine with chile mixture. cover and set aside.

fry tortillas only enough to soften.
dip tortillas in the green chili mixture.
fill each with some of the combined cheeses and meat.
roll and arrange in a baking dish.
top with remaining green chile sauce.

bake at 350 just long enough to heat about 15 minutes.
serve at once with sour cream and garnish with avocado slices.

makes 12

garnish with shredded lettuce and green onion tops.




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