Enchiladas Rancheros

Tuesday night is usually Mexican food at our house. The most requested meal next to Fajitas is my Enchiladas Rancheros. This recipe is completely mine. Sneak in a few extra vegetable from my Quarantine Garden, and you have a delicious, healthy, all in one tortilla meal!

First, you need to make a batch of Enchilada Sauce; canned sauces will work in a pinch, but making it yourself helps control the calories. #eatlessmovemoreprayalot Preparation of pretty fresh vegetables is key to this recipe.

Tools:

• A Good, Sharp Chef’s Knife; the Coated Chef’s Knife is great too.
• Cutting Board or Cutting Mat
• Garlic Peeler and Slicer Set makes this job so easy
• A Huge 12″ Nonstick Stainless Steel Skillet
• Glass 9×13 Casserole Dish
• Food Chopper
• Wood and Silicone Spoon

Ingredients:

• 1 lb Chicken Tenders
• 1 batch Enchilada Sauce – about 2 1/2 cups
• 3 Cloves Garlic
• 1 Large White Onion
• 1/2 Bell Pepper (Red, Green, or combination)
• 1 medium or 2 small zucchini
• 8 6″ Flour Tortillas (or Corn if you prefer)
• 1/4 cup fresh chopped cilantro or 1 TBSP dry
• 2 tsp oregano
• 1 tsp thyme
• 1 Tbsp Chili Powder
• 1/2 tsp coriander
• 1/2 tsp cumin
• Salt & Pepper
• 2 cups Pepper Jack or Monterrey Jack Cheese
• 1/4 cup chopped green onions

Instructions:

1. Brown Chicken tenders seasoned with spices, salt & pepper in 12″ skillet. Set aside and chop with food chopper after cooling for about 10 min.
2. Meanwhile, brown small diced onion, bell pepper, cilantro, sliced garlic, & zucchini seasoned with Mexican spices and salt & pepper until zucchini is tender. It’s important to season at each step of this recipe.
3. Return chicken to skillet, and add about 2/3 of the Enchilada Sauce and a 1/2 cup of cheese. Simmer for about 5 minutes and adjust salt & pepper. You can add some jalepenos for a little extra heat.
4. Fill the shells evenly and set in a lightly greased casserole dish. Top with remaining sauce, cheese, and green onions.
5. Bake at 350 deg until bubbly, about 25 min.

Please tag me @jennskitchenblog on Instagram or @JWRKitchen on Facebook if you make this dish. Use the #jennskitchenblog or #eatlessmovemoreprayalot so we can enjoy it with you!