So do you know what the first step is in making Enchiladas Rancheras is? To make a pot roast one day and pork carnitas the next of course. I’ve made these enchiladas for years but always find the best flavor comes from using leftover pot roast & leftover pork carnitas in tandem along with fresh made tortillas and tomato sauce. I’d like to say I made these tortillas, but I ran out of time with company coming and purchased them from a local market who makes them fresh in the store. I just love watching those girls work!
Shredded beef
4 large tomatoes,sliced
3 cloves garlic, smashed
1 teaspoon sea salt
1 teaspoon white pepper
1 large can can chopped green chiles
2 cups shredded cheese (I like a combo of jalapeno cheddar and Monterey jack)
tortillas
PURE
- Preheat oven to 350 degrees.
- Spray baking dish with PURE.
- Roast tomatoes until crushable.
- Add green chiles and garlic until well blended.
- Stir in salt and pepper.
- Puree’.
- Split sauce in half.
- Soak shredded meat for at least an hour in the sauce (though I prefer over night).
- Spread your tortilla lightly with some of the tomato sauce.
- Fill with meat and sprinkle with cheese.
- Roll up and place in baking dish.
- When full, pour remaining sauce over the enchiladas.**
- Top with remaining cheese.
- Bake for 30 minutes.
- Serve with GARDEN TOMATO SALSA and Fresh Guacamole.
**This time I was trying to feed a full house and was running out of refrigerator space so I tried something new and made 2 layers in the same pan and made a casserole out of it – worked like a dream. We just called it Lasagna cut it into squares and everyone was happy.
If I could only make all our recipes, I would have my menu done for the year. This is a hearty fun meal.
Thanks guys – we finally finished up the carnitas from the freezer last night.
“Enchilasagna” is what one of my BBQ buddies call a similar dish and it fits this one. Most exceptional use of leftovers!
Yum! These look delicious. We’re huge enchilada fans over here and I completely agree with you. Using carnitas the next day is SO much better.
I love them but I never get them out in one piece.
Delicious recipe ♥
And the real beauty of the lasagna style solves Merut issue with getting them out of the pan. Cutting them into squares was a great and easy way to serve them.
I love enchiladas. But here is my million dollar question, how do you get them out of the pan without them deconstructing into an unappetizing mess? My problem is they never look like enchiladas by the time I take them out of the pan.
Hi Tamy,
Looks really yummy! I’ll have to give this a try. Mine is posted at my place. Have a great day!
Sherrie
Food for Thought
http://100sweets.blogspot.com/2010/08/simply-delicious-sunday.html
I agree, very creative to turn it into a lasagna! And you know I’m all for making something one day that will make the next meal or two easier to put together 🙂
We love enchiladas and your would be gone in a heatbeat! How nice you can get freshmade tortillas! Very creative with the lasagna!