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!
ENCHILADAS RANCHERAS LASAGNA
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.