Saturday, July 19, 2014


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)
  • 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.

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