Enchiladas Rancheras (GF)

If you want a terrific dinner that everyone will swoon over, these Enchiladas Rancheras are the perfect recipe for you! Rich and satisfying with deep and bold flavors, these will become a recipe on regular rotation in your home.

When I was in college and as a young woman working in corporate businesses, I used to make dinners for my classmates and work friends. It was a treat for them and a taste of home cooking was a welcome relief from dorm food or eating out. I grew up cooking for a family of six and I missed making those big dinners. Having friends over gave me an excuse to make some of my favorites.

Steps of assembling and baking the enchiladas

Most of the time when I was growing up, if I ordered enchiladas in Mexican restaurants, they were filled with seasoned ground beef. Not exactly true Mexican, but they were good and filling.

One Christmas, a friend gave me The California Heritage Cookbook and as I read through the recipes, despite living here almost all my life, I quickly realized that I had a lot to learn about Californian and Mexican cooking.

The night I first served these enchiladas, my guests who joined me were astonished at the flavors, and so was I. This sauce is so far superior to anything store-bought that it is well worth the extra effort.

I like to serve these enchiladas with the Chile Rice Casserole, also from the California Heritage Cookbook for a nice change of pace from traditional Mexican Rice. But use whatever side you love. Add a tossed green salad for a balanced meal. And don’t forget the margaritas for sparkling dinner conversation!

This is a long recipe with several components. The good news is the sauce and fillings can be made ahead, covered, and refrigerated. Don’t be dissuaded by the amount of ingredients, you probably have most of them in your pantry.

Long recipes can be intimidating but take them one step at a time and you’ll be done in no time. Also, long recipes tend to have all the directions you need for great and repeatable success!

When I got this book I was just starting to branch out from the standard type of recipe I had grown up with. Experimenting with new herbs and seasonings was a thrill.

I had no idea what cumin tasted like, but I was willing to try it. As soon as I tasted it, I knew it was a common flavor in Mexican dishes but had never known what it was called. That is the beauty of trying new recipes – to expand your kitchen horizons. You never know when you might fall in love with something you’ve never had before and discover a new family favorite.

The California Heritage Cookbook contains a collection of recipes from across the state. California has a fascinating gastronomic history, due in large part to the influences of the many people who have chosen to live here, many of whom arrived during the Gold Rush. Spanish, Mexican, Italian, Chinese, French, and German and many other cooks all contributed to create what is known today as California cuisine. This book is a lesson in the history of both the state and its foods.

Ever since the Junior League of Augusta published its very first cookbook, “Recipes from Southern Kitchens”, in 1940 to support their community programs, Junior League members have been heading to the kitchen to raise money for important community initiatives. Today there are more than 200 Junior League cookbooks in print.

The Mission of the Association of Junior Leagues International Inc., an organization of women committed to promoting voluntarism, is to develop the potential of women and improve communities through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. Junior League cookbooks are a wonderful way to learn about the variety of food styles of the United States.

You need to make these Enchiladas Rancheras as soon as possible. They are that good! Your friends and family will inhale them, begging for more and hopeful that they will be made again soon!

Have a wonderful weekend and I will see you back here next week for Chocolate Monday!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Enchiladas Rancheras:

• Ranchero Sauce: oil, onion, celery, poblano, oregano, chile powder, cayenne or chipotle, cumin, salt, pepper, garlic powder, chicken stock, tomatoes, cornstarch, water
• Cheese Filling: cheddar, Monterey Jack, scallions, rosemary, butter
• Alternate Meat Filling: ground beef and pork, onion, bell pepper, garlic, tomatoes, water, oregano, chili powder, chipotle powder, cumin, salt, pepper, cornstarch, water
• Enchiladas: corn tortillas, mix of grated cheddar and Monterey Jack, garnishes such as sour cream, guacamole, scallions, black olives

PRO Tip:

After sauteing vegetables or other items, you will often add a liquid component. This is called deglazing the pan. You scrape the bottom to release any stuck on bits that are packed with tremendous flavor. It also keeps them from burning! Never skip this step!

How to make Enchiladas Rancheras:

1. The Sauce: Sauté the onion, celery, and bell pepper until softened. Combine the seasonings and stir into the sauteed vegetables then pour in the stock and tomatoes. Cook about 1 hour, if needed for thickening, stir together cool water with the cornstarch, return to a boil whisking constantly until thickened. Cook about 3 minutes at a simmer, stirring often.
2. Cheese Filling: Combine the cheeses, scallions, rosemary, and butter in a bowl or food processor until fully blended. Divide into 4 equal portions and then form each portion into 3 individual sticks the length of your tortillas. Make 12 cheese sticks. Set aside.
3. Alternate Meat Filling: Brown the beef and pork, breaking up clumps. Remove all but 2 tbsp of the drippings out of the pan. Add onions and bell peppers, and cook until softened. Stir in the garlic for 30 seconds until fragrant; add the stock and scrape the bottom of the pan well. Add the seasonings, stirring to distribute them evenly. Cook at a low simmer 15 minutes to meld the flavors.
4. If the meat filling needs thickening, whisk together the cornstarch and water until fully dissolved. Whisking constantly, slowly pour the liquid slurry into the meat and bring to a boil. Stir often until thickened and smooth. Taste and adjust seasonings. Remove from the heat.
5. Assemble Enchiladas: Wrap the tortillas in a clean towel, covering completely, and microwave for 30 to 45 seconds until hot and pliable. Place a cheese stick or some of the meat filling on each tortilla and roll them up. Place seam side down in a buttered baking pan. Cover tortillas with the Ranchera sauce and sprinkle the tops with the cheese.
6. Bake at 400°F (204°C) until bubbly and cheese is melted, about 15 minutes. You can alternately heat under the broiler (watch carefully) until cheese is melted and lightly browned.
7. Serve enchiladas (2 per person) on warmed plates and pass the garnishes at the table for your guests to choose from. Serve hot.

PRO Tip:

Be sure you cover the tortillas completely with a clean kitchen towel and microwave for about 30 to 40 seconds until soft and flexible before trying to fill and roll them – they will crack and break if you don’t!

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Cutting board
• Kitchen scale
• Large skillet 
• Food processor
• 9×13-inch (23x33cm) baking pan

Gluten-Free Tips:

* Many producers sneak in wheat to soften their corn tortillas. Be sure the brand you are using is gluten free!

** You must be very careful with the herbs and spices you use, especially blends, to be sure they are safe for you. I like Penzeys and McCormick because they clearly label their products.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: 6 servings (2 enchiladas each)

Enchiladas Rancheras (GF)

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These enchiladas are traditionally filled with a seasoned cheese mixture which is delicious. But if you prefer, you can make a meat filling instead, which helps fill up big eaters. And the Ranchero sauce is out of this world – it makes everything taste better!

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Additional Time 10 minutes

Total Time 2 hours

Ingredients

Ranchera Sauce

• 1/4 cup (59ml) olive or vegetable oil
• 1 medium onion, peeled and cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 fresh poblano or Anaheim pepper, seeded and cut into 1-inch pieces
• 2 tsp chili powder (gluten free if needed), or to taste
• 1 tsp smoked paprika **
• 1/2 tsp cayenne or chipotle powder, optional if you want heat **
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin **
• 1/2 tsp salt
• 3/4 tsp freshly ground black pepper, or to taste
• 1-1/2 tsp garlic powder
• 2-1/2 cups (592ml) chicken stock (gluten free if needed)
• 2 cups (473ml) peeled and chopped fresh tomatoes, or 28 oz (794g) canned diced tomatoes, drained
• 1 tbsp cornstarch
• 2 tbsp cool water

Cheese Filling

• 1/4 lb (1 cup; 113g) cheddar cheese, finely grated
• 16 oz (452g) Monterey Jack cheese, finely grated
• 3 scallions, including some of the green tops, finely chopped
• 1 tsp dried (preferably ground) rosemary
• 1/4 cup (1/2 stick; 57g) butter, softened to room temperature

Alternate Meat Filling

• 1 lb (454g) ground beef
• 1 lb (454g) ground pork or more ground beef
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 clove garlic, minced
• 1 cup (227g) chicken or beef broth (gluten free if needed)
• 1 tsp oregano
• 1 tsp chili powder **
• 1/2 tsp ground cumin
• 1/4 tsp chipotle powder or smoked paprika, optional
• Kosher salt and freshly ground black pepper, to taste
• 2 tsp cornstarch
• 2 tbsp cool water

Enchiladas

• 12 (6 to 8-inch; 15 to 20cm)) soft gluten-free corn tortillas *
• Ranchera Sauce from above
• 1 cup (113g) grated cheddar and Monterey Jack cheese, mixed together

Optional Garnishes

• Sour cream, guacamole, sliced scallions, sliced black olives, sliced jalapeño peppers, chopped cilantro, etc.

Instructions

1. To make the Sauce: In a large skillet or Dutch oven, heat 1/4 cup (59ml) oil over medium heat. Cook the onions, celery, and poblano pepper until the vegetables are soft and the onion is translucent, about 3 to 5 minutes.

2. Combine the seasonings in a small mixing bowl. If you want to use additional seasonings, add them now. Stir seasonings into the sautéed vegetables and pour in the chicken stock and tomatoes, Cook over medium heat, stirring regularly, until mixture boils and thickens. Reduce heat and simmer 45 minutes to an hour to reduce and concentrate the flavors, stirring occasionally. Taste and adjust seasonings as needed.

3. If the sauce is still too liquid, dissolve the cornstarch in the cool water and whisk into the sauce. Return to a boil and cook about 2 minutes at a low boil to fully thicken the sauce. Stir to incorporate all of the sauce. Move off the heat.

4. To make the Cheese Filling: While the sauce is simmering, mix the cheddar, Monterey Jack cheese, chopped scallions, rosemary, and the butter in a bowl or food processor until well blended. Divide mixture into 4 equal portions and then form each portion into 3 individual sticks the length of a tortilla, making 12 cheese sticks in all. Set aside.

5. To make the Alternate Meat Filling: While the sauce is simmering brown the beef and pork in a very large skillet or Dutch oven, breaking up the clumps. Remove all but 2 tbsp of the drippings. Add the onions and bell peppers, and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.

6. Pour in the stock, stirring to be sure nothing is stuck to the bottom of the pan. Add the seasonings, stirring to evenly distribute them. Reduce the heat to med-low and cook at a low simmer for about 15 minutes to meld the flavors.

7. If the liquid in the meat filling needs thickening, in a small bowl, whisk together the cornstarch and water until fully dissolved. Whisking constantly, slowly pour into the meat mixture and bring to a boil. Stir often until thickened and smooth. Taste and adjust seasonings.

8. To Assemble and Bake the Enchiladas: Place the tortillas in a kitchen towel and fold it over to completely encase the tortillas. Microwave for 30 to 45 seconds or until hot and pliable. Place a cheese stick or some of the meat on each tortilla and roll it up. Place the rolled tortillas, seam side down, in a greased 9x13-inch (23x33cm) baking dish. Cover the tortillas with the Ranchera Sauce and sprinkle with the cup of shredded cheeses.

9. Cover pan loosely with aluminum foil crimping carefully at the edges to hold in the steam. Bake in a preheated 400°F (204°C) oven until the sauce is bubbly and the cheese is melted, about 15 to 20 minutes. Carefully remove the foil cover avoiding the steam.

10. Serve two enchiladas each on warm plates and pass the garnishes for your guests to choose from.

11. Make Ahead: The sauce and fillings can be made a couple of days ahead. Refrigerate, covered, until ready to assemble the enchiladas. Return to room temperature or reheat if you have time. If the sauce and filling are cold, your bake time will likely increase.

Recipe found at www.theheritagecook.com

Notes

* Many producers sneak in wheat to soften their corn tortillas. Be sure the brand you are using is gluten free!

** You must be very careful with the herbs and spices you use to be sure they are safe for you. I like Penzeys and McCormick because they clearly label their products.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Adapted from “The California Heritage Cookbook” by The Junior League of Pasadena

Nutrition Information:

Yield:

12

Serving Size:

2
Amount Per Serving: Calories: 368Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 65mgSodium: 1155mgCarbohydrates: 27gFiber: 11gSugar: 15gProtein: 22g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in June 2010. The article was updated in 2025.