Veggie Enchilada Ranchera

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 143.3
  • Total Fat: 7.0 g
  • Cholesterol: 12.6 mg
  • Sodium: 160.9 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.6 g

View full nutritional breakdown of Veggie Enchilada Ranchera calories by ingredient
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Easy Quick & Yummy Easy Quick & Yummy
Number of Servings: 8


    corn tortillas
    monterey jack cheese (or your choice)
    diced green chilis (canned or fresh)
    Optional: sour cream


PREP: chop onions & tomatoes
shred cheese if necessary
use a small pan to fry tortillas and start heating your oil

In a non stick pan (I use my cast iron pan) use 1 tbs of oil to saute onions for a couple of minutes,
Add tomatoes and continue saute; when veggies are partially soft add your diced chilis;
sprinkle your cheese on top of the mix and simmer until cheese starts to melt. Keep on low heat while preparing your tortillas.

Quickly place corn tortilla in oil, just enough to heat, flip over, remove when tortilla puffs; drain on a paper towel quickly; You do not want to crisp your tortilla, they need to be soft for rolling. In hot oil this only takes a minute or so to be ready and does not absorb a lot of oil. You will want to work quickly but don't burn your fingers!

place a couple of tablespoons of mix on one side of tortilla and roll. Serve with a dollop of sour cream.

I always make this by feel so you may get a higher yield than the 8 servings I am allowing for. Depends on how you varied the portions and the size of tomatoes and onion used.

Very adaptable recipe to adjust all the ingredients and you could also add some cooked chicken into the mix before adding the cheese.

Makes approx 8 servings!

Number of Servings: 8

Recipe submitted by SparkPeople user BADINFLUANCE55.

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