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Cinco de Mayo: Enchiladas Rancheras

Source of Recipe


From "The Everything Easy Mexican Cookbook"



List of Ingredients



• 2 cloves garlic
  
• 2 medium yellow onions
  
• 2 fresh jalapeño peppers
  
• 4 large red tomatoes
  
• 2 Tbsp vegetable oil
  
• 1 tsp dried oregano
  
• 1 pound Monterey jack cheese
  
• 3/4 pound fresh button mushrooms
  
• 1 cup pitted black olives
  
• 4 cups cubed cooked chicken
  
• 4 cups sour cream
  
• 30 (8-inch) flour tortillas
  






Instructions



1. Preheat oven to 350°F.
   Peel and mince the garlic and onions. Remove the stems and seeds from the jalapeños and cut into 1/4-inch pieces. Peel the tomatoes and chop into 1/2-inch pieces.
   
   
2. Heat the vegetable oil to medium temperature in a medium-sized frying pan. Add the garlic, onions, and jalapeño peppers; saute until the onions are translucent. Add the tomatoes and oregano; cook for about 5 minutes, stirring frequently.
   
   
3. Grate the cheese. Clean the mushrooms and slice thinly. Cut the black olives into 1/4-inch rounds.
   
   
4. Mix together the chicken, cheese, mushrooms, and black olives. Stir in the sour cream.
   
   
5. Put 3 to 4 tablespoons of filling on each tortilla. Roll up and place in a 9- x 13-inch baking dish. Pour the sauce over the top. Bake for 30 minutes or until heated through.
   
   Serves 8