Take care of dinner with this delicious chicken enchiladas rancheros recipe – and get it on the table quickly due to some awesome meal prepped ingredients.
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Back to this chicken enchiladas rancheros recipe. By utilizing your prepped meal prep shredded chicken and a batch of homemade ranchero sauce, you can skip the intense prep work entirely. It delivers that comforting, restaurant quality flavor in a fraction of the time, making it the perfect fast weeknight meal win.
I love serving this meal with my Mexican side salad – super quick and easy with homemade dressing.
For the enchiladas, using corn tortillas gives this dish texture, and a quick pass in the microwave keeps the tortillas pliable so they roll up seamlessly without cracking. Layered with seasoned shredded chicken, melted cheese, and that signature smoky red sauce, this dinner feels like a weekend luxury but pulls together in minutes.
Step by step instructions for Chicken Enchiladas Rancheros
Prep the Oven and Warm the Tortillas
Preheat your oven to 350 degrees. Place your corn tortillas between two plates and microwave them for about 30 seconds to make them soft, warm, and highly flexible for rolling.
Fill the Tortillas
Lay a warmed corn tortilla flat. Down the center, add a thin line of your seasoned shredded chicken, which should equal roughly two tablespoons. Add a thin line of cheese right next to the chicken, using about two teaspoons.
Roll and Assemble
Gently roll the tortilla tightly around the filling. Place it seam side down in your casserole dish so it stays securely closed. Repeat this process with the remaining tortillas and filling until you run out of chicken, making sure to reserve some cheese for the top.
Sauce and Bake
Pour your flavorful ranchero sauce evenly over the top of the assembled enchiladas. Sprinkle the remaining shredded Mexican blend cheese across the sauce. Bake for 15 minutes or until the cheese is completely melted and bubbling.
Eat and enjoy!
FAQ for Chicken Enchiladas Rancheros
Can I make this dish ahead of time?
Yes, you can assemble the enchiladas in the casserole dish a day in advance. Just cover the dish tightly and store it in the refrigerator, then add a few extra minutes to the baking time since you are starting from a cold dish. Also, make sure your dish isn’t glass, as it cannot handle quick temperature changes.
What kind of tortillas work best?
Corn tortillas are traditional and provide the best flavor profile for this dish. Just ensure you do not skip the warming step between the plates, as cold corn tortillas will tear easily when you try to roll them.
If you prefer flour tortillas, certainly use them. This dish will still be delicious.
What should I serve with enchiladas?
I always wonder this, too! To add some more veggies to this dinner, try this Mexican side salad with lime vinaigrette.
Chicken Enchiladas Rancheros
Ingredients
Method
- Preheat oven to 350 degrees.
- Microwave corn tortillas between two plate for 30 seconds to make them flexible.
- Fill a tortilla with a thin line of chicken, about 2 tablespoons. Add a thin line of cheese, about 2 teaspoons.
- Gently roll and place seam side down in a casserole dish.
- Repeat with all remaining ingredients until you run out of chicken. Reserve cheese.
- Pour ranchero sauce over top. Sprinkle with remaining cheese.
- Bake for 15 minutes or until cheese is melted.
*Please consult your health professional for health and nutritional advice.
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If you love having versatile protein options ready to go in your fridge for breakfast, check out my High Protein Egg Bake Meal Prep to stock your kitchen for the week. For another incredible way to use up your batch of homemade sauce, try my smoky Oven Baked Huevos Rancheros for a perfect weekend brunch.
