Veggie Enchiladas with Ranchero Sauce

My ranchero sauce is amazing, if I do say so myself.  It really accents the veggie enchiladas and make them incredibly delicious and downright addicting.  Luckily, they are pretty healthy and you can afford to have just one more.  : )  I based this veggie combination on the veggie enchiladas at Chuy’s in Austin, Texas.  By the way, I highly recommend eating at Chuy’s if you are ever in Austin.  They have great Tex-Mex at great prices.  The one located on Barton Springs Road, across from Zilker Park is my favorite.  Anywho, feel free to change up the veggie combination to stuff the enchiladas.  Be flexible and use what you have on hand.  Sometimes I add hominy or black olives to my mixture with tasty results.  You can also add cooked shredded chicken, if you eat meat.  The Ranchero Sauce is also excellent with eggs.  For Huevos Rancheros, fry an egg (don’t use a lot of oil) and add some of the sauce to the pan towards the end of cooking.  Heat the sauce through and serve the eggs and Ranchero sauce over a warm corn tortilla.

Veggie Enchiladas

1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil (or vegetable oil)
1 zucchini, diced
1 yellow squash, diced
1 cup corn kernels (frozen is fine)
1 serrano chile, veins and seeds removed and minced
4 ounces button or baby bella mushrooms, cleaned and chopped
1 cup fresh spinach, rinsed and chopped
1 cup cooked potatoes, diced

hot oil
corn tortillas
pepper jack cheese, shredded
Ranchero sauce, warmed (recipe below)

For the enchilada filling, sauté the onions and garlic in the olive oil or vegetable oil over medium heat.  When the onions are tender, add the zucchini, yellow squash, corn, serranos, and mushrooms.  Continue to cook until the squash is tender but not mushy, about 5 minutes.  Add the fresh spinach and diced cooked potatoes to the mixture and cook until warmed through.  Season the mixture to taste with salt and pepper.

To make the enchiladas, quickly dip the corn tortillas in hot oil, being careful to not get them crisp.  Fill the softened tortillas with shredded pepper jack cheese and the veggie mixture.  Roll them up, place on a plate and top with the hot ranchero sauce.  Serve immediately.

My Ranchero Sauce

1 tablespoon butter
1/2 medium onion, chopped
1/4 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
2 large garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
1 8 ounce can tomato sauce
1/2 teaspoon salt
4 ounces tomato paste (optional)
1/4 cup chopped fresh cilantro

Melt the butter in a heavy large skillet over medium heat.  Add the next 6 ingredients and sauté until the vegetables are soft, about 5 minutes. Add the broth and tomato sauce and cook until sauce starts to thicken, stirring frequently. Taste and season the sauce with salt.  If you prefer a more “tomato-y” sauce, stir in the 4 ounces of tomato paste (1/2 a small can). Cook for about 15 more minutes.  If the sauce is too thick, you may add a little bit of water to thin it out.  Stir in cilantro.


One Comment on “Veggie Enchiladas with Ranchero Sauce”

  1. […] cereal with milk Lunch:   Super Ramen Dinner: Veggie Enchiladas with Ranchero Sauce, Los Tios Mexican Rice and Black Beans Snack: […]

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