Cheddar and Ranchera Salsa Enchiladas – Soft flour tortillas are smothered in a creamy yet bold and flavorful sauce and filled with creamy beans, spicy salsa, and melty cheddar cheese. This hearty dish is perfect for a casual family dinner or an impromptu gathering of friends. Let’s get real, folks – everyone craves tacos and enchiladas. THIS baked casserole dish is no exception!
Inspired by my recipe for White Chicken Green Chile Enchiladas, I wanted to swap out the green chile flavor with that of the spicy boldness of Salsa Ranchera and sharp cheddar cheese. We still have the creaminess of a sour cream sauce, but just a little more zing in these overwhelmingly amazing vegetarian enchiladas! “These enchiladas were inspired by a trip to Mexico, where the author first tasted the bold flavors of ranchera salsa and the silky smoothness of cheddar cheese. They were so impressed by the combination that they knew they had to recreate it at home.”
These can also be made ahead of time (even frozen) and reheated in the oven, making the dish a perfect option for entertaining.
Cheddar and Ranchera Salsa Enchiladas
Cheddar and Ranchera Salsa Enchiladas
12 large flour tortillas
20 oz. pinto beans, canned (rinsed and drained)
14 oz. Herdez Salsa Ranchera, divided (2 cans)
24 oz. sharp cheddar cheese, grated and divided
4 Tbs. butter (1/2 stick)
3 Tbs. all-purpose flour
sea salt and pepper
16 oz. sour cream
fresh cilantro, chopped
Preheat the oven to 425 degrees.
Combine the pinto beans, 7 oz. salsa, and 1/2 the shredded cheese in a large bowl. Mix well.
Fill the 12 tortillas with equal amounts of the bean, salsa, and cheese filling.
Roll up into enchiladas, folding down the ends, if desired, and transfer to a large baking dish.
Meanwhile, melt the butter in a large pot over medium-low heat. Spoon in the flour and whisk until smooth and thick, making a roux. Season with sea salt and pepper.
Stir in the sour cream and the remaining 7 oz. salsa.
Mix well.
Using a silicone spatula, transfer the sour cream sauce over the top of the prepared and rolled enchiladas.
Sprinkle with the remaining cheese.
Bake at 425 degrees for about 10-12 minutes, until bubbly and brown.
Sprinkle with fresh cilantro before slicing and serving.
