Chicken Enchiladas with Ranchero Sauce

Hands down my chicken enchiladas are a huge crowd favorite. When I take it to pot lucks, I bring back a clean dish every time!

These enchiladas are filled with flavorful finely shredded chicken and topped with a delicious ranchero sauce + lots of Monterrey jack cheese. The cheese melts to perfection and is the best part. I like to top these with a little bit of crema before serving!

This recipe serves big portions, I think I made about 34 enchiladas with 2 lbs of chicken. It really goes along way! If you want to stuff a little more chicken into each tortilla you can definitely make about 2 dozen with my measurements. I was taking these to a large crowd today so I was trying to make the chicken stretch as much as possible!

If you try out this recipe, it will surely be a crowd favorite for your friends or family too! Hope you enjoy!




For the Chicken Filling

- 2 lbs boneless skinless 
  chicken breasts
- 2-3 tomatoes
- 1 green bell pepper
- 1 tsp cumin
- 3-5 cups of Water
- 1 1/2 tbs Caldo de tomate
- salt and pepper to taste

For the Ranchero Sauce

- 5 Tomatoes
- 1 large yellow onion
- 2 jalapeños
- 35 ounces ounces chicken stock
- 1 1/2 tbs Caldo de tomate
- 4 garlic cloves
- salt and pepper to taste
- 1-2 tbs sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika

For the Enchiladas

- 24-35 corn tortillas
- 30 ounces Monterrey Jack 
- cilantro for garnish


In a large pot submerge the chicken breasts in water, add in the chopped tomatoes, bell pepper & seasonings. Bring to a boil and let simmer at a low – medium boil for about an hour and a half- or until the chicken is fall apart tender. Set aside

While the chicken is cooking, to prepare the Ranchero Sauce, bring a large pot with the chicken stock, chopped vegetables & seasonings to a boil. Simmer down to a low to medium boil for about and hour. Continue to salt and pepper to taste, adjust seasonings to preference. I typically play around with the sugar depending on the taste of the tomatoes, if the sauce is a little tangy, I will add a tsp of sugar to counteract the tanginess until it’s leveled to my preference.

Preheat your oven to 375 degrees. Take a very large baking dish or 2 medium sized baking dishes, and set aside for assembly.

With a spoon, lather some of the Ranchero Sauce to the bottom of your baking dish. On a microwaveable plate, place ten tortillas and cover with a paper towel, then microwave for 40 seconds. This helps the tortillas become more pliable for rolling. Continue microwaving the rest of the tortillas until you are out of filling. I usually microwave ten at a time until I run out.

To assemle the enchiladas, take one tortilla at a time and coat lightly in the Ranchero Sauce, fill the tortilla with 2-3 tbs of chicken then roll and place the enchiladas seam facing down on the baking sheet. Continue until all the chicken is used. Take the Monterrey jack cheese and cover the entire baking dish liberally. Sprinkle with chopped cilantro and bake for 15-20 minutes or until all the cheese is melted throroughly.




Beef Bourguignon

Okay confession time. When I was a freshman in college at TLU, I saw the movie Julie and Julia and was completely inspired to learn how to cook. That movie was what kicked off everything for me! I even made a ‘cooking’ blog back then and had one reader LOL!! No it wasn’t my mom, it was one of my good college friends Steven. Steven thank you for believing in me! haha. Anyway, one of the dishes that Julie recreates is Julia Child’s Beef Bourguignon, a fancy name for a beef and wine dish! I was so so so excited to finally try this recipe out for myself.

It was a tad daunting following Julia Child’s recipe from her Mastering the Art of French Cooking vol. 1… it’s a lot of information to take in, and while I was reading it over and prepping for this dish, my one year old was screaming bloody murder while clinging on to my ankles. Luke was at work when I started this dish, it takes a while to cook, so it was the early afternoon and I think I threw my child off putting so much time into making dinner, that early in the day.

If you like to cook, and I mean really like to cook, I’d suggest investing in this cookbook. It’s unlike any other I have read. As you read a recipe, you’ll find yourself referring back and forth between different pages on references of  methods and techniques. Even while you read a recipe, there is often tips that are thrown in, that stick with you. Everything is explained SO well, the step by step directions make you feel like even the toughest of dishes can truly be done AT HOME!

I tried adapting her original recipe into something a tad easier (with just a few tweaks here and there) without messing up the integrity of the original dish’s flavor! Trust me, there is sooooo much delicious flavor in this recipe! When Luke first took a bite, he was like “oh my God” lol, that’s how I know this will be a keeper in our house hold for years to come. I omitted a few techniques, upped a few ingredients for added flavor– oh and I don’t add mushrooms to my food! Luke doesn’t like them!! I hope you enjoy!!




Recipe’s Ingredients:

- 2 Lbs of stewing meat cut into 2 inch chunks (I used Sirloin) 
- 6 Ounces thick cut bacon 
- 1 -2 TBS Extra Virgin Olive Oil
- 1 Onion
- 3-4 Large Onions 
- 6 Garlic Cloves 
- 1 Bottle of wine (Pinot Noir, Merlot, Chianti) 
- 1 Container of Beef Stock
- 12-20 Pearl Onions
- 2 TBS Fresh Parsley
- 1 TBS Fresh Thyme
- 2 Bay Leaves
- 1 Beef Bouillon Cube
- Salt and Pepper to taste


Set your oven to 325 Degrees. I used a dutch oven, cooking method starts over the stove and finishes in the oven. Coat bottom of dish with EVOO,  and set heat to medium- high, cook your bacon until browned and crispy. Remove Bacon from dish and set on plate with napkin to catch the grease.

Next you will need to pat dry your meat with a paper towel, Julia says that beef does not brown properly if the meat is damp. Cook your beef in the bacon grease, in batches, rotating till each side is browned, then remove the beef and add onto the plate with the bacon. Continue until all the beef is browned. Next, make sure all the beef is out of the dish and toss in the chopped carrots and onion. Cook the vegetables until translucent, 3-5 minutes, then you will throw in chopped garlic for a couple minutes. Let the vegetables cook together until fragrant.

Now, put the beef and bacon back into the pot with the vegetables. Sprinkle in a little bit of flour to coat the meat and help brown everything up a little bit, stirring for 3-5 minutes. Add the pearl onions, (I used a bag of frozen pearls) . I bought a $8 bottle of Pinot Noir from my local HEB… I truly think it’s what made this dish, which just goes to show you do not need an expensive bottle of wine to add depth and flavor to this classic recipe. Wine suggestions often paired for this recipe are a Pinot Noir, Chianti or Merlot. I poured enough wine to come up to about 1/2 to 3/4 the way up to the food in the pot. I then poured enough beef stock to fully cover just about the rest of the food, making sure no peaks of beef were poking through (everything needs to be submerged under liquid).

Finely chop the parsley and thyme then add into the pot, crush the beef bouillon and throw in, then finally salt and pepper to taste. Now it is time to cover the pot with the lid and put into the oven. Cooking time can range anywhere between 3-4 hours, or until the beef is fall apart tender.

Once the beef is tender, take the pot out of the oven and strain all the juice into a separate sauce pan. Boil the juice on high, to thicken stirring often. I threw in a few sprinkles of flour to help with this process. Once the juice is thick enough to stick to the back of your spoon (sauce like consistency), pour the sauce back into the pot of food. Give it a stir to combine well, let stand for a few minutes then serve.

Julia says you can serve over potatoes, rice or noodles. I boiled red potatoes then mashed them with garlic, butter and milk.

I made this two days ago, and we are still enjoying the left overs. I’d say we got a good 6 servings out of, just as Julia said we would.

Thank you for reading!