When you eat this delicious enchilada casserole, you’ll think you are in your favorite Mexican restaurant instead of your own dining room. The Ranchero sauce is a mildly spiced mixture of peppers and onions that have been slow cooked down with aromatic spices. When layered with chicken, cheese and corn, it becomes a casserole that you’ll want to make again and again. You can skip the step of making the sauce and use your favorite canned variety to save time, but you’ll miss out on some of the authentic flavor. This dish is great for parties when served with margaritas and Mexican beer. Just be sure you have plenty of chips and tortillas to sop up the extra sauce.
Ranchero Sauce
3 tablespoons olive oil
2 large onions, chopped
2 medium yellow peppers, seeded and chopped
2 medium red bell peppers, seeded and chopped
2 medium green bell peppers, seeded and chopped
1 tablespoon ground cumin
1/2 teaspoon ancho chili powder
2 28 ounce cans tomato puree
Enchiladas
2 tablespoons olive oil
4 boneless skinless chicken breast halves, cut into bite sized pieces
1 small onion, chopped
1/2 cup chopped fresh cilantro
2 cups corn kernels, either fresh or frozen and defrosted
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 dozen corn tortillas, torn into strips
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
First, make the sauce. Heat the oil in a large skillet over medium heat. Add the onions and the bell peppers, along with the spices. Cook for about 7 to 9 minutes until the onions are soft and translucent. Add the tomatoes to the pan, and simmer for about 30 minutes over medium low heat. Remove the pan from the stove and allow to cool for 10 minutes before making the enchiladas.
To make the enchiladas, heat the oil in a large skillet over high heat. Add the chicken and sauté until it is cooked through and golden brown, 5 to 7 minutes. Add the onion and cook another 2 to 3 minutes. Remove from heat and add in the cilantro and the corn.
Combine the two cheeses in one large bowl. Remove 1 cup of cheese, and add the chicken mixture to the remaining.
Spoon about a quarter of the Ranchero sauce into the bottom of your slow cooker, and top with a third of the tortillas. Spread half of the chicken over the tortillas and spoon another layer of sauce over top.
Continue layering the sauce, chicken, and tortillas until you have no ingredients left or your slow cooker pot is three quarters full. You want to end up with a layer of sauce. Cover with the remaining cheese.
Cover and cook on low for 3 to 4 hours, until the enchiladas are bubbling. Remove the cover and cook for an additional hour.
Serve the enchiladas from the slow cooker set on warm.
