Ranchero Sauce  (Makes about 6 cups)


6 tablespoons margarine

½ large onion or 1 medium onion
3 tablespoons flour
¼ cup red Chile powder
2 teaspoons cumin
1 Tbsp chopped garlic
4 cup vegetable or chicken broth
1½ cups Ground tomatoes



1.   Preheat oven to 400 degrees

2.   Melt margarine in saucepan with onions and add flour.  Stir constantly with wire whisk for about two minutes on medium heat.

3.   Add water, spices, chicken broth, and tomato sauce

4.   Stir until thick, about 5 minutes

5.   Set sauce aside




Cheese, onion, and rice mixed with sauce (Or any combination of these)



To Make Enchiladas


1.   Generously grease a glass baking dish- add ½ cup sauce on the bottom of the greased pan

2.   Mix filling ingredients with about 1/3 cup of the sauce so it  holds together

3.   Place ½ cup filling on one side of a flour tortilla—for corn, 2-4 Tablespoons filling each

4.   Roll tortilla up and place in greased pan

5.   Cover all enchiladas with sauce—makes 4 large or 6 smaller ones using flour tortillas – using corn tortillas, about 6-8

6.   Sprinkle extra cheese on top

7.   Bake at 400 degrees for 25-30 minutes or until cheese is melted

8.   Serve with rice on the side




7.  Microwave on high about 2 minutes or until cheese is melted

8.  Serve with rice on the side