Measurements

• 1 cup Cheddar Cheese
• 2 cups Chicken Broth
• 2 tbsp Chili Powder
• 12 Corn Tortillas
• 1 tsp Cumin
• 2 cloves Garlic
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 2 cups Tomato Sauce
• 2 tbsp Vegetable Oil
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a medium saucepan, heat the vegetable oil over medium heat.
• Add the chopped yellow onion and minced garlic, and sauté until the onion is translucent.
• Add the chili powder, cumin, salt, and pepper to the saucepan.
• Stir well to combine.
• Pour in the chicken broth and tomato sauce.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
• While the sauce is simmering, heat the corn tortillas in a dry skillet over medium heat until they are pliable.
• Dip each tortilla into the sauce to coat both sides, then place a small amount of shredded cheddar cheese in the center of each tortilla.
• Roll up the tortillas and place them seam-side down in a baking dish.
• Pour the remaining sauce over the rolled tortillas and sprinkle the remaining shredded cheddar cheese on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Serve hot and enjoy your Cheese Enchiladas with Ranchero Sauce.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.