Chicken enchiladas zacatecanas recipe
Share this recipe on FacebookAnother chicken enchiladas recipe using a special chile sauce called zacatecanas. Corn tortillas are lightly fried, filled with a chicken mixture and topped with a chile, cheese and sour cream based sauce. Serve with guacamole, salsa and other Mexican condiments for a complete meal.
Preparation time: 10 minutes, Cooking time: 45 minutes, Serves: 4 - 6
Ingredients
For the chicken filling
1 whole small (2 - 2 1/2 lb)chicken, or equal amount of chicken pieces
1/2 medium onion, peeled and sliced
1 clove garlic, peeled
1 Tbsp salt
2 Tbsp butter
1 clove garlic, peeled and minced
1/2 medium onion, peeled and chopped
1 medium tomato, chopped
1/2 green bell pepper, seeded and chopped
1 tsp black pepper
1 1/2 tsp cumin powder
1 tsp dried marjoram
4 sprigs cilantro
2 Tbsp tomato sauce
Salt or to taste
For the Zacatecana sauce
4 chipotle chiles
2 anaheim chiles
1 1/4 cups grated cheddar or Monterey Jack
1 Tbsp olive oil
3/4 cup sour cream
2 flour tortillas, torn in quarters
1 1/2 tsp salt or to taste
10 corn tortillas
More olive ol for frying
Directions
Make the chicken filling
Put the chicken, sliced onion, whole garlic clove, and 1 tablespoon
of salt in a large pot. Cover with water and bring to a boil over high heat. Reduce
the heat, cover and simmer for about 30 minutes. Remove from pot and let cool; reserve
broth. When the chicken is cold enough to handle, remove the bones and shred.
In a large saucepan
melt butter over low heat. Add the garlic, onion, tomato, green bell pepper, black pepper, cumin, marjoram and cilantro and saute for about 10 minutes, or until soft. Add the shredded chicken and saute for 3 to 4 minutes, turning constantly. Add the tomato sauce and 1/2 cup
of the reserved chicken broth. Taste and adjust with salt to taste.
Make the Zacatecana sauce
In a saucepan over high heat add the chiles and toast until they get black spots. Place in a pot and cover with hot water. Soak for 25 minutes. Drain, seed and devein. Place in a blender
with 1 cup water, 1/4 cup cheese, 1 tablespoon olive oil, 1 tablespoon
sour cream, and the flour tortillas and puree until smooth. Add more water
if necessary so that the consistency of the sauce is moderately thick and pourable.
Heat
a small amount of olive oil in a saucepan over medium-high heat. Add
the chile sauce and salt and bring to a heat. Reduce heat to low and simmer for 5 minutes.
To serve, heat a small amount of oil in a skillet
or frying pan. Quickly fry the corn tortillas for 2 seconds on each side to soften them.
Fill the tortillas with the chicken mixture and roll up.
Place enchiladas in individual dishes, seam side
down. Pour the sauce on top, sprinkle with the remaining cheese and top with the remaining sour cream.
