Authentic Zacatecan Enchiladas with Poblano Sauce
Indulge in the rich and vibrant flavors of Zacatecas with this authentic enchiladas recipe that captures the essence of traditional Mexican cuisine. Originally served at the beloved Las Manitas restaurant in Austin, this dish showcases tender shredded chicken wrapped in soft corn tortillas, topped with a luscious roasted poblano sauce. Despite the heartbreaking closure of Las Manitas, this recipe lets you recreate the spirit and taste of this cherished eatery right in your kitchen. With a medley of fresh vegetables, spices, and a creamy finish, these enchiladas are sure to become a favorite at your dining table. Serve them at your next family gathering or cozy dinner and transport yourself to the heart of Mexico with every bite!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Corn Tortillas
10 (Softened or briefly fried)
Cooked Chicken, shredded
4 cups (Cooked and shredded)
Butter
2 tablespoons (Melted)
Garlic, minced
1 clove (Minced)
Onion, chopped
1/2 medium (Chopped)
Tomatoes, chopped
1 medium (Chopped)
Bell Pepper, seeded and chopped
1/2 (Seeded and chopped)
Black Pepper
1 teaspoon (Ground)
Dried Marjoram
1 teaspoon (Dried)
Fresh Cilantro
4 sprigs (For garnish)
Cumin
1 1/2 teaspoons (Ground)
Tomato Sauce
2 tablespoons (Canned or homemade)
Salt
1 1/2 teaspoons (To taste)
Chicken Broth
1/2 cup (Low sodium recommended)
Poblano Chiles
4 (Roasted and seeded (canned is fine))
Water
1 cup (For blending)
Monterey Jack Cheese, grated
1/4 cup (For topping)
Olive Oil
1 tablespoon (For sautéing)
Sour Cream
1 tablespoon (For garnish)
Flour Tortillas, torn
2 (Torn into quarters)
Instructions
1
In a large saucepan, melt the butter over low heat. Add the minced garlic, chopped onions, tomatoes, bell peppers, black pepper, marjoram, and cumin. Sauté for about 10 minutes until the vegetables have softened and the aromas are fragrant.
2
Add the cooked, shredded chicken to the sautéed mixture and stir briefly to combine. Incorporate the tomato sauce and chicken broth. Taste and adjust the salt if necessary, then simmer the mixture on low heat for an additional 5 minutes.
3
While the chicken mixture simmers, prepare the poblano sauce. In a blender, combine the roasted chiles with water, grated Monterey Jack cheese, olive oil, sour cream, and torn flour tortillas. Blend until smooth, adding more water if needed to achieve a pourable consistency.
4
Heat a drizzle of olive oil in a medium sauté pan over medium-high heat. Carefully pour in the poblano sauce and add salt. Allow the sauce to sizzle and then reduce the heat to low, letting it simmer for 5 minutes to meld the flavors.
5
In a separate skillet, heat some oil over medium heat. Quickly fry the corn tortillas for just a few seconds on each side to soften them. Alternatively, you can heat them in a microwave wrapped in paper towels.
6
Take a tortilla and fill it with the chicken mixture, then roll it up and place seam-side down in a serving dish. Repeat this process with the remaining tortillas.
7
Generously pour the warm poblano sauce over the rolled enchiladas. Finish with a sprinkle of additional cheese and a dollop of sour cream for garnish.
8
Serve warm, alongside your choice of sides, and enjoy a true taste of Zacatecas!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Zacatecan Enchiladas with Poblano Sauce?
They are a traditional Mexican dish featuring tender shredded chicken wrapped in corn tortillas and topped with a creamy roasted poblano sauce.
Where does this specific recipe originate from?
This recipe captures the spirit of the food served at the famous Las Manitas restaurant in Austin, Texas.
How much chicken is required for this recipe?
The recipe calls for 4 cups of cooked and shredded chicken.
What kind of tortillas are used for rolling the enchiladas?
10 corn tortillas are used for the main body of the enchiladas.
What is the primary ingredient in the sauce?
The sauce is based on 4 roasted and seeded poblano chiles.
Why are flour tortillas included in the poblano sauce ingredients?
Torn flour tortillas are blended into the sauce to help thicken it and provide a unique texture.
What type of cheese is recommended for the topping and sauce?
Monterey Jack cheese is used both inside the blended sauce and as a garnish on top.
What vegetables are included in the chicken filling?
The filling includes minced garlic, chopped onions, chopped tomatoes, and seeded bell peppers.
What dried herbs and spices season the chicken?
The chicken is seasoned with black pepper, dried marjoram, and ground cumin.
Can I use canned poblano chiles instead of fresh ones?
Yes, the recipe notes that canned roasted and seeded poblano chiles are a suitable alternative.
How should I prepare the corn tortillas before filling them?
You should either quickly fry them in oil for a few seconds or heat them in the microwave wrapped in paper towels to soften them.
What is the correct way to assemble the enchiladas?
Fill a softened tortilla with the chicken mixture, roll it up, and place it seam-side down in a serving dish.
What garnishes should be added before serving?
Garnish the dish with fresh cilantro sprigs, additional grated cheese, and a dollop of sour cream.
Do you need to cook the poblano sauce after blending?
Yes, the blended sauce should be simmered in a pan with olive oil for about 5 minutes to meld the flavors.
What liquid is used to blend the poblano sauce?
1 cup of water is used in the blender to help achieve a pourable consistency for the sauce.
What is the purpose of using butter in the recipe?
2 tablespoons of butter are used to sauté the vegetables for the chicken filling over low heat.
How much chicken broth is used in the filling?
The recipe uses 1/2 cup of chicken broth, with low sodium recommended.
What type of oil is used for the sauce?
1 tablespoon of olive oil is used when simmering the blended poblano sauce.
Is bell pepper a required ingredient?
Yes, 1/2 of a seeded and chopped bell pepper is used to add flavor to the chicken filling.
How long do you sauté the vegetables for the filling?
The vegetables should be sautéed for about 10 minutes until they are softened and fragrant.
Does the recipe use tomato sauce in addition to fresh tomatoes?
Yes, it uses both 1 medium chopped tomato and 2 tablespoons of tomato sauce.
What should the consistency of the poblano sauce be?
The sauce should be blended until smooth and should be pourable, adding more water if necessary.
What specific dried herb gives the filling its unique flavor?
1 teaspoon of dried marjoram is included in the vegetable sauté.
How many poblano peppers are needed?
The recipe requires 4 roasted and seeded poblano chiles.
What region of Mexico does this recipe represent?
This recipe is an authentic representation of flavors from Zacatecas, Mexico.
How many flour tortillas are needed for the sauce base?
2 flour tortillas, torn into quarters, are needed for blending into the sauce.
Is sour cream used in the sauce or just as a garnish?
1 tablespoon of sour cream is blended into the sauce, and extra can be used as a garnish.
What is the final step before serving?
The final step is to pour the warm poblano sauce over the rolled tortillas and add the final garnishes.
Is this recipe considered easy for a weeknight dinner?
Yes, it is tagged as an easy dinner and comfort food, making it great for family gatherings.
How much salt is recommended?
The recipe suggests 1 1/2 teaspoons of salt, adjusted to your personal taste.