Las Manitas Enchiladas Zacatecanas Recipe

Name: Las Manitas Enchiladas Zacatecanas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 corn tortillas; 4 cups chicken, cooked and shredded; 2 tablespoons butter; 1 garlic clove, minced; 1/2 medium onion, chopped; 1 medium tomatoes, chopped; 1/2 bell pepper, seeded and chopped; 1 teaspoon black pepper; 1 teaspoon dried marjoram; 4 sprigs cilantro; 1 1/2 teaspoons cumin; 2 tablespoons tomato sauce; 1 1/2 teaspoons salt (to taste); 1/2 cup chicken broth; Zacatecana Sauce; 4 poblano chiles, roasted and seeded, canned is fine; 1 cup water; 1/4 cup grated monterey jack cheese; 1 tablespoon olive oil; 1 tablespoon sour cream; 2 flour tortillas, torn into quarters; 1 1/2 teaspoons salt (to taste)

Servings: persons

10 corn tortillas
4 cups chicken, cooked and shredded
2 tablespoons butter
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomatoes, chopped
1/2 bell pepper, seeded and chopped
1 teaspoon black pepper
1 teaspoon dried marjoram
4 sprigs cilantro
1 1/2 teaspoons cumin
2 tablespoons tomato sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth
Zacatecana Sauce
4 poblano chiles, roasted and seeded, canned is fine
1 cup water
1/4 cup grated monterey jack cheese
1 tablespoon olive oil
1 tablespoon sour cream
2 flour tortillas, torn into quarters
1 1/2 teaspoons salt (to taste)

1
In a large saucepan melt butter using low heat. Add the garlic, onions, tomato, bell peppers, pepper, marjoram, cilantro and cumin and saute until soft, about 10 minutes.
2
Stir in shredded chicken and saute briefly. Add tomato sauce and broth, taste and add salt if needed.
3
Meanwhile, place chiles in a blender with water, cheese, olive oil, sour cream and flour tortillas. Puree until smooth adding water if necessary to get the mixture moving. The sauce should be thick but thin enough to be pourable.
4
In a saute pan using medium-high heat add a drizzle of olive oil. When oil and pan are hot add the sauce and salt. It will sizzle when added to the oil. Reduce heat to low and simmer for 5 minutes.
5
Heat a small amount of oil in a skillet or saute pan. Quickly fry corn tortillas for just a few seconds on each side or heat them in a microwave in paper towels to soften.
6
Fill tortillas with chicken, roll and place seam side down in serving dish or on plate and pour sauce on top.
7
Serve with additional cheese, and garnish with sour cream.

1020

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 10 corn tortillas, 4 cups chicken, cooked and shredded, 2 tablespoons butter, 1 garlic clove, minced, and more.

Yes, Las Manitas Enchiladas Zacatecanas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Las Manitas Enchiladas Zacatecanas

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