Mexican recipes
Chicken enchiladas zacatecanas
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55 min
Serves 4 - 6
Mexican
Ingredients
- For the chicken filling For the chicken filling
- 1 whole small (2 - 2 1/2 lb)chicken, or equal amount of chicken pieces 1 whole small (2 - 2 1/2 lb)chicken, or equal amount of chicken pieces
- 1/2 medium onion, peeled and sliced 1/2 medium onion, peeled and sliced
- 1 clove garlic (peeled) 1 clove garlic (peeled)
- 1 tbsp salt 15 ml salt
- 2 tbsp butter 30 ml butter
- 1 clove garlic (peeled and minced) 1 clove garlic (peeled and minced)
- 1/2 medium onion, peeled and chopped 1/2 medium onion, peeled and chopped
- 1 medium tomato, chopped 1 medium tomato, chopped
- 1/2 green bell pepper, seeded and chopped 1/2 green bell pepper, seeded and chopped
- 1 tsp black pepper 4.9 ml black pepper
- 1 1/2 tsp cumin powder 7.4 ml cumin powder
- 1 tsp dried marjoram 4.9 ml dried marjoram
- 4 sprig cilantro 4 sprig cilantro
- 2 tbsp tomato sauce 30 ml tomato sauce
- Salt or to taste Salt or to taste
- For the Zacatecana sauce For the Zacatecana sauce
- 4 chipotle chiles 4 chipotle chiles
- 2 anaheim chiles 2 anaheim chiles
- 1 1/4 cup grated cheddar or Monterey Jack 300 ml grated cheddar or Monterey Jack
- 1 tbsp olive oil 15 ml olive oil
- 3/4 cup sour cream 180 ml sour cream
- 2 flour tortillas, torn in quarters 2 flour tortillas, torn in quarters
- 1 1/2 tsp salt or to taste 7.4 ml salt or to taste
- 10 corn tortillas 10 corn tortillas
- More olive ol for frying More olive ol for frying
Method
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.
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.
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