Las Manitas Enchiladas Zacatecanas
Dive into the vibrant flavors of Zacatecas with *Las Manitas Enchiladas Zacatecanas*, a traditional Mexican dish that embodies comfort and authenticity. These enchiladas are elevated by a rich, velvety sauce made from guajillo and ancho chiles, blended with garlic, onion, and tomatoes for a smoky, slightly tangy base. Soft corn tortillas are dipped in the warm chile sauce, stuffed with tender, shredded chicken, and topped with a medley of fresh toppings, including crumbled queso fresco, creamy Mexican crema, crisp lettuce, tangy radish slices, and buttery avocado. Perfect for family dinners or special occasions, this recipe delivers bold, authentic Mexican flavors while being surprisingly easy to prepare in just an hour. Let this Zacatecan classic bring a taste of tradition to your table!
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Recipe Information
Ingredients
- 6 pieces Dried guajillo chiles
- 2 pieces Dried ancho chiles
- 3 pieces Garlic cloves
- 1 piece White onion, quartered
- 2 pieces Tomatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 12 pieces Corn tortillas
- 2 cups Shredded cooked chicken
- 1 cup Queso fresco, crumbled
- 0.5 cup Mexican crema
- 2 cups Lettuce, finely shredded
- 4 pieces Radishes, thinly sliced
- 0.25 cup Cilantro, chopped
- 1 piece Avocado, sliced
Instructions
Remove the stems and seeds from the guajillo and ancho chiles.
In a medium saucepan, bring 4 cups of water to a boil. Add the chiles, garlic, onion, and tomatoes. Simmer for 10 minutes until the chiles are softened.
Remove the saucepan from heat and let cool slightly. Transfer the mixture to a blender, including 1 cup of the cooking water. Blend until smooth.
Strain the blended mixture through a fine-mesh sieve into a bowl to remove any solids, creating a smooth sauce.
In a large skillet, heat the vegetable oil over medium heat. Pour in the sauce and simmer for 10 minutes, stirring occasionally. Add salt to taste.
Heat a griddle or skillet over medium heat. Warm the corn tortillas for 30 seconds on each side, keeping them soft and pliable.
Dip each tortilla into the warm red chile sauce to coat both sides. Place the sauce-coated tortilla on a plate.
Fill each tortilla with a small amount of shredded chicken, then roll it up tightly. Repeat for all tortillas.
Arrange the rolled enchiladas on a serving platter. Drizzle with remaining red chile sauce, then top with crumbled queso fresco, a drizzle of crema, and a sprinkling of shredded lettuce.
Garnish with radish slices, chopped cilantro, and avocado slices. Serve warm and enjoy this traditional dish from Zacatecas!
Nutrition Facts
Calories |
3846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 4484 mg | 195% | |
| Total Carbohydrate | 370.4 g | 135% | |
| Dietary Fiber | 81.3 g | 290% | |
| Total Sugars | 39.6 g | ||
| Protein | 252.1 g | 504% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2007 mg | 154% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 6225 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
