Another FABULOUS recipe from Mama's Kitchen! I doubled the recipe but not the number of poblanos since I was feeding 5 adults and 3 kids ages 4 to 80. Cooked my chicken in the crock pot all dayand so used the broth from cooking my chicken in the sauce instead of water. I used freshly made corn tortillas from the market up the street so I didn't need to fry the tortillas in oil because they were already so soft and pliable. I didn't realize until I got the enchiladas rolled and in the pan covered in sauce that you didn't bake them and I hadn't started my rice which takes 20 minutes to cook. SO I just popped the enchilada pans in the oven at 350 for time it took to make the rice. Everyone gobbled these enchiladas up including the kids. While my husband was watching me make the sauce he thought adding flour tortillas to the blender was really unusual but the flavor...... AWSOME! Thanks again Hope for another of you fantastic recipes that we will have over and over!
I haven't eaten a corn tortilla since I was a kid. I have never liked them so I was really surprised at how much we all enjoyed them in this recipe. We love enchiladas but have been making the same chicken or beef recipes for years. We're thrilled to have found a new & exciting recipe for them! I really wanted to make everything as stated but the two grocery stores in our area did not have poblanos, fresh or canned. I was distraught & waited another 3 days to see if the fresh peppers would be restocked but they are still out today. I looked online & found some substitution suggestions. In one it was suggested to use a jalapeno & a green bell pepper. Well, I had the jalapenos but only about 1/4 of the green bell so I used those plus half a red & half an orange pepper. I know the sauce was much sweeter than intended (and much more orange lol) but we enjoyed it & are anxious to make this recipe again with the poblanos, when possible. I have to say that my favorite part of this recipe was how easy it was. I loved that there was no oven time involved. Especially with summer on the way. Thanks for sharing a little piece of the big state, Mama! Made & enjoyed for ZWT5 - Ali Baba's Babes. :)
This was really good...our only big complaint was that we used tortillas that were too big - tasted more tortilla than I would have liked it to... Added a bit too much water to the sauce - was halving the recipe and didn't catch the 1 cup of water on the 2nd page to change to 1/2. Still really good - will definitely make again - I will just adjust the recipe more carefully and look for those hidden measurements. Thanks for posting
This is an Amazing Recipe! I can see why Rita chose it as one of the best of the ZWT3! The sauce was especially good. I used Anahiem chiles in place of the poblanos because it was what I had in the fridge. This will be a recipe I repeat! Thanks Mama's Kitchen!
I made these for ZWT3, and I must have used extra spicy poblanos. The zacatecana sauce was sooooo spicy that my boyfriend and I had to scrape it off of the enchiladas before we could eat them, and my mouth was still on fire. I'm refraining from posting a star review since my taste buds weren't really working. It was fun to prepare though!
How fun is this!!! I made this basically to word. I used 4 inch corn torillas and 10 inch flour one. I do have extra so this can easily fill 15 tortillas. Thanks!