Enchiladas Zacatecanas From Las Manitas, Austin, TX

Chicken Filling
1 whole frying chicken, giblets and excess fat removed

1/2medium onion, peeled and sliced
1 clove garlic, peeled
1 tablespoon salt
2 tablespoons butter or margarine
1 clove garlic, peeled and minced
1/2medium onion, peeled and chopped
1 medium tomato, chopped
1/2bell pepper, seeded and chopped
1 teaspoon black pepper
1 teaspoon dried marjoram
4 sprigs cilantro
11/2teaspoons cumin
2 tablespoons tomato sauce
11/2teaspoons salt or to taste

Put whole chicken, sliced onion, whole garlic clove,
and 1 tablespoon salt in a pot with enough water to
cover and bring to a boil. Reduce heat, cover, and
simmer until chicken is done, about 30 minutes (it
will be cooked more later). Remove from pot and let
cool; reserve broth. Remove meat from bones and shred.

In a large saucepan melt butter over low heat. Add all
remaining ingredients except for tomato sauce and
salt, and sauté until soft, about 10 minutes. Stir in
shredded chicken and sauté briefly. Add tomato sauce
and 1/2cup reserved broth. Taste before adding salt.

Zacatecana Sauce
4 poblano chiles
11/4cups grated Monterey Jack
1 tablespoon olive oil, plus some for frying
3/4cup sour cream
2 flour tortillas, torn in quarters
11/2teaspoons salt or to taste
10 corn tortillas (white-corn or other good quality)

Roast chiles over an open flame until blackened. Let
cool to the touch, then (wearing rubber gloves) rinse
under running water to remove skin. Seed and devein
chiles and tear into several pieces. Place in a
blender with 1 cup water, 1/4cup cheese, 1 tablespoon
olive oil, 1 tablespoon sour cream, and the flour
tortillas and purée until smooth. Add water if
necessary; sauce should be moderately thick and
pourable.

Heat a small amount of olive oil in a sauté pan over
medium-high heat. Add the sauce and salt, reduce heat
to low, and simmer, lightly bubbling, for 5 minutes.

To serve, heat a small amount of oil in a skillet or
sauté pan. Quickly fry corn tortillas for 2 seconds on
each side. Fill with chicken and roll up. Place
enchiladas on plates, seam side down. Pour sauce on
top, sprinkle with remaining cheese, and garnish with
dollops of remaining sour cream. Makes 8 to 10 plump
enchiladas.

recipe source: www.texasmonthly.com