Las Manitas Enchiladas Zacatecanas

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) 

Directions

1. In a large saucepan melt butter using low heat. Add the garlic, onions, tomato, bell peppers, pepper, marjoram, cilantro and cumin and sauté until soft, about 10 minutes.
2. Stir in shredded chicken and sauté 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. Purée 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 sauté 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.