Go Back
+ servings
Enchiladas Zacatecanas | Kita Roberts GirlCarnivore.com

Enchiladas Zacatecanas

A regional dish from Zacatecas, these enchiladas are known to be made with pork or cheese filling and a sauce made of poblano, guajillo or ancho peppers.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 808kcal


For the Enchiladas

  • 4 fresh poblano chile peppers
  • 1 lbs shredded cooked pork
  • 1 cup tomato seeded and diced
  • 10 tortillas 6-7"

For the Sauce

  • 1 cup Mexican creama or sour cream
  • ½ cup heavy cream
  • ½ cup fresh cilantro snipped
  • ¼ teaspoon salt
  • ½ cup queso fresco crumbled


Make the Enchiladas:

  • Preheat the oven to 425 degrees F. 
  • Cut the poblanos in half, discard the stems and seeds and arrange them flattening with your hand on an aluminum foil lined baking sheet. 
  • Bake for 20-25 minutes, or until the peppers are charred. 
  • Carefully remove the tray from the oven and bring the aluminum foil up and around the peppers, folding the edges to trap everything inside. Let stand for 15 minutes.
  • When peppers are cool enough to handle, using a sharp knife loosen the edges of the skins and peel back. Discard the skins and finely chop the peppers.
  • Reduce the oven temp to 350 degrees F. Spray a 9×13″ baking dish with cooking spray.
  • Add ½ cup of the chopped poblanos, the tomatoes, and the pork to a bowl and toss to combine. 
  • Scoop ⅓ cup into the center of each tortilla and wrap. Place them snugly side by side in the baking dish, seam side down. 
  • Bake for 20 minutes, or until golden brown and heated through.

Meanwhile, Make the sauce:

  • In a blender combine the remaining poblanos with the Mexican creama, heavy cream, cilantro, and salt. 
  • Blend until smooth. 
  • Transfer to a saucepan and cook over medium heat, stirring constantly, until slightly thickened, about 8-10 minutes. Stir in the queso fresco and remove from heat.
  • Spoon sauce over baked enchiladas and garnish with remaining cilantro.


BHG Special Interest Mexican 2012


Calories: 808kcal | Carbohydrates: 46g | Protein: 30g | Fat: 55g | Saturated Fat: 25g | Cholesterol: 162mg | Sodium: 902mg | Potassium: 806mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1790IU | Vitamin C: 71.6mg | Calcium: 274mg | Iron: 4.2mg