Recipe 4 All: Chicken Enchiladas with Pasilla Chili Sauce Recipe — Every recipe in the World on this site.

Recipe 4 All: Chicken Enchiladas with Pasilla Chili Sauce Recipe

Chicken Enchiladas with Pasilla Chili Sauce

Yield: 16 Servings
2tablespoon Peanut oil
1  2-oz. package dried pasilla
  Chilies, stemmed, seeded,
  Torn into 1-inch pieces
½cups Whole blanched almonds,
4  Chicken breast halves
6cups Chicken stock or canned
  Low-salt broth
½teaspoon Cumin seeds
4  Plum tomatoes, cored,
½  Onion, quartered
4  Cloves garlic, peeled
2tablespoon Firmly packed golden brown
1teaspoon Coarse salt
  Peanut oil (for deep frying)
16  Corn tortillas
cups Grated Montery Jack Cheese
1cups Creme fraiche or sour cream
1  Avocado, peeled, seeded,
  Fresh cilantro sprigs

Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Saute until chilies darken and almonds are golden, about 2 minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce heat to medium. Season chicken with salt and pepper. Add to same pot and brown on all sides, about 5 minutes. Add stock; simmer until chicken is cooked through, aobut 20 minutes. Transfer chicken to another bowl using slotted spoon; cool. Reserve stock in pot.

Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until all ingredients are very soft, about 45 minutes.

Working in batches, puree stock mixture in blender. Return to pot. Boil until reduced to 4 cups, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce separately.)

Remove skin from chicken and discard. Cut meat from bones and shred. Transfer to bowl and combine with ½ cup sauce. Set filling aside.

Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depth of ½ inch and heat to 375-degree F. Fry tortillas 1 at a time until softened, about 5 seconds per side. Using metal sapatula, transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cup chicken down center of each tortilla; roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover.)

Preheat oven to 350-degree F. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until heated through, about 20 minutes. Top with creme fraiche, avodado and clinatro.

Your Chicken Enchiladas with Pasilla Chili Sauce is ready. Buon appetito!

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