Chicken Enchiladas With Pasilla Chili Sauce Recipe

Chicken Enchiladas With Pasilla Chili Sauce Recipe


2 Tbsps of oil (peanut)
1 pack of pasilla (dried, 2 ozs)
Chilies; seeded, stemmed and torn to 1″ pieces each
1/2 c of almonds (whole); blanched and chopped coarsely
4 halves of chicken breast
6 c of stock (chicken) or broth (canned low-salt)
1/2 tsp of cumin seeds
1/2 pc of an onion; quartered
4 pcs of tomatoes (plum); cored and quartered
4 cloves of garlic; peeled
1 tsp of salt (coarse)
2 Tbsps of sugar (golden brown, firmly packed)
Peanut oil (deep frying purposes)
16 pcs of tortillas (corn)
2.5 c of cheese (Montery Jack); grated
1 c of sour cream or creme fraiche
1 pc of avocado; seeded, peeled and sliced
Sprigs of cilantro (fresh)


Heat peanut oil into pot on high flame then add almonds and chilies. Saute for two minutes ’til chilies become dark and the almonds become golden. Transfer using spoons with holes then reduce flame into moderate setting.

Drizzle pepper as well as salt in order to season the chicken. Brown chicken on both sides using the used pot then pour stock into it then simmer (20 minutes) ’til chicken cooks through. Lift chicken off pot and allow to cool; set the stock aside.

Have the seeds of cumin toasted on moderately-low flame for a minute ’til aromatic. Mince them and add them into stock together with sugar, garlic, onion (quartered), tomatoes and chili mix. Simmer (45 minutes) ’til mixture is soft.

Puree the mixture using blender and put back into pot to boil again for 20 mins, stirring often, ’til it lowers into four cups. Season using pepper and salt.

Remove bones as well as skin off chicken then shred meat. Put into bowl, combining 1/2 c of sauce. Reserve this filling. Grease two 13″ x 9″ glass dishes for baking and preheat the oven (350 degrees F).

Pour 1/2″ of oil into skillet then heat (375 degrees F). One by one, fry the tortillas ’til softened for approximately five seconds each side. Drain on papertowels.

Pour 1 Tbsp of sauce on tortilla and sprinkle 2 Tbsps of cheese as well as 1 Tbsp of chopped onion. Push 1/3 c of chicken into middle of tortilla then seal by rolling the tortillas. Make sure to have the seam portion of tortilla down into the dishes (for baking).

Pour the rest of the sauce on enchiladas and sprinkle the rest of the cheese. Then bake 20 mins ’til heated all throughout. Garnish with cilantro, creme fraiche and avocado.

Chicken Enchiladas With Pasilla Chili Sauce Recipe

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