Chicken Enchiladas with Pasilla Chili Sauce

Name: Chicken Enchiladas with Pasilla Chili Sauce
Cook time: P2H
Total time: P3H
Yield: 16
Cuisine: Mexican
Ingredients: peanut oil; pasilla chiles; almonds; chicken breast halves, boneless, skinless; chicken broth; cumin seeds; tomatoes; onions; garlic; brown sugar; salt; peanut oil; corn tortillas (6-inch); monterey jack cheese; creme fraiche; avocados; cilantro

Chicken Enchiladas with Pasilla Chili Sauce

This dish is so worth every single second, because it came out absolutely delicious. The combination of all the ingredients was just terrific, and I didn't change a thing, followed recipe exactly. If you are big on Mexican food, this recipe shouldn't be passed for sure.

Yield

16 servings

Prep

15 min

Cook

2 hrs

Ready

3 hrs

Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
2	tablespoons	peanut oil
2	ounces	pasilla chiles 1 package dried, stemmed, seeded, torn into 1inch pieces	*
½	cup	almonds chopped	*
4	medium	chicken breast halves, boneless, skinless	*
6	cups	chicken broth or canned, lowsalt broth
½	teaspoon	cumin seeds
4	medium	tomatoes cored, quartered, (plum tomatoes work mest)
½	medium	onions quartered
4	cloves	garlic peeled
2	tablespoons	brown sugar firmly packed
1	teaspoon	salt coarse
1	x	peanut oil (for deep frying)	*
16	large	corn tortillas (6-inch)	*
2 ½	cups	monterey jack cheese grated
1	cup	creme fraiche or sour cream	*
1	x	avocados seeded, as needed	*
1	x	cilantro fresh, as needed	*

Ingredients

Amount	Measure	Ingredient	Features
3E+1	ml	peanut oil
57.8	ml/g	pasilla chiles 1 package dried, stemmed, seeded, torn into 1inch pieces	*
118	ml	almonds chopped	*
4	medium	chicken breast halves, boneless, skinless	*
1.4	l	chicken broth or canned, lowsalt broth
2.5	ml	cumin seeds
4	medium	tomatoes cored, quartered, (plum tomatoes work mest)
0.5	medium	onions quartered
4	cloves	garlic peeled
3E+1	ml	brown sugar firmly packed
5	ml	salt coarse
1	x	peanut oil (for deep frying)	*
16	large	corn tortillas (6-inch)	*
591	ml	monterey jack cheese grated
237	ml	creme fraiche or sour cream	*
1	x	avocados seeded, as needed	*
1	x	cilantro fresh, as needed	*

Directions

Heat 2 tablespoons oil in large pot over high heat.

Add chilies and almonds.

Sauté 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 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, purée stock mixture in blender. Return to pot.

Boil until reduced to 4 cups, stirring occasionally, about 20 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 dish es.

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 ⅓ 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℉ (180℃)

Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.

Bake until heated through, about 20 minutes.

Top with creme fraiche, avodado and cilantro.