| Chicken Enchiladas With Pasilla Chili Sauce Recipe | Chicken Enchiladas With Pasilla Chili Sauce Recipe Ingredients:- 4 Chicken Breast - halves
- 2 tbsps. (tablespoons) Peanut Oil
- 1 2oz package Dried Pasilla
- 1 Chilies - stemmed, seeded, torn into 1-inch pieces
- ˝ cup whole Blanched Almonds - chopped
- 6 cups Chicken Stock
- ˝ tsp.(teaspoon) Cumin Seeds
4 Plum Tomatoes - cored, quartered - ˝ Onion - quartered
- 4 Cloves Garlic - peeled
- 2 tbsps. (tablespoons) Firmly Packed Golden brown
- 1 Sugar
- 1 tsp.(teaspoon) Coarse Salt
- Peanut Oil - for deep frying
- 16 Corn Tortillas
- 2 ˝ Cups Grated Montery Jack cheese
- 1 cup Creme Fraiche or Sour Cream
- 1 Avocado - peeled, seeded, sliced
- 1 Fresh Cilantro Sprigs
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Time: 45 min
Serves: 16
| Chicken Enchiladas With Pasilla Chili Sauce Recipe Instructions & Tips:Heat 2 tbsps. (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, about 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.
Remove skin from chicken and discard. Cut meat from bones and shred. Transfer to bowl and mix together with ˝ cup sauce. Set filling aside.
Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depth of ˝ inch and heat to 375-degree F. Fry tortillas 1 at a time until softened, about 5 seconds per side.
Using metal spatula, transfer to paper towels. Spread 1 tbsp.(tablespoon) sauce over each tortilla. Sprinkle each with 2 tbsps. (tablespoons) cheese and 1 tbsp.(tablespoon) chopped onion.
Place 1/3 cup chicken down center of each tortilla; roll up.
Place seam side down in baking dishes.
| Chicken Enchiladas With Pasilla Chili Sauce Recipe Cooking Time & Tips:- For cooking times please see above
- Allow to cool a little before serving
- Ensure that all frozen Chicken has completely Defrosted before cooking
- Always ensure that Chicken is eaten by the sell - by date
| Chicken Enchiladas With Pasilla Chili Sauce Recipe Serving Instructions, Ideas & Tips:- Serve with your choice of healthy vegetables
- A chicken dish always goes well with white wine
- Healthy cooking option for all the Family
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