Chicken Enchiladas with Pasilla Chili Sauce
| Yield: | 16 Servings |
| Categories: | Poultry, Mexican, Chili, Dairy, Sauces |
| 2 | tb | Peanut oil |
| 1 | 2-oz. package dried pasilla | |
| Chilies, stemmed, seeded, | ||
| Torn into 1-inch pieces | ||
| 1/2 | c | Whole blanched almonds, |
| Chopped | ||
| 4 | Chicken breast halves | |
| 6 | c | Chicken stock or canned |
| Low-salt broth | ||
| 1/2 | ts | Cumin seeds |
| 4 | Plum tomatoes, cored, | |
| Quartered | ||
| 1/2 | Onion, quartered | |
| 4 | Cloves garlic, peeled | |
| 2 | tb | Firmly packed golden brown |
| Sugar | ||
| 1 | ts | Coarse salt |
| Peanut oil (for deep frying) | ||
| 16 | Corn tortillas | |
| 2 1/2 | c | Grated Montery Jack Cheese |
| 1 | c | Creme fraiche or sour cream |
| 1 | Avocado, peeled, seeded, | |
| Sliced | ||
| Fresh cilantro sprigs |
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