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Рецепт Chicken Enchiladas With Pasilla Chili Sauce

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Порций: 12


Cost per serving $1.61 view details
  • 2 Tbsp. Peanut oil
  • 1 x 2-ounce. package dry pasilla Chilies, stemmed, seeded Torn into 1-inch pcs
  • 1/2 c. Whole blanched almonds Minced
  • 4 x Chicken breast halves
  • 6 c. Chicken stock or possibly canned Low-salt broth
  • 1/2 tsp Cumin seeds
  • 4 x Plum tomatoes, cored Quartered
  • 1/2 x Onion quartered
  • 4 x Cloves garlic peeled
  • 2 Tbsp. Firmly packed golden Sugar
  • 1 tsp Coarse salt Peanut oil (for deep frying)
  • 16 x Corn tortillas
  • 2 1/2 c. Grated Montery Jack Cheese
  • 1 c. Creme fraiche or possibly lowfat sour cream
  • 1 x Avocado, peeled, seeded Sliced Fresh cilantro sprigs


  1. Heat 2 Tbsp. oil in large pot over high heat. Add in chilies and almonds. Saute/fry till chilies darken and almonds are golden brown, about 2 min. Using slotted spoon, transfer chilies and almonds to bowl.
  2. Reduce heat to medium. Season chicken with salt and pepper. Add in to same pot and brown on all sides, about 5 min. Add in stock; simmer till chicken is cooked through, aobut 20 min. Transfer chicken to another bowl using slotted spoon; cold. Reserve stock in pot.
  3. Toast cumin seeds in heavy small skillet over medium-low heat till aromatic, about 1 minute. Mince cumin seeds. Add in cumin, chili mix, tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer till all ingredients are very soft, about 45 min.
  4. Working in batches, puree stock mix in blender. Return to pot. Boil till reduced to 4 c., stirring occasionally, about 20 min. Season with salt and pepper. (Can be made 1 day ahead. Refrigeratechicken and sauce separately.)
  5. Remove skin from chicken and throw away. Cut meat from bones and shred.
  6. Transfer to bowl and combine with 1/2 c. sauce. Set filling aside.
  7. Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depth of 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time till softened, about 5 seconds per side. Using metal sapatula, transfer to paper towels. Spread 1 Tbsp. sauce over each tortilla. Sprinkle each with 2 Tbsp. cheese and 1 Tbsp. chooped onion. Place 1/3 c. chicken down center of each tortilla; roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover.)
  8. Preheat oven to 350-degree F. Pour remaining sauce over enchiladas.
  9. Sprinkle with remaining cheese. Bake till heated through, about 20 min. Top with creme fraiche, avodado and clinatro.

Nutrition Facts

Amount Per Serving %DV
Serving Size 255g
Recipe makes 12 servings
Calories 269  
Calories from Fat 140 52%
Total Fat 15.95g 20%
Saturated Fat 4.46g 18%
Trans Fat 0.06g  
Cholesterol 40mg 13%
Sodium 247mg 10%
Potassium 426mg 12%
Total Carbs 18.2g 5%
Dietary Fiber 3.8g 13%
Sugars 4.17g 3%
Protein 14.53g 23%
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