Chicken Enchiladas With Pasilla Chili Sauce

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Servings: 16 Difficulty: Advanced
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Rich, smoky pasilla chili sauce wrapped around tender shredded chicken and melted cheese in soft corn tortillas.
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These Chicken Enchiladas feature a deep, smoky pasilla chili sauce that offers a complex, earthy heat distinct from standard red enchilada sauces. The sauce is built from scratch by toasting dried chilies with almonds and spices, then simmering with fresh tomatoes and chicken stock for a velvety texture. Inside, tender shredded chicken is lightly tossed with the sauce and rolled into lightly fried corn tortillas. Topped with Monterey Jack cheese and baked until bubbly, these enchiladas are a comforting, hearty main dish. They are perfect for family dinners, potlucks, or any occasion where you want a flavorful, homemade Mexican-inspired meal that feels special yet approachable.

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Chicken Enchiladas With Pasilla Chili Sauce

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 66.3

Description

These Chicken Enchiladas feature a deep, smoky pasilla chili sauce that offers a complex, earthy heat distinct from standard red enchilada sauces. The sauce is built from scratch by toasting dried chilies with almonds and spices, then simmering with fresh tomatoes and chicken stock for a velvety texture. Inside, tender shredded chicken is lightly tossed with the sauce and rolled into lightly fried corn tortillas. Topped with Monterey Jack cheese and baked until bubbly, these enchiladas are a comforting, hearty main dish. They are perfect for family dinners, potlucks, or any occasion where you want a flavorful, homemade Mexican-inspired meal that feels special yet approachable.

Ingredients

Directions

  1. Stem, seed, and tear 1 oz dried pasilla chilies into 1-inch pieces.
  2. Heat 2 tablespoons peanut oil in a large pot over high heat.
  3. Add the chilies and 1/2 cup chopped blanched almonds; sauté until chilies darken and almonds are golden, about 2 minutes.
  4. Transfer chilies and almonds to a bowl using a slotted spoon; reserve oil in pot.
  5. Reduce heat to medium; season 4 chicken breast halves with salt and pepper.
  6. Brown chicken on all sides in the same pot, about 5 minutes.
  7. Add 6 cups chicken stock or low-salt broth; simmer until chicken is cooked through, about 20 minutes.
  8. Transfer chicken to a bowl to cool; reserve stock in the pot.
  9. Toast 1/2 teaspoon cumin seeds in a small skillet over medium-low heat until aromatic, about 1 minute; mince finely.
  10. Add minced cumin, chili-almond mixture, 4 quartered plum tomatoes, 1/2 quartered onion, 4 peeled garlic cloves, 2 tbsp brown sugar, and 1 tsp coarse salt to the reserved stock.
  11. Simmer until all ingredients are very soft, about 45 minutes.
  12. Puree the stock mixture in batches in a blender until smooth.
  13. Return pureed sauce to the pot; boil, stirring occasionally, until reduced to 4 cups, about 20 minutes.
  14. Season sauce with salt and pepper to taste.
  15. Remove skin from cooled chicken, discard skin, and shred meat from bones.
  16. Combine shredded chicken with 1/2 cup of the prepared sauce; set filling aside.
  17. Oil two 13x9-inch glass baking dishes.
  18. Heat peanut oil in a deep skillet to a depth of 1/2 inch at 375ðF (191ðC).
  19. Fry 16 corn tortillas one at a time until softened, about 5 seconds per side.
  20. Transfer fried tortillas to paper towels to drain.
  21. Spread 1 tablespoon sauce over each tortilla.
  22. Sprinkle each with 2 tablespoons grated Monterey Jack cheese and 1 tablespoon chopped onion.
  23. Place 1/3 cup chicken filling down the center of each tortilla and roll up tightly.
  24. Place enchiladas seam-side down in the prepared baking dishes.
  25. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese.
  26. Preheat oven to 350ðF (177ðC).
  27. Bake until heated through and cheese is melted, about 20 minutes.
  28. Top with crème fraîche, sliced avocado, and fresh cilantro sprigs before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 66.3kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: enchiladas, pasilla, chili sauce, chicken, mexican, corn tortillas, monterey jack, smoky, baked, comfort food, dinner, homemade, almonds, tomato, creme fraiche
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