Recipe - Chicken Enchiladas With Pasilla Chili Sauce

2 tablespoon Peanut oil
1 2oz. package dried pasilla
Chilies, stemmed, seeded,
Torn into 1inch pieces
One half cup Whole blanched almonds,
Chopped
4 Chicken breast halves
6 cup Chicken stock or canned
Lowsalt broth
One half teaspoon Cumin seeds
4 Plum tomatoes, cored,
Quartered
One half Onion, quartered
4 Cloves garlic, peeled
2 tablespoon Firmly packed golden brown
Sugar
1 teaspoon Coarse salt
Peanut oil (for deep frying)
16 Corn tortillas
2 One half cup Grated Montery Jack Cheese
1 cup Creme fraiche or sour cream
1 Avocado, peeled, seeded,
Sliced
Fresh cilantro sprigs

Heat 2 tablespoons oil in large pot over high heat. Add chilies and
almonds. Saute 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 minutes. Transfer chicken to another bowl using
slotted spoon; cool. Reserve stock in pot.

Toast cumin seeds in heavy small skillet over mediumlow 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. (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 One half cup sauce. Set filling aside.

Oil two 13X9inch glass baking dishes. Pour oil into deep skillet to depth
of One half inch and heat to 375degree 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 1/3 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 350degree F. Pour remaining sauce over enchiladas.
Sprinkle with remaining cheese. Bake until heated through, about 20
minutes. Top with creme fraiche, avodado and clinatro.

SOURCE: BON APPETIT, April '93
Posted to MMRecipes Digest by Katiem47@aol.com Katiem47@aol.com on
Febry,, uary 20, 1998