Chicken Enchiladas With Pasilla Chile Sauce

Recipe Ingredients

2 tablespoons	30ml	Peanut oil
1		Dried pasilla chiles - stemmed, seeded torn into 1-inch pieces
1/2 cup	46g / 1.6oz	Whole blanched almonds - chopped
4		Chicken breast halves
6 cups	1422ml	Chicken stock or canned
		Low-salt broth
1/2 teaspoon	2.5ml	Cumin seeds
4		Plum tomatoes - cored
		Quartered
1/2		Onion - quartered
4		Garlic - peeled
2 tablespoons	30ml	Firmly packed golden brown
		Sugar
1 teaspoon	5ml	Coarse salt
		Peanut oil - (for deep frying)
16		Corn tortillas
2 1/2 cups	365g / 12oz	Grated Monterey jack cheese
1 cup	237ml	Creme fraiche or sour cream
1		Avocado - peeled, seeded
		Sliced
		Fresh cilantro sprigs

Recipe Instructions

Heat 2 tablespoons oil in large pot over high heat. Add chiles and almonds. Saute until chiles darken and almonds are golden, about 2 minutes. Using slotted spoon, transfer chiles 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, chile 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 1/2 cup sauce. Set filling aside.

Oil two 13 x 9-inch glass baking dishes. Pour oil into deep skillet to depth of 1/2 inch and heat to 375F. Fry tortillas 1 at a time until softened, about 5 seconds per side. Using metal spatula, transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chopped 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 350-degree F. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until heated through, about 20 minutes. Top with creme fraiche, avocado and cilantro.

Source:
BON APPETIT, April '93

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