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CHICKEN ENCHILADAS WITH PASILLA CHILI SAUCE

Category: Poultry

Author: Ashley

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

2 Tbls. peanut oil
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 tsp. cumin seeds
4 plum tomatoes, cored, quartered
1/2 onion, quartered
4 cloves garlic, peeled
2 Tbls. firmly packed golden brown sugar
1 tsp. coarse salt
peanut oil (for deep frying)
16 corn tortillas
2-1/2 C. grated Monterey jack cheese
1 C. crème fraiche or sour cream
1 avocado, peeled, seeded, sliced
fresh cilantro sprigs

Instructions:

Heat 2 Tbls. oil in large pot over high heat. Add chilies and almonds. Sauté until chilies darken and almonds are golden, for 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, for about 5 minutes. Add stock; simmer until chicken is cooked through, for 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, for 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, for about 45 minutes. Working in batches, puree stock mixture in blender. Return to pot. Boil until reduced to 4 C., stirring occasionally, for 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 C. sauce. Set filling aside. Oil two 13x9- inch glass baking dishes. Pour oil into deep skillet to depth of 1/2 inch and heat to 375. Fry tortillas one at a time until softened, for about 5 seconds per side. Using metal spatula, transfer to paper towels. Spread 1 Tbls. sauce over each tortilla. Sprinkle each with 2 Tbls. cheese and 1 Tbls. chopped 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.) Preheat oven to 350. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until heated through, for about 20 minutes. Top with crème fraiche, avocado and cilantro.