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Chicken Enchiladas with Pasilla Chili Sauce

Chicken Enchiladas with Pasilla Chili Sauce Chicken Enchiladas with Pasilla Chili Sauce Chicken Enchiladas with Pasilla Chili Sauce Chicken Enchiladas with Pasilla Chili Sauce

This dish is so worth every single second, because it came out absolutely delicious. The combination of all the ingredients was just terrific, and I didn't change a thing, followed recipe exactly. If you are big on Mexican food, this recipe shouldn't be passed for sure.













Low Cholesterol, Trans-fat Free, Low Carb


2 tablespoons peanut oil
2 ounces pasilla chiles
1 package dried, stemmed, seeded, torn into 1inch pieces
½ cup almonds
4 medium chicken breast halves, boneless, skinless
6 cups chicken broth
or canned, lowsalt broth
½ teaspoon cumin seeds
4 medium tomatoes
cored, quartered, (plum tomatoes work mest)
½ medium onions
4 cloves garlic
2 tablespoons brown sugar
firmly packed
1 teaspoon salt
1 x peanut oil
(for deep frying)
16 large corn tortillas (6-inch)
2 ½ cups monterey jack cheese
1 cup creme fraiche
or sour cream
1 x avocados
seeded, as needed
1 x cilantro
fresh, as needed


Heat 2 tablespoons oil in large pot over high heat.

Add chilies and almonds.

Sauté 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 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, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock.

Simmer until all ingredients are very soft, about 45 minutes.

Working in batches, purée stock mixture in blender. Return to pot.

Boil until reduced to 4 cups, stirring occasionally, about 20 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 ½ cup sauce. Set filling aside.

Oil two 13X9-inch glass baking dish es.

Pour oil into deep skillet to depth of ½ inch and heat to 375-degree 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 ⅓ 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℉ (180℃)

Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.

Bake until heated through, about 20 minutes.

Top with creme fraiche, avodado and cilantro.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 12957% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 374mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 14g
Vitamin A 8% Vitamin C 8%
Calcium 14% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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