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How To make Chicken Enchiladas with Pasilla Chili Sauce
2 tb Peanut oil
1 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 ts Cumin seeds
4 Plum tomatoes, cored,
Quartered 1/2 Onion, quartered
4 Cloves garlic, peeled
2 tb Firmly packed golden brown
Sugar 1 ts Coarse salt
Peanut oil (for deep frying) 16 Corn tortillas
2 1/2 c Grated Montery Jack Cheese
1 c 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 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, 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 13X9-inch glass baking dishes. Pour oil into deep skillet to depth of 1/2 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 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, avodado and clinatro. SOURCE: BON APPETIT, April '93
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Chicken Enchiladas with Creamy Pasilla Pepper Sauce
The best enchiladas!
written recipe:
2 tbsp of oil
1 small onion diced
1 tbsp cumin seeds
cook this for 1 to 2 minutes
after 1 to 2 minutes add
1 small bell pepper diced
1 small tomato diced
2 tbsp taco seasoning
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp red chili powder
1/4 tsp turmeric powder
add salt to your taste
1 tbsp garlic paste
cook on medium heat for 3 to 4 minutes
now add 2 medium size chicken breast diced
add 1.4 cup of sour cream
cook on medium heat until chicken is cooked and all liquid is dried up
shred the chicken up
once chicken is shredded add 1/2 cup of chopped cilantro
mix and set aside
for the sauce:
6 pasilla chilies
brush with oil on both sides
set your oven on broil and broil the peppers for 5 minutes on each side!
as soon as the peppers are done put in a bowl and cover the lid for just 5 minutes
peel the peppers skin off
now in a pan melt 3 tbsp of unsalted butter
add 1 tsp of garlic paste
stir until butter has melted
now add 3 tbsp of all purpose flour
on medium heat stir the flour into the butter for 3 minutes
add 2 cups of chicken broth slowly
add 2 cups cilantro
1 tbsp cumin powder
add broiled peppers
1 & 1/4 cup sour cream
salt to your taste
mix everything up
now blend everything in a blender
heat up tortilla on low heat and add some cheese
add the chicken on top
roll it up
in an oven proof dish add some of the pepper sauce
place the rolled tortilla in & cover with the sauce
add some cheese on top
bake on 375°F for 15 minutes
Episode 4: Great tasting Chicken Enchiladas Recipe
Making Chicken Enchiladas Recipe
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HOW TO MAKE A HOMEMADE GREEN ENCHILADA SAUCE || GREEN CHILI SAUCE|| ENCHILADA SAUCE
#GREEN #ENCHILADA #SAUCE #GREENCHILI SAUCE|| #ENCHILADASAUCE
Ingredients:
4 Pasilla chiles, roasted, pelled & choped , seede
1/2 c yellow onion, diced
4 garlic cloves, minced
2 tbsp olive oil
1/4 tsp black pepper
1/4 tsp ground cumin
3 tbsp All purposes flour
2 1/2 cup chicken broth
1 tsp salt
1/2 tsp dried oregano
Jalapeno, diced & seeded
Have Fun cooking & Enjo while eating !!!
Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More
This red chile sauce has been one of my most requested recipes and I'm sharing with you my version of our family recipe.
Getcha some APC BBQ Rubs Here:
This red chile sauce is so versatile, so delicious, and so easy to make. This sauce is awesome because at its base, it can be used on so many different dishes, from enchiladas to tamales to menudo and so much more. All you got to do is start with this base, and then you can tweak it in any direction, probably as many different sauces as there are chilies, and that's not even taking into account that every single house is going to do it a little bit different.
So whether you're in Texas, New Mexico, Mexico, or along the frontera or anywhere in the USA, remember my advice, what Arnie takes always says, ain't no right way, ain't no wrong way to make chili sauce, and don't let nobody tell you you can't do it the way you like it.
Maybe what your grandma taught your mom, what my grandma taught my mom and my mom taught me may not be exactly the same, even if they're similar, but of course, my grandma's is better than yours. Just kidding! Don't get mad!
Let me just cover real quickly the couple of the different chiles I have. Now, the package here says cascabel or guajillo. It doesn't mean they're the same thing because they're not, but it means you might get one or the other in this package or possibly both. We also have some ancho chile, and we also have some pasilla chile. And I also have some chile de arbol down here. We use that one in our red chili sauce just to give it a little hint of heat and a little more complex flavor.
All right, so in the recipe we're going to use 15 guajillo/cascabel chiles, a couple of ancho chiles, and probably about four or five of the chile de arbol, a whole onion, and six cloves of garlic. All right, friend, let's get started and make this amazing red chili sauce.