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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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How to Make the Best Tex-Mex Enchiladas | Basics with Babish
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Recipe: basicswithbabish.co/basicsepisodes/tex-mex-enchiladas
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00:00 BetterHelp
01:17 Beef Enchiladas
02:29 Enchilada Sauce
04:04 Chicken Enchiladas
04:50 Salsa Verde
05:29 Vegetarian Enchiladas
06:00 Assembly
How to Make the BEST Red Chile Chicken Enchiladas - You WON'T Believe What We Did!
Here is another amazing enchilada recipe from the Galley of the Sun!
Ingredients
4 to 5 lbs boneless and skinless chicken theighs
Avocado Oil Spray
Cattleman’s Grill Mexicano Seasoning
3/4 C Green Onions, diced
16oz shredded pepper jack cheese
Lime Juice ¼ to ½ cup for taste
Kosher Sea Salt, to taste
For the braise:
1 sweet yellow onion, large dice
4 cloves garlic, crushed, peeled
1 bay leaf
2 quarts chicken stock
4 Dried Pasilla chiles, stems and seeds removed
2 Dried Guajillo chiles, stems and seeds removed
2 Dried Chipotle chiles, stems and seeds removed
Instructions
1. Pre-heat smoker to 250ºF.
2. Season the chicken with Cattleman’s Grill Mexicano Seasoning using the avocado oil spray as a binder.
3. Space out the chicken on the upper grate. Smoke at 250ºF for 45 minutes.
4. Pre-heat the oven to 375ºF.
5. In a 7 Quart Dutch Oven, combine the smoked chicken, onion, garlic, bay leaf and 2 quarts chicken stock. Cover with a lid, and transfer to the oven.
6. While simmering, remove the stems and seeds from the chiles (it’s okay if they get broken up, they get blended later).
7. Allow the braise to simmer for one half hour, then add the dried chiles. Keep cover and cook until the chicken is fork tender and ready to shred, about 30-45 minutes.
8. Remove the Dutch oven from the oven. Remove the chicken and bay leaf from the Dutch oven. Transfer the remaining solids and 2-3 cups of braising fluid to the Vitamix Blender. Puree the braise mixture to form a paste. Add more brasing fluid to make desired consistency. It should be pourable, but not too thin.
9. Taste the red chili mixture and adjust seasoning with lime juice and Kosher Sea Salt, to taste.
10. Shred the chicken by hand or with forks. Add ½ to ¾ cup of the enchilada sauce to the shredded chicken.
11. Set out a 10” x 13” casserole dish and pour a light layer of red chili sauce on the bottom.
12. Lay out a soft tortilla shell. Add chicken, pepper jack cheese and diced onion and roll the tortilla up. Place the rolled shell into the casserole dish seam down. Repeat until all the chicken is gone or the dish is full. Cover with a pepper jack cheese.
13. Pour the enchilada sauce over the top of the enchiladas and bake at 350°F for 20 minutes covered with foil.
14. Remove the enchiladas from the oven and remove foil.
15. Return to oven for 15 minutes, or until the cheese is fully melted and lightly browned.
16. Remove from oven and allow to sit for 5 minutes. Serve and enjoy!
Equipment used:
Yoder YS640 Smoker
Misen 7 qt Dutch Oven
Vitamix 5200
Credits:
Shot with GoPro10, GoPro11 and iPhone 14 Pro Max
Edited with DaVinci Resolve Studio 18.1.3
Music courtesy YouTube Studio: Classic Mariachi - Jimena Contreras
Opening title animation courtesy our OUTSTANDING editor: Mariah Holt
End Title and Subscribe graphics courtesy of our awesome friends from Rhubarb & Cod
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For business inquiries, email us:
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How to Make Authentic Red Enchiladas
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make the best red enchiladas ever!!!! I’m so excited to share it with you all! Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste and add your favorite toppings, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
This is an updated version for one of my first videos ???? -
Pots used in this video- calphalon
Blender - Vitamix a3500
Ingredients: makes about 20-25 enchiladas
7 new mexico, california or guajillo chile pods
2 chile pasilla/ancho
4 chile árbol
1/2 white onion
2 garlic cloves
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp black pepper
Cheese
Corn tortillas
Oil
Salt
1 serving of love ????
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Essential Salsa: Oaxacan Pasilla Salsa
Oh, what I wouldn’t give to be in Oaxaca right now, tasting mezcal and lazily strolling the Zócalo.
Since I’m not headed there anytime soon, I figured the next best thing was to make Oaxacan Pasilla Salsa, a rustic condiment commonly found on tables throughout Oaxaca.
The star of the show here is the Pasilla Oaxaqueño chile, an earthy, smoky, robustly flavored chile grown in the northern parts of Oaxaca. It’s not so easy to find, unless you know where to look.
???????? Recipe:
Looking for a few other dishes where this salsa shines?
Seared Steak Tacos with Cactus Paddles:
Grilled Pork Tacos, Pastor Style:
Slivered Beef Tacos with Well-Browned Onions:
???? Looking to source chiles? Try these online vendors:
Spicesinc.com
Worldspicemerchants.com
thechileguy.com
Chicken & Red Chile Enchiladas
Moist shredded chicken is mixed with a blend of cheeses and wrapped in warm, soft corn tortillas & topped with a homemade enchilada sauce including pasilla peppers, spices and Hunt's® Tomato Sauce. Visit for the full recipe.
Enchilada Sauce made from dried chiles