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Ingredientes
- 2 Tbsp. Peanut oil
- 1 x 2-ounce. package dry pasilla Chilies, stemmed, seeded Torn into 1-inch pcs
- 1/2 c. Whole blanched almonds Minced
- 4 x Chicken breast halves
- 6 c. Chicken stock or possibly canned Low-salt broth
- 1/2 tsp Cumin seeds
- 4 x Plum tomatoes, cored Quartered
- 1/2 x Onion quartered
- 4 x Cloves garlic peeled
- 2 Tbsp. Firmly packed golden Sugar
- 1 tsp Coarse salt Peanut oil (for deep frying)
- 16 x Corn tortillas
- 2 1/2 c. Grated Montery Jack Cheese
- 1 c. Creme fraiche or possibly lowfat sour cream
- 1 x Avocado, peeled, seeded Sliced Fresh cilantro sprigs
Direcciones
- Heat 2 Tbsp. oil in large pot over high heat. Add in chilies and almonds. Saute/fry till chilies darken and almonds are golden brown, about 2 min. Using slotted spoon, transfer chilies and almonds to bowl.
- Reduce heat to medium. Season chicken with salt and pepper. Add in to same pot and brown on all sides, about 5 min. Add in stock; simmer till chicken is cooked through, aobut 20 min. Transfer chicken to another bowl using slotted spoon; cold. Reserve stock in pot.
- Toast cumin seeds in heavy small skillet over medium-low heat till aromatic, about 1 minute. Mince cumin seeds. Add in cumin, chili mix, tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer till all ingredients are very soft, about 45 min.
- Working in batches, puree stock mix in blender. Return to pot. Boil till reduced to 4 c., stirring occasionally, about 20 min. Season with salt and pepper. (Can be made 1 day ahead. Refrigeratechicken and sauce separately.)
- Remove skin from chicken and throw away. 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-degree F. Fry tortillas 1 at a time till softened, about 5 seconds per side. Using metal sapatula, transfer to paper towels. Spread 1 Tbsp. sauce over each tortilla. Sprinkle each with 2 Tbsp. cheese and 1 Tbsp. chooped 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-degree F. Pour remaining sauce over enchiladas.
- Sprinkle with remaining cheese. Bake till heated through, about 20 min. Top with creme fraiche, avodado and clinatro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 12 servings | |
| Calories 269 | |
| Calories from Fat 140 | 52% |
| Total Fat 15.95g | 20% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.06g | |
| Cholesterol 40mg | 13% |
| Sodium 247mg | 10% |
| Potassium 426mg | 12% |
| Total Carbs 18.2g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.17g | 3% |
| Protein 14.53g | 23% |
