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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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Music: “Apple Pies and Butterflies by Blue Wednesday
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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
Pasilla chili pepper chicken filled enchiladas
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Music:
Authentic Chicken Enchiladas
Hi family and friends It is my pleasure to share with you this delicious recipe.
Authentic Chicken Enchiladas
For Chile
7 California chili pods
1 pasilla chili pod
1 tbsp chicken bouillon
1/8 cumin
1 tbsp marjoram/ or oregano
1 garlic clove
1/2 onion
1 red tomato
1/4 tsp salt
3 whole peppercorns
5 cups of water
For roux
3 tbsp all purpose flour
2 tbsp of oil (I use avocado oil)
2 cups of shredded chicken
1/4 of onion in slices
1 tomato
Salt, pepper,garlic power
1/4 cup Quacique ( queso cotija)
Cheese
1 cup Monterey Jack cheese
1 cup panela ( queso fresco) cheese
2 green onions 1/2 onion finely chopped
Corn tortillas
Oil
EASY AUTHENTIC ENCHILADAS ROJAS, Just Like My Abuelita!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how To Make The easiest and most delicious enchiladas rojas, just how my grandma used to make them! Now let me tell you this recipe bring me lots and lots of memories of my grandma and my childhood! I shared this recipe before but it was needed to get updated! There is nothing to change when a recipe is super delicious as is!
???? Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I 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 button so you can be part of our family!!!!!! ????
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Pots & pans using atm Ourplace Website -
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blender- Vitamix A3500
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Tip! If you don’t want enchiladas to be spicy use Chile guajillo and don’t add the Chile arbol
I M P O R T A N T ⚠️
Eat after serving!
Ingredients:
8 New Mexico Chile pods
1 chile ancho/pasilla
5 chile arbol
1/4 onion
2 garlic cloves
1/2 tsp whole black pepper
1/2 tsp oregano
1/4 tsp whole cumin seeds
Salt I used 2 1/4 tsp
3 medium sized potatoes; cooked and peeled
Chopped onion
Queso fresco
Queso Oaxaca
Corn tortillas
1 serving of love ????
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Recipes in Spanish :
#enchiladas #enchiladasrojas #redenchiladas
Binging with Babish: Enchiladas from Schitt's Creek
This week we're celebrating the 200th episode of Binging with Babish with...a pretty normal episode, since I didn't realize it was the 200th until someone pointed it out to me on Reddit! So we'll just pretend that I wanted to be lowkey about it. I had been looking forward to this one for a while, mostly because well, I love enchiladas. The Rose family recipe involving the folding of cheese could only mean one thing: a queso drizzled over top the spicy little parcels before getting all browned and bubbly in the oven. Sign me up.
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Music: “Juparo” / XXV by Broke for Free
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Chicken Enchiladas
Traditional Mexican dish full of flavor. A classic!