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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
How To make Chicken Enchiladas with Pasilla Chili Sauce's Videos
Ancho & Pasilla Chicken Sauce - Authentic Mexican Cooking
This video illustrates an easy way to meal prep sauces or cook an instant authentic Mexican sauce for chicken tacos, tostadas or burrito bowls.
Where to purchase ingredients:
Pasilla Chilies - Walmart
Ancho Chilies - Walmart
Strainer - Walmart
Organic Chicken Stock - Walmart
Organic Tomato Sauce - Walmart
Episode 4: Great tasting Chicken Enchiladas Recipe
Making Chicken Enchiladas Recipe
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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!!!!!! ????
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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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Chicken Enchiladas
Traditional Mexican dish full of flavor. A classic!
Enchiladas are made differently down in Mexico | Enchiladas Rojas
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Enchiladas have been one of my favorite foods since I was little and one of the reasons I have always loved Mexican cuisine. Tortillas stuffed with chicken, beef or beans. Slathered in enchilada sauce and topped with cheese and baked. That's typically how most recipes are done in the US, however the traditional enchiladas in Mexico are a completely different experience and that's what we are making today.
So big differences between the two is that corn tortillas are typical in mexico, while flour is more popular in the US. Second is that the tortillas are fried, then dipped in sauce, then rolled and served. Much different as US versions are usually baked.
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MISC. DETAILS
Music: / @dcuttermusic
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Lav Mic
Edited in: Premiere Pro #CDMX
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The Chicken ENCHILADAS that Everyone should learn How to make, EASY Enchilada Recipe
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Happy Enchiladas making!! ????
Bake at 380 degrees (F) For 15 to 20 minutes
Ingredients
Corn tortillas
2 shredded chicken breast
3 1/2 cups of chicken broth
2 1/2 cups of mexican cheese blend
6 Guajillo chiles
2 Ancho chiles or dried pasilla
1 onion (1/2 for the sauce and 1/2 to mix with the chicken)
4 garlic cloves
1 Tbsp chicken bouillon
1 tsp black pepper
1/2 tsp all spice
1 tsp Mexican oregano
2 tbsp of oil
Serve with:
Rice and salad
or Refried beans recipe-
Tip❗️
Have a good time cooking this easy recipe : )
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How to make easy flour tortillas recipe-
Traditional Chile colorado recipe (no chili powder)-
Salsa roja recipe-
CHORIZO RECIPE-
Refried beans recipe-
Mexican Chicken and rice casserole w/ creamy chili sauce
Carne asada marinade-
#enchiladas #chickenenchiladas #mexicanfood #breakfast #lunch #dinner #cooking
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