| Prep: 30 mins | Cook: 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 18g | 7g | 27g |
| sugars | fibre | protein | salt |
| 3g | 3g | 29g | 1.22g |
Why I Love Mexican Chicken Enchiladas in Pasilla Chile Sauce
There’s an evocative allure that comes with cooking up a dish like Chicken Enchiladas in Pasilla Chile Sauce in my NYC kitchen. It’s not just the savoriness of the enchiladas, but the way this Mexican cuisine interacts with the cultural tapestry of the city I’ve called home all my life.
A Taste Beyond Borders
I believe that great food has a knack for traversing boundaries, resembling the diverse culinary landscape of the Big Apple. Cooking Mexican food in particular always brings me back to vibrant memories of exploring the bustling food stalls in the Jackson Heights Greenmarket featuring authentic spices and street food.
This recipe for Chicken Enchiladas in Pasilla Chile Sauce is like a journey to these memories. It starts with a delectable sauce made from dried pasilla chiles, chicken broth, and a medley of spices – all simmered to develop a complex blend of flavors that is then used to douse every inch of the rolled tortillas.
From Pan to Plate
What I also appreciate about this recipe is the simplicity of its ingredients and the method of its preparation. From the use of medium white onion and minced garlic cloves, to the salt, ground cumin, and dried oregano, this dish is not just about the taste, but the process, something that I’ve learned from noted Mexican chef Enrique Olvera.
After the tortillas are adequately soft and full of the flavorful sauce, they are stuffed with shredded chicken and Monterey Jack cheese – ensuring that every bite delivers a comforting combination of flavors and textures. Top it all off with crema, or sour cream, and fresh cilantro, and you get an amazing dish that’s just as enjoyable to prepare as it is to consume.
It’s recipes like the Chicken Enchiladas in Pasilla Chile Sauce that not only allow us to enjoy an entirely different culture right from our kitchen, but also fuels our creativity and culinary adventures.
What You’ll Need
- 12 dried pasilla chiles
- 3 cups chicken broth
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 cups shredded cooked chicken
- 12 soft corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup crema or sour cream
- 3 tablespoons chopped fresh cilantro
Method
Step One
Firstly, remove the stems and seeds from the dried pasilla chiles. Place the chiles in a large bowl and pour in the chicken broth. Leave these to soak for 30 minutes until the chiles have softened.
Step Two
While the chiles are soaking, heat the vegetable oil in a large skillet over medium heat. Add the diced onion and minced garlic to the skillet and cook until they are softened. This should take about 5 minutes.
Step Three
Next, transfer the softened onion and garlic to the blender containing the chiles and broth. Add the salt, cumin, and oregano to the blender as well. Blend these ingredients until they form a smooth sauce.
Step Four
Return the sauce to the skillet and bring it to a simmer. Keep the sauce at a low simmer and stir occasionally to prevent it from burning. Cook the sauce for about 10 minutes.
Step Five
Stir the shredded chicken into the simmering sauce. Allow this mixture to cook for a few more minutes until the chicken is heated through.
Step Six
Preheat your oven to 375 degrees and lightly oil a large baking dish. Warm the corn tortillas in the oven or on the stovetop until they are pliable. Carefully fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll up the tortillas and place them seam-down in the prepared baking dish.
Step Seven
Cover the enchiladas with any remaining sauce and sprinkle with the rest of the shredded cheese. Bake the enchiladas for 25 to 30 minutes, or until the cheese is bubbling and lightly browned.
Step Eight
To serve, top the enchiladas with a drizzle of crema or sour cream and a sprinkle of fresh chopped cilantro. Enjoy your Chicken Enchiladas in Pasilla Chile Sauce!
