Enchiladas de Chile Pasilla

Ingredients

• Salt and pepper (to taste)
• Fresh cilantro (1/4 cup, chopped)
• Sour cream (1/2 cup)
• Corn tortillas (12)
• Monterey jack cheese (2 cups, shredded)
• Chicken breast (2 cups, cooked and shredded)
• Vegetable oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Tomatoes (2 large, chopped)
• Pasilla chilies (4, dried)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Remove the stems and seeds from the pasilla chilies. Soak them in hot water for 10 minutes to soften.
3. In a blender, combine the soaked pasilla chilies, chopped tomatoes, chopped onion, and minced garlic. Blend until it forms a smooth sauce.
4. Heat the vegetable oil in a skillet over medium heat. Pour in the chili sauce and cook for 5 minutes, stirring occasionally. This will deepen the flavor of the sauce.
5. In a separate bowl, combine the shredded chicken with half of the chili sauce and half of the shredded Monterey Jack cheese. Season with salt and pepper to taste.
6. Warm the corn tortillas in a dry skillet for a few seconds on each side to make them pliable.
7. Spoon the chicken mixture onto each tortilla. Roll them up and arrange in a baking dish.
8. Pour the remaining chili sauce over the rolled enchiladas. Sprinkle with the remaining shredded cheese.
9. Bake for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish the enchiladas with sour cream and chopped cilantro before serving.