Teresa's Recipes
Enchiladas de Chile Pasilla
Embark on a culinary journey to Mexico with these savory Enchiladas de Chile Pasilla. This traditional dish, originating from the heart of Mexico, is a symphony of flavors. With a filling of tender chicken and Monterey Jack cheese, these enchiladas are smothered in a rich, homemade pasilla chili sauce. Topped with creamy sour cream and fresh cilantro, every bite is a celebration of authentic Mexican cuisine.
Ingredients
- to taste Salt and pepper
- 1/4 cup, chopped Fresh cilantro
- 1/2 cup Sour cream
- 12 Corn tortillas
- 2 cups, shredded Monterey jack cheese
- 2 cups, cooked and shredded Chicken breast
- 2 tablespoons Vegetable oil
- 2 cloves, minced Garlic
- 1 medium, chopped Onion
- 2 large, chopped Tomatoes
- 4, dried Pasilla chilies
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 350
- Fat: 20g
- Carbs: 22g
- Protein: 21g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 350°F (175°C).
- Remove the stems and seeds from the pasilla chilies. Soak them in hot water for 10 minutes to soften.
- In a blender, combine the soaked pasilla chilies, chopped tomatoes, chopped onion, and minced garlic. Blend until it forms a smooth sauce.
- 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.
- 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.
- Warm the corn tortillas in a dry skillet for a few seconds on each side to make them pliable.
- Spoon the chicken mixture onto each tortilla. Roll them up and arrange in a baking dish.
- Pour the remaining chili sauce over the rolled enchiladas. Sprinkle with the remaining shredded cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Garnish the enchiladas with sour cream and chopped cilantro before serving.
Tips
- For a spicier version, add a chipotle pepper to the chili sauce.
- You can substitute the Monterey Jack cheese with Cheddar or Queso Fresco.
- This dish pairs well with Mexican rice and refried beans.