🫙 From the Spice Rack
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 c...
maineasy
Ingredients8 items
Ingredients
- 2tbsp peanut oil
- 12-oz. package dried pasilla
- 6cup chicken stock or canned
- 4plum tomatoes, cored,
- 4Clovegarlic, peeled
- 2tbsp firmly packed golden brown
- 21/2 c grated montery jack cheese
- 1cup creme fraiche or sour cream
Directions
- 1
2 tb Peanut oil 1 2-oz
- 2
package dried pasilla Chilies, stemmed, seeded, Torn into 1-inch pieces 1/2 c Whole blanched almonds, Chopped 4 Chicken breast halves 6 c Ch
- 3
Add chilies and almonds
- 4
Saute until chilies darken and almonds are golden, about 2 minutes
- 5
Using slotted spoon, transfer chilies and almonds to bowl
- 6
Reduce heat to medium
- 7
Season chicken with salt and pepper
- 8
Add to same pot and brown on all sides, about 5 minutes