---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Enchiladas With Pasilla Chili Sauce
 Categories: Mexican, Fruits/nuts, Cheese
      Yield: 16 Servings
 
      2 tb Peanut oil
      2 oz Pkg dried pasilla chilies;
           - stemmed, seeded,
           - torn into 1" 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 cl Garlic; peeled
      2 tb Golden brown sugar;
           - firmly packed
      1 ts Coarse salt
           Peanut oil; for deep frying
     16    Corn tortillas
  2 1/2 c  Monterey Jack cheese
      1 c  Creme fraiche or sour cream
      1    Avocado;
           - peeled, seeded, sliced
           Fresh cilantro sprigs
 
  Heat 2 tb 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" glass baking dishes. Pour oil into deep skillet to
  depth of 1/2" and heat to 375°F. Fry tortillas 1 at a time until
  softened, about 5 seconds per side. Using metal spatula, transfer
  to paper towels. Spread 1 tb sauce over each tortilla. Sprinkle
  each with 2 tb cheese and 1 tb chopped 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°F. Pour remaining sauce over enchiladas.
  Sprinkle with remaining cheese. Bake until heated through, about
  20 minutes. Top with creme fraiche, avodado, and cilantro.
  
  Recipe by Bon Appetit, Apr 1993
 
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