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 - 1 cup, shredded
• Chicken breast - 2, cooked and shredded
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1/2, chopped
• Tomatoes - 2
• Pasilla chilies - 4

Instructions

1. Preheat the oven to 350°F.
2. Remove the stems and seeds from the pasilla chilies and soak them in hot water for 10 minutes.
3. In a blender, combine the soaked pasilla chilies, tomatoes, onion, and garlic. Blend until smooth.
4. Heat the vegetable oil in a skillet over medium heat. Add the chili sauce and cook for 5 minutes, stirring occasionally.
5. In a separate bowl, mix the shredded chicken with half of the chili sauce and half of the shredded cheese. Season with salt and pepper.
6. Warm the corn tortillas in a dry skillet for a few seconds on each side.
7. Place a spoonful of the chicken mixture onto each tortilla and roll it up. Place the rolled enchiladas in a baking dish.
8. Pour the remaining chili sauce over the enchiladas and sprinkle with the remaining shredded cheese.
9. Bake for 20 minutes, or until the cheese is melted and bubbly.
10. Serve the enchiladas topped with sour cream and chopped cilantro.