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2 Enchiladas on a platewith Red Pasilla Sauce and Microgreens.
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Pasilla Chili Enchiladas with Microgreens

Homemade enchilada sauce is so delicious with dried, homegrown pasilla peppers. Try this recipe to celebrate Hispanic Heritage month!
Course: Main Course

Ingredients

  • 4 dried pasilla chiles
  • 1 large tomato
  • 1 yellow onion
  • 4 cloves garlic
  • 4 cups water or chicken stock
  • 1 tsp ground cumin
  • 2 tsp oregano (Mexican oregano if you have it)
  • 1 tsp salt
  • oil
  • 1 lb cooked shredded chicken or ground beef
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • chopped cilantro or cilantro microgreens
  • your favorite microgreens for garnish

Instructions

  • Prepare the chilis. Remove the stems and many seeds (or the dish may be too hot). Toast them in a dry skillet for about 20 seconds per side to enhance their flavor. Place in a bowl and cover with very hot water for about 20 minutes until softened.
    4 dried pasilla chiles
  • Roast the vegetables. Roast the tomato, onion, and garlic on a sheet pan with a little oil at 350 degrees for 20-30 minutes. Or char them in a hot skillet.
    1 large tomato, 1 yellow onion, 4 cloves garlic, 4 cups water or chicken stock
  • Blend the sauce. Drain the chiles. Add the chiles, roasted vegetables, cumin, oregano, salt, and 1 cup of water or chicken stock to a blender. Blend until completely smooth. Add more liquid as needed to reach desired consistency.
    1 tsp ground cumin, 2 tsp oregano (Mexican oregano if you have it), 1 tsp salt
  • Fry the sauce. Heat 1 tablespoon of oil in a saucepan. Pour the sauce in the pan and simmer for 10 minutes until the sauce thickens and the flavors meld.
    oil
  • Prepare the tortillas. Pour a small amount of vegetable oil into a skillet over medium high heat. Dip the corn into the warm enchilada sauce, then briefly fry it in the hot oil.
    12 corn tortillas
  • Assemble the enchiladas. Preheat your oven to 375 degrees. Pour a small amount of sauce to cover the bottom of a baking dish. Place a portion of the filling (meat and cheese) into the center of a softened tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with all tortillas.
    1 lb cooked shredded chicken or ground beef, 2 cups shredded Monterey Jack cheese
  • Bake. Pour the remaining enchilada sauce over the enchiladas. Top with more shredded cheese and bake for 15-20 minutes.
  • Serve with your favorite microgreens. We suggest cilantro and radish.
    chopped cilantro or cilantro microgreens, your favorite microgreens for garnish