Chicken Enchiladas with Pasilla Chile Sauce

Enchilada Sauce: Heat oil in a large saute pan over medium high heat. Roughly chop onion and garlic. Add onion and garlic to the hot pan. Cook for about 4 minutes stirring frequently to prevent burning.

While the onion is cooking, remove stems and seeds from chiles. Tear or cut each chile into large pieces. Add chile pieces to the saute pan allowing the sides to toast and blister. Add cumin and oregano and toast for about 30 seconds, until aromatic. Cut tomatoes in quarters and add to the pan. Reduce heat to medium. Let the ingredients simmer for 5-10 minutes until tomatoes collapse.

Meanwhile whisk tomato paste with water and chicken stock. Add tomato mixture the pan. Bring the mixture to a boil then reduce to a simmer. Let simmer 10 minutes to marry flavors.

Transfer contents of the pan to a blender. Blend until smooth. Return to the pan and stir in salt to taste. Keep sauce warm if making enchiladas immediately. Can also be made up to a week in advance and store in the refrigerator.

Enchiladas: Preheat oven to 400 degrees F.

Ladle about enough enchilada sauce into a 9x13 baking dish to create a thin layer across the bottom.

Preheat a small dry skillet over medium heat. Working one tortilla at a time, brush a small amount of water onto both sides of one tortilla. Place the tortilla in the hot pan for 15-20 seconds per side. Remove from the pan. (Tip: start heating the second tortilla while you are filling the first.) Brush a tablespoon of enchilada sauce across the tortilla.

Fill the tortilla with a couple tablespoons of chicken and a bit of cheese. Roll into a tight cigarette. Place on end of the baking dish. Repeat the process until the chicken is used on the pan is filled with tightly packed enchiladas. Spoon enchilada sauce over the filled tortillas spreading evenly. Top with remaining shredded cheese.

Cover the pan with aluminum foil. Place in the oven and bake for 30 minutes. Remove foil for the last 10 minutes.

Serve while hot.