Cheesy Pasilla Chile Enchiladas
Sophia Rivera
Who could resist to a mildly spicy and outrageously good plate of enchiladas? Not us! These cheesy pasilla chile enchiladas are the perfect family meal as they are stuffed with Panela cheese and spooned over with a velvety pasilla chile and tomato sauce. Topped with cream, avocado, red onion, and almonds, these quick and easy enchiladas will have everyone asking for seconds!
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Ingredients
5
Portions
  • 3 teaspoons vegetable oil
  • 3 cloves garlic, cut into quarters
  • 1/2 onions, cut into small chunks
  • 5 tomatoes, cut into quarters
  • 8 pasilla chiles, roasted, trimmed, and seeded
  • 2 black pepper
  • 1 pinch salt
  • 1/2 cups beef broth
  • 1 cup vegetable oil
  • 10 corn tortillas
  • 2 cups panela cheese, cut into small-sized cubes
  • 1/2 cups almonds, toasted and sliced
  • 1/2 cups sour cream
  • 1/4 cups red onion, thinly sliced
  • 1 avocado, cut into wedges
Preparation
10 mins
15 mins
Easy
  • Heat a T-fal pot over medium heat. Once the red Thermo-spot is completely red, add oil, garlic, and onion. Cook until golden brown.
  • Add tomato and cook for 10 minutes. Add pasilla chile, pepper, and salt. Pour in beef broth and bring to a boil. Remove from heat and set aside.
  • Transfer previous preparation to a T-fal® InfinyForce blender and blend with the “sauce” setting.
  • Pour blended sauce back into the T-fal pot, add a tablespoon of oil, and fry. Cook for 5 minutes once it comes to a boil.
  • In a T-fal skillet, heat remaining oil and fry tortillas for 1 minute. Drain on a paper towel-lined plate.
  • Stuff tortillas with panela cheese cubes and roll.
  • Arrange cheese tacos on a plate and spoon sauce over.
  • Serve cheesy pasilla chile enchiladas topped with almonds, cream, red onion, and avocado.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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