Chicken Enchiladas with Pasilia Chili Sauce

Heat 2 tablespoons oil in large pot over high heat. Add chilies andalmonds. Saute until chilies darken and almonds are golden, about 2minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduceheat to medium. Season chicken with salt and pepper. Add to same pot andbrown on all sides, about 5 minutes. Add stock; simmer until chicken iscooked through, aobut 20 minutes. Transfer chicken to another bowl usingslotted spoon; cool. Reserve stock in pot.

Toast cumin seeds in heavy small skillet over medium-low heat untilaromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture,tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer untilall ingredients are very soft, about 45 minutes.

Working in batches, puree stock mixture in blender. Return to pot. Boiluntil reduced to 4 cups, stirring occasionally, about 20 minutes. Seasonwith salt and pepper. (Can be made 1 day ahead. Chill chicken and sauceseparately.)

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-inch glass baking dishes. Pour oil into deep skillet to depthof 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time untilsoftened, about 5 seconds per side. Using metal sapatula, transfer topaper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle eachwith 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cupchicken down center of each tortilla; roll up. Place seam side down inbaking dishes. (Can be made 1 hour ahead. Cover.)

Preheat oven to 350-degree F. Pour remaining sauce over enchiladas.

Sprinkle with remaining cheese. Bake until heated through, about 20minutes. Top with creme fraiche, avodado and clinatro.