• Butter - 1 oz.
• Olive oil - 1 oz.
• Leeks, finely chopped - 3 oz.
• Onions, 1/4" diced - 3 oz.
Saute vegetables and herbs until onions are translucent.
• Chicken base - 1oz.
• Pasilla chili powder - 1 Tbsp.
• Chipotle, canned in adobo - 1 tsp.
Add to above ingredients and simmer for 1-3 minutes stirring constantly.
• Heavy cream - 1qt + 1 cup
Add heavy cream to above and simmer over low heat, stirring from time to time for 7-10 minutes
• Enchiladas - any variety
• Monterrey Jack cheese, shredded

Preparation:

1. Place small amount of Pasilla cream sauce in hotel pan.
2. Place frozen enchiladas in pan. Pour remaining sauce on enchiladas.
3. Cover with foil and bake in convection oven at 350° for approx. 25 minutes or until hot.
4. Uncover, sprinkle with cheese and return to oven until cheese melts.
5. Serve with Black beans and Pico de Gallo.

NOTE

If Pasilla chilis are not available, use regular chili powder.
If Chipotle is not available, use 1/4 teaspoon cayenne pepper and 1 finely chopped jalapeno.