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1
Heat 2 tablespoons oil in large pot over high heat.
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2
Add chilies and almonds.
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3
Saute until chilies darken and almonds are golden, about 2 minutes.
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4
Using slotted spoon, transfer chilies and almonds to bowl.
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5
Reduce heat to medium.
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6
Season chicken with salt and pepper.
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7
Add to same pot and brown on all sides, about 5 minutes.
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8
Add stock; simmer until chicken is cooked through, aobut 20 Transfer chicken to another bowl using slotted spoon; cool.
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9
Reserve stock in pot.
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10
Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, about 1 minute.
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11
Mince cumin seeds.
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12
Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock.
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13
Simmer until all ingredients are very soft, about 45 minutes.
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14
Working in batches, puree stock mixture in blender.
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15
Return to pot.
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16
Boil until reduced to 4 cups, stirring occasionally, about 20 Season with salt and pepper.
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17
(Can be made 1 day ahead.
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18
Chill chicken and sauce separately.)
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19
Remove skin from chicken and discard.
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20
Cut meat from bones and shred.
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21
Transfer to bowl and combine with 1/2 cup sauce.
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22
Set filling aside.
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23
Oil two 13X9-inch glass baking dishes.
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24
Pour oil into deep skillet to depth of 1/2 inch and heat to 375-degree F.
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25
Fry tortillas 1 at a time until softened, about 5 seconds per side.
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26
Using metal sapatula, transfer to paper towels.
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27
Spread 1 tablespoon sauce over each tortilla.
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28
Sprinkle each with 2 tablespoons cheese and 1 tablespoon chooped onion.
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29
Place 13 cup chicken down center of each tortilla; roll up.
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30
Place seam side down in baking dishes.
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31
(Can be made 1 hour ahead.
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32
Cover.)
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33
Preheat oven to 350F (180C)
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34
Pour remaining sauce over enchiladas.
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35
Sprinkle with remaining cheese.
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36
Bake until heated through, about 20 minutes.
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37
Top with creme fraiche, avodado and cilantro.
