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DIRECTIONS

To make the chile puree, rinse the chiles and remove seeds and stems. Put them in a saucepan with enough water to cover and bring to a boil. Simmer, covered, for about 10 minutes. Let stand another 15 minutes. Put chiles in a blender and blend smooth. Use as much of the soaking water as necessary to make a smooth, moderately thick puree. Set aside 1 cup for the sauce and refrigerate the rest.
Combine the filling ingredients in a large bowl and set aside.
To make the masa, combine masa harina and water, mixing well. In a food processor using the metal blade, whip the shortening and butter until light and fluffy. Add the masa and egg. Whip until fully incorporated.
In a separate bowl, combine the chicken broth, chile puree, salt, cumin, and baking powder. Slowly add to the masa mixture and whip until incorporated.
Spray 8-or 12-ounce bowls with a vegetable coating spray. Spread a thin layer of the masa in each bowl, spreading up the sides of the bowl, about 1/4 inch thick. Spread about 1/2 - 1 tbsp Chile Pesto on top, then the chicken filling almost to the top. Spread more masa on top to seal in the filling. Cover with a layer of foil.
Put the bowls in a large pan and fill it with hot water three-fourths of the way up the bowls. Bake at 350° for 45 - 55 minutes.
When ready to serve, unmold the pies and put on 8-or-10-inch plates. Fill a plastic squirt bottle with sour cream and set aside.
Ladle the Enchilada Sauce over each pie, then the Cream Sauce, to create a two-color effect.
Drizzle with sour cream.