Blue Corn Green Chile Chicken Enchiladas

Want to learn how to make Blue Corn Green Chile Chicken Enchiladas?  Keep reading for step-by-step instructions! 

Growing up in New Mexico, I have made and eaten my fair share of enchiladas in my lifetime. When ordering enchiladas in New Mexico, there are 3 main questions you’re asked when placing your order:

1. Corn or Flour
2. Beef, Chicken, or Cheese
3. Red or Green

And I feel like you can’t go wrong with any of these combinations!

It wasn’t until I moved to Albuquerque, and went on a date at the Range Cafe, that I realized blue corn enchiladas were a thing.  I am always fascinated with new food items, so I perked up when I heard my date order the blue corn enchiladas.  Blue corn? That sounds fun, I thought!  They’re like regular corn tortillas, but a really beautiful, un-dyed blue.

I was all in.  I decided to recreate a version of blue corn green chile chicken enchiladas at home.

The tricky part is finding blue corn tortillas, which is apparently tricky in New Mexico, so I can’t imagine how challenging it is outside of our state.

I found two brands that made blue corn tortillas that were distributed in Albuquerque, and only one was sold at retail stores.  Masienda Bodega blue corn tortillas are sold at Whole Foods in Albuquerque. Not sure if it’s sold at Whole Foods in other states, but if not, you can buy blue corn flour through Amazon and make your own homemade corn tortillas.

OR – you could also just use regular white or yellow corn tortillas.  The taste is not that different, IMO.

How to Make Blue Corn Green Chile Chicken Enchiladas

This blue corn green chile chicken enchilada recipe has four main components:

• The blue corn tortillas (see above)
• Shredded chicken
• A Green Chile Sauce
• Lots of Cheese

To make the shredded chicken, I boiled 2 large chicken breasts and shredded them. Then I seasoned it with salt, pepper, and garlic powder.

The green chile sauce is made by sauteing half an onion in 2 tbsp of oil for 5 minutes, then adding 2 garlic cloves and cooking an additional 30 seconds.  Next add green chile and 2 tbsp of flour is added and stirred until browned, then 1.5 cups chicken broth brings it to a nice consistency.

I add salt and oregano for flavor, then let it simmer about 20 minutes to meld all of those beautiful flavors.

Once the chicken is cooked and the green chile enchilada sauce is made, it’s time to assemble the enchiladas!

Add a bit of cooked chicken to the center of the blue corn tortillas, and roll them.

*Pro Tip* – I like to microwave the corn tortillas for 30 – 60 seconds to soften them up, so they’re less likely to crack during rolling.

Place them seam-side down into a greased baking dish.

Top these blue corn rolled enchiladas with your homemade green chile enchilada sauce, making sure to cover every tortilla edge:

Top this beautiful combination with shredded cheddar cheese.

Place your blue corn green chile chicken enchiladas into the oven at 375 for about 15 minutes, until gooey, melty, and perfectly edible.

And dish up! As is, with tomatoes, or cilantro, or lettuce.  Maybe some sour cream, salsa, or pico de gallo. Whatever your instincts tell you, lean in!

Printable Recipe – Blue Corn Green Chile Chicken Enchilada

Here’s an easy-to-print recipe to hang on your fridge or share with your friend!

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Blue Corn Green Chile Chicken Enchiladas

A hearty enchilada dinner made with blue corn tortillas stuffed with a green chile chicken mix.

Course Main Course

Cuisine New Mexican

Keyword blue corn, weekend dinner

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 people

Ingredients

Green Chile Sauce

• 2 tbsp olive oil
• 1/2 onion
• 1 cup green chile peeled, seeded, and chopped
• 3 cloves garlic
• 2 tbsp flour
• 1.5 cups chicken broth
• salt and pepper to taste

Enchiladas

• 3-4 chicken breasts skinned and boneless
• 12 blue corn tortillas
• 1.5 cups shredded cheese
• Sour cream tomatoes, shredded lettuce, cilantro, or other garnishments (optional)

Instructions

Green Chile Sauce

1. Heat 2 tbsp olive oil over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add in green chile and flour and cook, stirring frequently, for 2 minutes. Slowly add in chicken broth, whisking constantly, to remove any clumps. Allow to simmer 20 additional minutes, then salt and pepper to taste.

Blue Corn Enchiladas

1. Preheat oven to 375 degrees. Spray an oven-proof casserole dish.

2. Place an ounce of shredded chicken into a line at the center of the blue corn tortilla, then roll, placing the seam side down onto the casserole dish.
3. Repeat for remaining tortillas. Spoon green chile enchilada sauce over the tortillas, then top with cheese. Bake in preheated oven for 15 minutes, or until melted and browned,

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