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 Time10minutes
Cook Time45minutes
Total Time55minutes
Servings4people
Ingredients
Green Chile Sauce
2tbspolive oil
1/2onion
1cupgreen chilepeeled, seeded, and chopped
3clovesgarlic
2tbspflour
1.5cupschicken broth
salt and pepper to taste
Enchiladas
3-4chicken breastsskinned and boneless
12blue corn tortillas
1.5cupsshredded cheese
Sour creamtomatoes, shredded lettuce, cilantro, or other garnishments (optional)
Instructions
Green Chile Sauce
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
Preheat oven to 375 degrees. Spray an oven-proof casserole dish.
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.
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,