Go Back
+ servings

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


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


  • 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)


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,