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