Blue Corn Chicken Enchiladas
Tender shredded chicken and cheese rolled into earthy blue corn tortillas, then smothered in a rich, smoky New Mexican red chile sauce. A classic Southwestern comfort dish that's surprisingly easy to make at home.
For 4 servings
8 steps. 25 minutes total.
- 1
Preheat oven to 375°F (190°C)
- a.Lightly oil a 9x13 inch baking dish. In a small bowl, combine the ground cumin, chili powder, Mexican oregano, salt, and pepper. Set aside.
- 2
In a large skillet, heat 1 tablespoon of avocado oil over medium heat
- a.Add the chopped yellow onion and cook for 5-6 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- 3
Transfer the cooked onion and garlic to a large mixing bowl
- a.Add the shredded chicken, 1 cup of the Monterey Jack cheese, and the prepared spice blend. Mix thoroughly until everything is well combined. This is your enchilada filling.
- 4
Pour the enchilada sauce into a wide, shallow bowl
- a.In the same skillet used for the onions, heat the remaining 2 tablespoons of oil over medium-high heat. Once shimmering, use tongs to dip each tortilla into the hot oil for 10-15 seconds per side. This makes them pliable and enhances their flavor. Immediately after frying, dip the hot tortilla into the enchilada sauce, coating both sides. Place the coated tortillas on a clean plate.
- 5
Step 5
- a.Spread about 1/2 cup of the remaining enchilada sauce evenly over the bottom of your prepared baking dish. Working one at a time, take a sauce-coated tortilla, fill it with about 1/3 cup of the chicken mixture, and roll it up snugly. Place it seam-side down in the baking dish. Repeat with all tortillas, arranging them tightly in a single layer.
- 6
Step 6
- a.Pour the rest of the enchilada sauce over the rolled tortillas, ensuring they are completely covered. In a small bowl, toss together the remaining 1/2 cup of Monterey Jack and the 1/2 cup of cheddar cheese. Sprinkle this cheese blend evenly over the top.
- 7
Step 7
- a.Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the cheese is fully melted and slightly browned at the edges. Let the enchiladas rest for 5-10 minutes before serving. This allows them to set and makes serving easier.
- 8
Garnish with fresh chopped cilantro and crumbled cotija cheese (if using)
- a.Serve immediately with a dollop of sour cream on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and texture, do not skip the step of lightly frying the tortillas in oil before dipping them in sauce. It prevents them from becoming soggy and breaking apart.
- 2Use a store-bought rotisserie chicken to save significant prep time. Simply shred the meat and you're ready to go.
- 3For a deeper flavor, warm the enchilada sauce in a saucepan before using it to coat the tortillas and pour over the top.
- 4Ensure the enchiladas are packed snugly in the baking dish. This helps them hold their shape during baking and serving.
- 5If you prefer a creamier sauce, whisk 1/4 cup of sour cream or Mexican crema into the enchilada sauce before pouring it over the tortillas.
Adapt it for your goals.
Protein Swap
Substitute the shredded chicken with shredded beef brisket (barbacoa), pork (carnitas), or ground turkey.
VegetarianVegetarian
For a vegetarian version, use a filling of 1 can (15 oz) black beans (rinsed), 1 cup of corn kernels, and 1 cup of roasted sweet potato cubes.
Sauce ChangeSauce Change
Use a green chile sauce (salsa verde) for a tangier, brighter flavor profile, creating Enchiladas Verdes.
Cheese ToppingCheese Topping
Instead of the cheddar blend, top with crumbled queso fresco or cotija cheese after baking for a more traditional, salty finish.
Why this is on our healthy list.
Excellent Source of Protein
With a generous amount of chicken and cheese, this dish provides high-quality protein essential for muscle building, repair, and keeping you feeling full and satisfied.
Rich in Antioxidants
Blue corn is a natural source of anthocyanins, powerful antioxidants that help protect your cells from damage caused by free radicals. The red chile sauce also contributes antioxidants like lycopene.
Provides Essential Minerals
This recipe offers important minerals like calcium from the cheese for bone health, and selenium from the chicken, which supports immune function and thyroid health.
Frequently asked questions
One serving, which is typically two enchiladas, contains approximately 650-700 calories, depending on the specific brands of sauce and cheese used.