Entree: United States – New Mexico – Blue Corn Enchiladas (Rolled blue corn tortillas filled with seasoned shredded chicken and cheese baked in a New Mexico red chile sauce)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 30 min

Additional 20 min

Total 1 hr 50 min

Ingredients

- 12 (6-inch) blue corn tortillas
- 3 cups (12 oz / 340 g) shredded roasted chicken
- 1 cup (4 oz / 115 g) shredded Monterey Jack cheese, plus 1/2 cup (2 oz / 55 g) extra for topping
- 6 (about 3 oz / 85 g) dried New Mexico red chiles, stems removed and seeds shaken out
- 2 cups (480 ml) low-sodium chicken broth
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) lard or additional vegetable oil (optional for authentic flavor)
- 1 small onion, chopped (about 3/4 cup / 120 g), divided
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1½ tsp (8 g) kosher salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- ¼ cup (60 ml) vegetable oil for softening tortillas
- ¼ cup (60 ml) finely chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Toast the dried New Mexico chiles in a dry skillet over medium heat 1–2 minutes per side until fragrant but not burned. Place chiles in a bowl and cover with hot water; soak 15–20 minutes until softened. Drain, trim any remaining stems, and discard excess seeds for milder sauce.
2. In a blender, combine the softened chiles, 1 cup (240 ml) of the chicken broth, 1/2 of the chopped onion, minced garlic, cumin, oregano, and 1 tsp (5 g) of salt. Blend until smooth, adding up to the remaining broth to reach a pourable sauce consistency.
3. Heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 ml) lard (if using) in a saucepan over medium heat. Pour in the blended chile purée and simmer gently 10 minutes, stirring occasionally. Taste and adjust salt and pepper.
4. Prepare the filling: in a bowl combine shredded chicken, 1 cup (4 oz / 115 g) Monterey Jack, remaining chopped onion, ¼ tsp (1 g) salt and ¼ tsp (1 g) black pepper. Mix to combine.
5. Lightly warm the blue corn tortillas to make them pliable: heat ¼ cup (60 ml) vegetable oil in a skillet over medium heat and briefly fry each tortilla 5–10 seconds per side until soft but not crisp, or warm on a comal/tortilla press. Drain tortillas on paper towels.
6. Preheat oven to 375°F (190°C). Pour a thin layer (about 1 cup / 240 ml) of the red chile sauce into the bottom of a 9x13 inch (23x33 cm) baking dish to coat.
7. Assemble enchiladas: place about 2–3 tbsp (30–45 g) of the chicken-and-cheese filling in the center of each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat for all tortillas.
8. Pour remaining chile sauce evenly over the rolled enchiladas, then sprinkle the extra ½ cup (2 oz / 55 g) shredded Monterey Jack on top.
9. Bake 15–20 minutes until sauce is bubbling and cheese is melted and lightly browned. Remove from oven and let rest 5 minutes.
10. Garnish with chopped cilantro and serve with lime wedges alongside additional chopped onion if desired.