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)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 30 min

Additional 20 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 (6-inch (15.2 cm)) blue corn tortillas
- 3 cups (720 ml) (12 oz (340 g)) shredded roasted chicken (such as roasted chicken breast)
- 1 cup (240 ml) (4 oz (115 g)) shredded Monterey Jack cheese, plus 1/2 cup (120 ml) (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

Show original ingredient measurements

- 12 (6-inch) blue corn tortillas
- 3 cups (12 oz / 340 g) shredded roasted chicken (such as roasted chicken breast)
- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (240 ml) (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 (120 ml) (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.

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.